IVAS 2022 banner
IVES 9 IVES Conference Series 9 IVAS 9 IVAS 2022 9 Bioprotective effect of a Torulaspora delbrueckii/Lachancea thermotolerans mixed inoculum and its impact on wines made.

Bioprotective effect of a Torulaspora delbrueckii/Lachancea thermotolerans mixed inoculum and its impact on wines made.

Abstract

SO2 is an additive widely used as antimicrobial in winemaking industry. However, this compound can negatively affect health, so the search for alternatives is currently a line of research of great interest. One of the proposed alternatives to SO2 as an antimicrobial is the use of bioprotection yeasts, which colonize the medium preventing the proliferation of undesirable microorganisms. 

In this work, the bioprotective effect of a mixed inoculum formed by Torulaspora delbrueckii/Lachancea thermotolerans (70/30) during fermentation was evaluated. In order to compare the effect of the studied inoculum with that exerted by SO2 or the inoculation of other commercial yeasts, four different fermentation strategies were tested: spontaneous fermentation, spontaneous fermentation sulfited, fermentation with the mixed inoculum and fermentation with a commercial Saccharomyces cerevisiae yeast. In the first three strategies, after 72 hours the commercial S. cerevisiae yeast was inoculated in order to ensure complete fermentations. Populations of yeasts, lactic bacteria and acetic bacteria, and the physical-chemical parameters of the wines were studied.

The different fermentation strategies caused a differentiation in the yeast species present during fermentation and in the diversity of species found. Regarding populations of lactic acid and acetic acid bacteria, results showed that the effect of the addition of the mixed inoculum reduced the presence of these microorganisms to levels similar to those found in sulfited vinifications.

The analysis of the wines obtained showed differences in some parameters such as lactic acid, which was higher in wines fermented with the mixed inoculum. This result is related to the presence of L. thermotolerans in the mixed inoculum. The high concentration of lactic acid also resulted in higher total acidity in wines fermented with the mixed inoculum. In the color parameters, the wines made with the mixed inoculum together with those inoculated at vatting with S. cerevisiae showed a higher anthocyanin ionization index compared to the wines made by spontaneous fermentation.

The results obtained indicate that the use of the T. delbrueckii/L. thermotolerans mixed inoculum studied can exert a bioprotective effect comparable to that of SO2 in controlling
populations of lactic acid bacteria and acetic acid bacteria during fermentation. In addition, it causes an increase in the acidity of the wine through the production of lactic acid, result of great interest to combat the effects of climate change, and improves some parameters related to color, such as the anthocyanin ionization index.

This study has been co-funded (50/50) by the European Regional Development Fund (ERDF) and the Government of La Rioja, within the ERDF operational program of La Rioja 2014-2020.

DOI:

Publication date: June 27, 2022

Issue: IVAS 2022

Type: Poster

Authors

Escribano-Viana Rocío1, Garijo Patrocinio1, Santamaría Pilar1, González-Arenzana Lucía1 and Gutiérrez Ana Rosa1

1ICVV, Instituto de Ciencias de la Vid y el Vino

Contact the author

Keywords

Bioprotection, sulfur dioxide, Torulaspora delbrueckii, Lachancea thermotolerans, bacteria

Tags

IVAS 2022 | IVES Conference Series

Citation

Related articles…

REGAVID a decision tool to deficit irrigation in a temperate climate (DO Monterrei – Spain)

In temperate climates, such as in the North of Spain, the use of irrigation in the vineyard has not been required, due to the usual rainfall from June to August. In some large vineyards, irrigation management has been carried out, based on occasional support irrigation, or for the application of nutrients (fertigation). Currently it is necessary to implement decision support models to manage irrigation water in real time and avoid misuse of a scarce resource. Moreover, quality standards must be achieved, as in the previous rainfed viticulture.
Read More

Impact of drought stress on concentration and composition of wine proteins in Riesling

Protein haze in white wines is a major technological and economic problem of the wine industry. Field tests were carried out in steep slope vineyards planted with Riesling grapes over 3 dry growing seasons to study the effect of drought stress on the concentration of proteins in the resulting wines. Plots suffering from drought stress were compared with surrounding drip irrigated plots. Riesling grapes were processed into wines by conventional procedures. Protein amounts of the isolated wine colloids of the stressed samples were always higher than those of the watered samples(mean watered 13.8 ± 0.44, mean stressed 17.4 ± 0.40 g 100 g-1). As a consequence, higher bentonite doses were needed to achieve protein haze stability of the drought stressed treatments.

Read More

The South African vineyard landscapes: impact on long term cultural practices

This paper follows the one presented by Saayman at the International Symposium on Landscapes of Vines and Wines in the Loire Valley during July 2003. Where Saayman’s paper described the heritage and development of South African vineyard landscapes, this one focuses on how the landscape is used to assist in decision-making concerning the most important long term practices.

Read More

Grape pomace, an active ingredient at the intestinal level: Updated evidence

Grape pomace (GP) is a winemaking by-product particularly rich in (poly)phenols and dietary fiber, which are the main active compounds responsible for its health-promoting effects. GP-derived products have been proposed to manage cardiovascular risk factors, including endothelial dysfunction, inflammation, hypertension, hyperglycemia, and obesity. Studies on the potential impact of GP on gut health are much more recent. However, it is suggested that, to some extent, this activity of GP as a cardiometabolic health-promoting ingredient would begin in the gastrointestinal tract as GP components (i.e., (poly)phenols and fiber) undergo extensive catabolism, mainly by the action of the intestinal microbiota, that gives rise to low-molecular-weight bioactive compounds that can be absorbed and utilized by the body.

Read More

Comparison of plant nutrients in the soil solution and bleeding sap of grapevine cvs

In this study macro and micro nutrients of plants (N = NH4 + NO3 , P, K, Ca, Na, Zn, Mn, Fe and Cu) were determined both in soil solution and bleeding sap and compared each other. Bleeding sap was collected from the nine varieties of grapevine Cvs. grafted on 5BB rootstock and grown in different soil conditions. For all varieties, plant nutrients content in bleeding sap as higher than in soil solution except for Ca and Na. While in soil solution Ca content was found at 10209 ppm, this value in bleeding sap was 49.20 ppm (Kozak Beyazy), 55.38 ppm (Trakya Ylkeren), 50.37 (Cardinal) and 74.27 ppm (Tekirdaô Çekirdeksizi) respectively. For the same varieties the Na values were as follows : 7.16 ppm (in soil solution) : 4.8, 3.23, 4.21,4.58 ppm (in bleeding sap) respectively. K content in bleeding sap was higher than in soil solution for a few varieties, and lower in some varieties. Traces of Fe and Cu were found in both media.

Read More