Lactiplantibacillus plantarum – A versatile tool for biological deacidification

Primary and secondary metabolites are major components of grape composition and their balances define wine typicality

Nowadays, the trend is to reduce the use of chemical inputs in the food sector, including in oenology. One of the inputs widely used in the wine making process are sulfites, for its several properties: antimicrobial and antioxidiant. This use isn’t without consequences on consumer’s health and environment, it can lead for example to allergic reactions and pollution. To limit the addition of chemical inputs, microbial alternatives are used. It consists to inoculate in grape must, a micro-organism able to inhibit the growth of the negative indigenous flora during the phase before the fermentation and to guarantee the sensory qualities of wines.

In Burgundy, a climat has nothing to do with the weather but accurately designates a named vine plot, often centuries-old, which produces a singular wine. This wine is the combination of history, the natural environment (relief, type of soil, exposure to the sun), a grape variety and know-how going back thousands of years. The grapes of each climat are harvested separately and the wine is made from a single grape variety and has a unique name featured on the bottle. Romanée conti, clos de vougeot, montrachet, musigny, corton…

Sulphur dioxide (SO2) is a well-established preservative in the wine industry. Its ability to act in different stages of the process as an antioxidant and an antiseptic as main characteristics makes it versatile. However, the need for its reduction or even its replacement has been increasing by the regulatory authorities as well as by the final consumer. To understand the impact of SO2 during ageing on volatile organic compounds (VOCs) and amino acids (AAs) profiles, two white wines (one varietal and one blend) were aged under the same conditions, in the presence of different doses of SO2. After fermentation (t=0), 0, 30, 60, 90 and 120 mg/L of SO2 were applied, wines were kept over lees for 3 months (t=3), then were bottled after 3 (t=6) and 9 (t=12) months.

In the current climatic context, with milder winters leading to earlier budburst in most wine regions, vines are exposed to the risk of spring frosts for a longer period. Depending on the year, frost can lead to yield losses of between 20 and 100 %, jeopardizing the economic survival of wine estates. In addition, by destroying young shoots, spring frosts can impact the following season’s production, by reducing the number of canes available for pruning, for example. Late pruning is one method to combat spring frosts.