UnderPhe

The fermented beverage industry is looking for innovation to meet the current challenges of sustainability, adaptation to climate change and evolution of consumer practices towards quality products. The development of novel fermentation processes requires an in-depth understanding of the physiology of the different microbial actors, to better control their growth and/or exploit their phenotypic potentialities. Among the yeasts frequently encountered in fermentation environments, yeasts of the genus Brettanomyces are differentiated by their ability to produce volatile phenols. The sensory impact of these compounds is generally considered negative in fermented beverages, with the exception of specialty beers. Currently, it remains difficult to control the formation of volatile phenols in wines, beers and ciders, due to important gaps in the knowledge of the physiology of Brettanomyces yeasts. In this context, our research project aims to elucidate the metabolic and molecular origin of the production of volatile phenols by B. bruxellensis and B. anomalus in fermented beverages and to study their regulation by environmental and technological factors. For this purpose, we propose to evaluate the diversity of metabolism in B. bruxellensis and to identify the physiological role of volatile phenol production in this species. The knowledge of the molecular basis and the factors governing the metabolism of B. bruxellensis and B. anomalus will then allow us to propose strategies to control the formation of volatile phenols during the production of wine, beer and cider, which will be further validated at a pilot scale.