Creating a Wine Model Ecosystem by Eléonore POURCELOT

Creating a Wine Model Ecosystem by Eléonore POURCELOT

Abstract: The process of alcoholic fermentation in wine is directed by a diverse group of microorganisms, mainly yeast species. While Saccharomyces cerevisiae is typically the dominant yeast species driving this transformation, a community of ‘non-Saccharomyces’ yeasts plays a crucial role in the wine’s complexity and depth, especially during the initial stages of fermentation. Extensive research on S. cerevisiae has facilitated the development of specialised commercial starter strains tailored to various wine fermentation contexts. Simultaneously, there is an increasing interest in utilising mixed-species starters. While the benefits of non-Saccharomyces species are well recognised, their full characterisation remains incomplete. To fully harness the synergistic potential of yeast species in wine fermentation, a deeper understanding to optimise their intricate interactions is essential. 

Deploying model communities, comprising representative yeast species, offers a pathway to dissect these microbial interactions and their implications for community dynamics and fermentation outcomes. The main objective of this study was to design and characterise a six-species community, consisting of Saccharomyces cerevisiae, Hanseniaspora uvarum, Starmerella bacillaris, Metschnikowia pulcherrima, Lachancea thermotolerans, and Torulaspora delbrueckii. Each species was labelled with unique fluorescent markers, allowing for real-time tracking of individual members within the consortium using flow cytometry. We have conducted a comprehensive analysis of this consortium. We studied the evolution of populations over time, examined factors such as metabolite production and fermentation kinetics. 

The resulting model community, now accessible to the broader research community, stands as a robust tool for unravelling yeast interactions, understanding multi-species dynamics, and exploring the influence of yeast diversity on wine fermentation.

Biography: Eléonore obtained a master degree in food microbiology in the Univeristé de Bourgogne Franche-Comté (UBFC, France). Following her interest for non-conventional species and microbial interactions, she did her PhD in SPO lab (INRAe Montpellier, Univ Montpellier) on wine yeast communities. The main result was obtaining a tracktable model communities of 6 yeast species. To dig deeper in the interactions mechanisms involved between these yeast, she is now working in Institut Pasteur Paris as a postdoc on the Screen2Drive project ffunded by Ferment du Futur. 

Eléonore POURCELOT is Postdoctoral fellow at Pasteur Institute, more details -> Eléonore Pourcelot