Forschungs- & Entwicklungsinformationsdienst der Gemeinschaft - CORDIS

FP7

YeSVitE Report Summary

Project reference: 612441
Funded under: FP7-PEOPLE

Periodic Report Summary 1 - YESVITE (Yeasts for the Sustainability in Viticulture and Oenology)

The wine world is going through a rapid transformation due to a deep change in consumer preferences, consumption habits and accompanied by an important reduction in economic resources available to the people. Thus, the modern viticulture and oenology has the key role of innovating traditional practices by supporting new choices for a sustainable production of wine. The strategic aim of the YeSVitE project is to create a coordinated network that can learn how to manage the topic of sustainability in oenology. The consortium of YeSVitE has built around the project, that is mainly focused on training and transfer of knowledge, a scientific proposal that is gradually nurturing the knowledge and competences of the involved researchers. The staff exchange scheme involves 25 researchers for a total of 71 months eligible for funding. The project is expected to release 15 deliveries in 4 years that are subdivided in the four WPs representing the main scientific goals of the project.

General objectives of the project
- WP1. The diversity “challenge” of fermentative yeasts in ancient and new vine growing areas
Description: Setting up of a large collection of wine-related wild yeasts isolated during the 2014-2016 vintages.
Specific objectives: i) to assess the evolutionary linkage among wine-related yeasts from ancient and new vine-growing areas; ii) to select promising wild yeasts strains for winemaking; iii) to organize a new international yeast collection for oenological applications
- WP2. Yeast genetic improvement for sustainable wine
Description: Development of new strains with improved metabolic traits
Specific objective: To develop improved strains by the identification of genes associated with aroma pathways or carbon metabolism for the production of wines with specific sensory characteristics and/or low ethanol content.
- WP3. Exploitation of non-Saccharomyces yeasts to manage wine fermentation
Description: to increase knowledge on non-Saccharomyces yeasts to help winemakers throughout the management of new fermentation processes.
Specific objectives: i) to exploit metabolomic profiles for yeast discrimination at species/strains level; ii) to study the impact of fermentative yeast on wine aroma using metabolomics; iii) to improve the managing of sulphur dioxide addition during winemaking to reduce spoilage yeasts and decrease the level of sulphite in wines; iv) to reduce ethanol content in wines by the setup of innovative protocols for the inoculation of musts with new starter cultures
- WP4. Natural interactions between grape and wine-related organisms for a sustainable oenology
Description: Analysis of microbial biodiversity in vineyard and cellar ecosystems to propose a sustainable approach in viticulture and oenology
Specific objectives: i) to study the role of yeasts in the vineyard ecosystem; ii) to investigate the natural antagonistic potential of various yeasts against moulds to develop a sustainable bio-protection approach; iii) to select specific yeasts strains for the different cultivar for the optimization of sensory characteristics or to show up nutraceutical features

Description of the work of the first biennium and main results achieved by the consortium
The work carried out by the YeSVitE consortium during the first two years of the project has covered training and research activity. In order to ensure an efficient transfer of knowledge to the seconded researches each task of the WPs was combined with one or more specific scientific objectives. Experimental work generated by this action has allowed to obtain results that were used both to complete the planned deliverables and for disseminating the project's activities in international scientific conferences and in peer-reviewed journals [1-19].
As far the training activity, all the WPs were interested by at least a secondment. Eleven researchers has implemented their competences in the first biennium. All the seven partners of the network participated to the transfer of knowledge exchanging the following skills: microbial isolation techniques, novel high-throughput yeast phenotyping methods, fermentation technology in batch cultivations, management of spontaneous fermentations, techniques for the assessment of microbial interactions, Next-generation sequencing, use of software for the genetic comparison of genomes, use of software for clustering analysis and elaboration of SNPs, custom-made methods for NGS yeast genome data assembly and annotation, use of CRISPR/Cas9 approach to silence genes, GC/MSMS and LC/MSMS analytical methods, LC-MS metabolomics, and data elaboration of metabolomics results.
This activity generated research data that was used to disseminate the scientific results of the project. Among them, the YeSVitE consortium has: i) setup of a microbial collection of wine-associated yeasts [2, 3, 4, 5]; ii) setup novel genetic tools for taxonomic analysis of yeasts (Kiloseq method) [6]; ii) investigated the evolutionary trend in wine yeasts (NGS sequencing) [7, 8]; iii) produced modified yeasts (CRISPR/Cas9 system) [8]; iv) exploited yeast metabolome for wine design (LC-MS metabolomics) [8, 10, 11]; v) assessed the sulphite tolerance of spoilage yeasts (RNA-Seq approach) [12] and deepened the knowledge on spoilage yeast B. bruxellensis [13, 14]; vi) developed mixed starters for low alcohol wines [15]; vi) explored vineyard and fermentation ecosystems (ARISA and metagenomics studies) [16, 17]; vii) selected wild yeasts for precision oenology [18, 19] and for the bio-protection of grapevine [20].

Expected final results, potential impact and use
Future work of the YeSVitE consortium will be oriented towards a wine optimization that promotes the concept of “food for future”. Thus, environment, food safety and quality and innovation represent the keywords of the final results of the project. First, benefits concerning the activity of isolation and selection of new yeast species/strains for wine production will be directed to the operators of oenological chain and to starter’s industry. The innovations introduced by the setting up of new protocol will support a direct relationship between product and territory; actually, a common patrimony constitutes a resource to the valorisation of typical food products. Second, the contribution of the partnership on wine chain sustainability will be played out the control of fungal diseases and mycotoxins contamination and the reduction of alcohol and sulphite levels in winemaking. The exploiting the natural antagonistic potential of various yeasts against molds during grape maturation and post-harvesting represents an innovative and eco-friendly strategy to face the negative impact of chemical compounds in the environment. According to the European policy on consumer health the change of the alcohol and sulphite content is fundamental for the future of the wine product. Third, the training and research activities of the partnership will have a positive impact on economic system and tourist compartment of wine productive countries through the valorisation of typical products. Finally, the expected increasing of competence and knowhow of the involved researchers will be an advantage for the whole productive chain, allowing competitive young scientists to access to job career with a vision of sustainability.


[1] Vigentini I., Compagno C., Failla O., Foschino R., Cardinali G., Corte L., Pelliccia C., Roscini L., Piškur J., Ishchuk O.P., Petrovic U., Kokosar J., Brloznik M., Caudy A.A., Roth F.P., Bauer F.F., Divol B., du Toit M., Setati E., Maghradze D., Abashidze E., Chipashvili R. (2014) Yeasts for the sustainability in viticulture and oenology: the “YeSVitE” project. ISSY31, 2014, Oct 9-12, Vipava and Nova Gorica, Slovenia. Book of abstracts pg. 175
(http://bio.ijs.si/~upetrovic/ISSY31/sources/program/ISSY%2031%20boa_web1.pdf)
[2] Colabella C., Roscini L., Tiecco M., Corte L., Vigentini I., Cardinali G. (2015) Yeast biodiversity from Canadian spontaneous vines and maple trees. Special session “Dissemination of YeSVitE project ”, MD2015 conference, Oct 27-29 (Event section, Type: Oral presentation
[3] Maghradze D., Vigentini I., De Lorenzis G., Foschino R., Failla O. (2015) European wild grapevine Vitis silvestris and its role as an initial source of yeasts for prehistoric winemaking. Special session “Dissemination of YeSVitE project”, MD2015 conference, Oct 27-29 (Event section, Type: Oral presentation
[4] Cordero-Bueso G., Vigentini I., Foschino R., Maghradze D., Cantoral J.M. (2015) Diversity of yeasts isolated from Vitis vinifera ssp. sylvestris (gmelin) hegi grape-berries in the mediterranean basin. Special session “Dissemination of YeSVitE project ”, MD2015 conference, Oct 27-29 (Event section, http://www.md2015.org/)
[5] Cordero-Bueso G., Vigentini I., Foschino R., Maghradze D., Cantoral J. M. (2015) Prospecting of yeasts from Vitis vinifera ssp. sylvestris (gmelin) hegi grape-berries in the mediterranean basin and in the caucasus. MD2015 conference, Oct 27-29, Book of Abstract pg. 318 (http://www.md2015.org/)
[6] Roscini L., Colabella C., Corte L., Robert V., Vu D., Mellor J., Cardinali G. (2015) Bringing the its barcode in the NGS framework. MD2015 conference, Oct 27-29, Book of Abstract pg. 57-8 (Type: Oral presentation
[7] De Lorenzis G., Vigentini I., Cote A., Roscini L, Corte L, Cardinali G., Failla O., Maghradze D., Roth F.P., Foschino R. (2014) Survey on yeast biodiversity in Georgian vineyards: a pristine environment for the selection of wine strains. ISSY31, 2014, October 9-12, Vipava and Nova Gorica, Slovenia. Book of abstracts pg. 34
(http://bio.ijs.si/~upetrovic/ISSY31/sources/program/ISSY%2031%20boa_web1.pdf)
[8] Vigentini I., Compagno C., Failla O., Foschino R., Cardinali G., Corte L., Colabella C., Roscini L., González García R., Morales P., Tronchoni J., Petrovič U., Kokošar J., Brložnik M., Caudy A.A., Roth P.F., Bauer F.F., Divol B., du Toit M., Setati E., Maghradze D., Abashidze E., Chipashvili R. (2015) How yeasts can boost sustainability and drive innovation in the wine industry: the 2nd year of the “YeSVitE” project. Special session “Dissemination of YeSVitE project ”, MD2015 conference, Oct 27-29 2015 (Event section, Type: Oral presentation
[9] Vigentini I., Gebbia M., Zhou S., Foschino R., Molares P., González García R., Roth F.P. (2015) CRISPR/Cas9 system as a valuable genome editing tool applicable to wine yeasts. MD2015 conference, 27-29 Oct 2015 Book of abstracts, pg. 315-16 (Type: Poster presentation
[10] Corte L., Roscini L., Colabella C., Cardinali G. (2014) Yeast metabolomics and taxonomy in wine microbiology research. ISSY31, 2014, October 9-12, Vipava and Nova Gorica, Slovenia. Book of abstracts pg. 178
(Type: Oral presentation
[11] Brložnik M., Dashko S., Kaferle P., Fay J., Kokošar J., Piškur J., Natter K., Petrovič U. (2014) Quantitative phenotypic measurements for polygenic trait analysis. ISSY31, 2014, October 9-12, Vipava and Nova Gorica, Slovenia. Book of abstracts pg. 179 (Type: Oral presentation
[12] Fracassetti D., Louw M., Vigentini I., du Toit M., Divol B. (2014) Impact of different nitrogen sources on Brettanomyces bruxellensis growth in presence of sulphur dioxide. Macrowine 2014, September 7-10, Stellenbosch, South Africa. (Type: Poster presentation)
[13] Granato T.M., Romano D., Vigentini I., Foschino R., Monti D., Mamone G., Ferranti P., Nitride C., Iametti S., Bonomi F., Compagno C., Molinari F. (2014) Identification and molecular characterization of vinyl phenol reductase from Dekkera bruxellensis CBS4481. ISSY31, 2014, October 9-12, Vipava and Nova Gorica, Slovenia. Book of abstracts pg. 166
(Type: Oral presentation
[14] Fabrizio V., Vigentini I., Parisi N., Picozzi C., Compagno C., Foschino, R. (2015) Heat inactivation of wine spoilage yeast Dekkera bruxellensis by hot water treatment. Letters in Applied Microbiology, 61, 186-191 (DOI: 10.1111/lam.12444; ISSN: 0266-8254) (Type: Original paper)
[15] Morales P., Rojas V., Quirós M., Gonzalez R. (2015) The impact of oxygen on the final alcohol content of wine fermented by a mixed starter culture. Appl Microbiol Biotechnol, 99, 3993-4003 (Type: Original paper)
[16] Divol B., Setati M.E., du Toit M., Bauer F.F. (2014) The YeSVitE program: research focus and contribution of the Institute for Wine Biotechnology @ Stellenbosch University. ISSY31, 2014, October 9-12, Vipava and Nova Gorica, Slovenia. Book of abstracts pg. 176 (Type: Oral presentation
[17] Yeast interactions and dynamics in multi-species fermentations (Relator: E. Setati). Special session “Dissemination of YeSVitE project ”, MD2015 conference, Oct 27-29 2015 (Event section, Type: Oral presentation
[18] Failla O., Compagno C., Foschino R., Vigentini I. (2014) Exploitation of biodiversity in viticulture and oenology to allow a sustainable winemaking. ISSY31, 2014, October 9-12, Vipava and Nova Gorica, Slovenia. Book of abstracts pg. 177
(Type: Oral presentation
[19] Vigentini I., Maghradze D., Mezzapelle V., Failla O., Federica V., Foschino R. (2015) Each vine cultivar, its wine yeast: exploring the biodiversity of Georgian strains for a precision oenology. MD2015 conference, 27-29 Oct 2015, Book of abstracts pg. 286 (Type: Poster presentation
[20] Maghradze D., Abashidze E., Chipashvili R. (2014) Bio-protection of grape quality in vineyard and post-harvest withering. ISSY31, 2014, October 9-12, Vipava and Nova Gorica, Slovenia. Book of abstracts pg. 180
(Type: Oral presentation

Contact

PASETTI, MARGHERITA (Administrative secretary)
Tel.: +390250319194
Fax: +390250319191
E-mail

Subjects

Life Sciences
Record Number: 182208 / Last updated on: 2016-05-24
Information source: SESAM