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Research Note

Interaction between Cork and Yeast: Application to Sparkling Wine Processing

Kevin Crouvisier-Urion, Pascale Winckler, Aurélie Lagorce-Tachon, Hervé Alexandre, Thomas Karbowiak
Am J Enol Vitic.  2017  : ajev.2017.17080  ; DOI: 10.5344/ajev.2017.17080
Kevin Crouvisier-Urion
1Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France
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Pascale Winckler
1Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France
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Aurélie Lagorce-Tachon
1Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France
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Hervé Alexandre
1Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France
2Univ. Bourgogne Franche-Comté, Institut Universitaire de la Vigne et du Vin, 1 rue Claude Ladrey, F-21078 Dijon, France
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Thomas Karbowiak
1Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France
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  • For correspondence: thomas.karbowiak@u-bourgogne.fr
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Abstract

An innovative method has been developed to observe yeasts at the surface of cork using two-photon microscopy and to foresee if a removable crown cap substitution by two disc cork stopper may impact the bottle fermentation during sparkling wine processing. Indeed, while much of the Champagne wine industry is using crown seals for tirage and ageing, some producers are choosing cork closures, particularly for Champagne wines subject to longer ageing periods. The developed technique is based on the cork autofluorescence and on DAPI labelling of yeasts with a different emission wavelength range. This study has been performed for cork in contact with model wine and in bottle with Champagne wine, following the fermentation and the maturation over one year. For both cases, neither biofilm nor strong adhesion of yeast cells was detected on the cork surface. However, in the case of Champagne wine, a small amount of yeasts was observed in the empty cavities of the cork cell structure. Since the development of yeasts on the cork surface remains very limited, cork stoppers with discs can be used during Champagne wine processing instead of removable caps without being afraid of cork as a potential fermentation support.

  • Champagne wine
  • cork
  • Saccharomyces cerevisiae
  • two-photon microscopy
  • yeast adhesion
  • Received September 2017.
  • Revision received November 2017.
  • Accepted December 2017.
  • Published online December 2017
  • ©2017 by the American Society for Enology and Viticulture

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You have accessRestricted access
Interaction between Cork and Yeast: Application to Sparkling Wine Processing
Kevin Crouvisier-Urion, Pascale Winckler, Aurélie Lagorce-Tachon, Hervé Alexandre, Thomas Karbowiak
Am J Enol Vitic.  2017  ajev.2017.17080  ; DOI: 10.5344/ajev.2017.17080
Kevin Crouvisier-Urion
1Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France
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Pascale Winckler
1Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France
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Aurélie Lagorce-Tachon
1Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France
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Hervé Alexandre
1Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France
2Univ. Bourgogne Franche-Comté, Institut Universitaire de la Vigne et du Vin, 1 rue Claude Ladrey, F-21078 Dijon, France
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Thomas Karbowiak
1Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France
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  • For correspondence: thomas.karbowiak@u-bourgogne.fr

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Interaction between Cork and Yeast: Application to Sparkling Wine Processing
Kevin Crouvisier-Urion, Pascale Winckler, Aurélie Lagorce-Tachon, Hervé Alexandre, Thomas Karbowiak
Am J Enol Vitic.  2017  ajev.2017.17080  ; DOI: 10.5344/ajev.2017.17080
Kevin Crouvisier-Urion
1Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Search for this author on this site
Pascale Winckler
1Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France
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  • Search for this author on this site
Aurélie Lagorce-Tachon
1Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France
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Hervé Alexandre
1Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France
2Univ. Bourgogne Franche-Comté, Institut Universitaire de la Vigne et du Vin, 1 rue Claude Ladrey, F-21078 Dijon, France
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Thomas Karbowiak
1Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Search for this author on this site
  • For correspondence: thomas.karbowiak@u-bourgogne.fr
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