Inhibition of Oenococcus oeni during alcoholic fermentation by a selected Lactiplantibacillus plantarum strain

Through the years, extensive studies have been conducted on fungal biodiversity during the winemaking process: from the vineyard until aging.

In partnership with a Bordeaux property wanting to improve the quality of its second wine, the effects of two factors, American oak barrels and mannoproteins were studied. Their impact on the attractiveness and sweetness of wines were characterized during two successive vintages (2012 and 2013). Vinification took place with a homogeneous batch of Cabernet Sauvignon. The wine was then divided up into various groups of five barrels of French and American oak, new or reused. Analyses of volatile and non-volatile wood compounds were undertaken at four months and eight months of wood ageing, by LC-MS and GC-MS.

Cultivar and rootstock selection are two well-known strategies for adapting vine production in challenging environments. Despite the vast diversity of rootstocks and cultivars, their effective contribution to grapevine sustainable development and acclimation to changing growing conditions remains an open question. The use of robust and prompt monitoring tools can allow a powerful screening of the water status of the vineyard before considering a further detailed characterization. This study leveraged new tools to monitor the stomatal conductance (gs), transpiration rate (E), and quantum efficiency of photosystem II (ᶲPSII) throughout a season, from pre-veraison to after-harvest.

The reaction between Strecker amino acids and α-dicarbonyls is a key pathway in the formation of Strecker aldehydes (SA), which are crucial oxidation-related odorants in wine [1].

For many years, enological research has developed commercial formulates of yeast derivatives as stabilizing agents and technological adjuvants in winemaking. These products are obtained from yeast by autolytic, plasmolytic, or hydrolytic processes that liberate many macromolecules from the yeast cell, principally polysaccharides and oligosaccharides and most specifically mannoproteins that are well known for their ability to improve tartaric stability and to reduce the occurrence of protein hazes (Ángeles Pozo-Bayón et al., 2009; Charpentier & Feuillat, 1992; Morata et al., 2018; Palomero et al., 2009).