The "pied de cuve" as an alternative way to manage indigenous fermentation: impact on the fermentative process and Saccharomyces cerevisiae diversity Article Swipe
Marine Börlin
,
Cécile Miot‐Sertier
,
Emmanuel Vinsonneau
,
Stéphane Becquet
,
Franck Salin
,
Marina Bely
,
Patrick Lucas
,
Warren Albertin
,
Jean‐Luc Legras
,
Isabelle Masneuf‐Pomarède
·
YOU?
·
· 2021
· Open Access
·
· DOI: https://doi.org/10.20870/oeno-one.2020.54.3.3105
YOU?
·
· 2021
· Open Access
·
· DOI: https://doi.org/10.20870/oeno-one.2020.54.3.3105
Winemakers are increasingly keen to limit the use of commercial yeasts in order to reduce oenological inputs. The preparation of an indigenous winery-made fermentation starter from grapes called 'pied de cuve' (PdC) is becoming popular, especially in organic farming systems. However, the implementation of the PdC method is still empirical and knowledge is lacking regarding the impact of PdC on S. cerevisiae diversity during alcoholic fermentation. In this study, the impact of PdC on S. cerevisiae genetic diversity and wine composition was evaluated at an industrial scale. Despite very low initial population level of S. cerevisiae before inoculation, the use of PdC was as efficient as Active Dry Yeast in terms of fermentation kinetics and chemical analyses on the resulting wines, except for one modality. At mid-fermentation, the diversity of S. cerevisiae strains was different depending on the PdC used, and was also different from that in the spontaneous fermentation with, in some cases, clonal expansion. Our results provide evidence that the use of PdC could secure the fermentation process more efficiently than spontaneous fermentation. k e y w o r d s pied de cuve,
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Metadata
- Type
- preprint
- Language
- en
- Landing Page
- https://doi.org/10.20870/oeno-one.2020.54.3.3105
- OA Status
- green
- Cited By
- 8
- References
- 13
- Related Works
- 10
- OpenAlex ID
- https://openalex.org/W3040035813
All OpenAlex metadata
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https://openalex.org/W3040035813Canonical identifier for this work in OpenAlex
- DOI
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https://doi.org/10.20870/oeno-one.2020.54.3.3105Digital Object Identifier
- Title
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The "pied de cuve" as an alternative way to manage indigenous fermentation: impact on the fermentative process and Saccharomyces cerevisiae diversityWork title
- Type
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preprintOpenAlex work type
- Language
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enPrimary language
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2021Year of publication
- Publication date
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2021-07-15Full publication date if available
- Authors
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Marine Börlin, Cécile Miot‐Sertier, Emmanuel Vinsonneau, Stéphane Becquet, Franck Salin, Marina Bely, Patrick Lucas, Warren Albertin, Jean‐Luc Legras, Isabelle Masneuf‐PomarèdeList of authors in order
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https://doi.org/10.20870/oeno-one.2020.54.3.3105Publisher landing page
- Open access
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YesWhether a free full text is available
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greenOpen access status per OpenAlex
- Concepts
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Fermentation, Ethanol fermentation, Yeast, Winery, Wine, Saccharomyces cerevisiae, Population, Fermentation starter, Diversity (politics), Biotechnology, Biology, Food science, Biochemistry, Political science, Medicine, Genetics, Bacteria, Environmental health, Lactic acid, LawTop concepts (fields/topics) attached by OpenAlex
- Cited by
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8Total citation count in OpenAlex
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2025: 1, 2024: 1, 2023: 2, 2022: 2, 2021: 1Per-year citation counts (last 5 years)
- References (count)
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13Number of works referenced by this work
- Related works (count)
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10Other works algorithmically related by OpenAlex
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| abstract_inverted_index.strains | 132 |
| abstract_inverted_index.However, | 40 |
| abstract_inverted_index.analyses | 116 |
| abstract_inverted_index.becoming | 33 |
| abstract_inverted_index.chemical | 115 |
| abstract_inverted_index.evidence | 159 |
| abstract_inverted_index.kinetics | 113 |
| abstract_inverted_index.popular, | 34 |
| abstract_inverted_index.systems. | 39 |
| abstract_inverted_index.alcoholic | 64 |
| abstract_inverted_index.depending | 135 |
| abstract_inverted_index.different | 134, 143 |
| abstract_inverted_index.diversity | 62, 77, 128 |
| abstract_inverted_index.efficient | 104 |
| abstract_inverted_index.empirical | 49 |
| abstract_inverted_index.evaluated | 82 |
| abstract_inverted_index.knowledge | 51 |
| abstract_inverted_index.modality. | 124 |
| abstract_inverted_index.regarding | 54 |
| abstract_inverted_index.resulting | 119 |
| abstract_inverted_index.Winemakers | 0 |
| abstract_inverted_index.cerevisiae | 61, 75, 95, 131 |
| abstract_inverted_index.commercial | 9 |
| abstract_inverted_index.especially | 35 |
| abstract_inverted_index.expansion. | 155 |
| abstract_inverted_index.indigenous | 21 |
| abstract_inverted_index.industrial | 85 |
| abstract_inverted_index.population | 91 |
| abstract_inverted_index.composition | 80 |
| abstract_inverted_index.efficiently | 171 |
| abstract_inverted_index.oenological | 15 |
| abstract_inverted_index.preparation | 18 |
| abstract_inverted_index.spontaneous | 148, 173 |
| abstract_inverted_index.winery-made | 22 |
| abstract_inverted_index.fermentation | 23, 112, 149, 168 |
| abstract_inverted_index.increasingly | 2 |
| abstract_inverted_index.inoculation, | 97 |
| abstract_inverted_index.fermentation. | 65, 174 |
| abstract_inverted_index.implementation | 42 |
| abstract_inverted_index.mid-fermentation, | 126 |
| cited_by_percentile_year | |
| countries_distinct_count | 1 |
| institutions_distinct_count | 10 |
| sustainable_development_goals[0].id | https://metadata.un.org/sdg/2 |
| sustainable_development_goals[0].score | 0.4300000071525574 |
| sustainable_development_goals[0].display_name | Zero hunger |
| citation_normalized_percentile |