The bioprotection of musts or grapes is a strategy for limiting sulfiting during winemaking and more specifically at pre-fermentative step. The most preconized yeasts in bioprotection mainly belong to Metschnikowia pulcherrima and Torulaspora delbrueckii species. While previous studies have demonstrated that bioprotectant non-Saccharomyces strains were able to protect musts and wines against microbial spoilage as well as sulfites, they cannot protect must against oxidation which appears to be the main limit of this practice.
A combination of antimicrobial activity through bioprotection (inoculation of a Metschnikowia pulcherrima strain on grapes) and the antioxidant properties of low amounts of sulfites or enological tannins have been tested in order to replace or diminish SO2 addition in rosé winemaking (grape variety Pinot Noir) at pre-fermentative steps. This experiment was carried out under cellar condition. Two enological tannins were tested: quebracho tannins belonging to the condensed tannins family and gall nuts tannins belonging to the hydrolysable gallotannins family. Results showed that combination of bioprotection with enological tannins protected rosé wine color similarly as the combination with SO2, which was not the case with bioprotection alone. The color differences observed cannot be explained neither by anthocyanins concentration, nor by phenolic composition of wines. Quebracho tannins seemed more efficient than gall nuts tannins to protect the color of bioprotected rosé wines.
Presenting author: Maelys Puyo – UMR Procédés Alimentaires et Microbiologiques, Université de Bourgogne Franche- Comté/AgroSup Dijon, Institut Universitaire de la Vigne et du Vin Jules Guyot, rue Claude Ladrey, BP 27877, F-21000 Dijon, France
Additionnal authors: Scott Simonin | UMR Procédés Alimentaires et Microbiologiques, Université de Bourgogne Franche- Comté/AgroSup Dijon, Institut Universitaire de la Vigne et du Vin Jules Guyot, rue Claude Ladrey, BP 27877, F-21000 Dijon, France, Géraldine Klein | UMR Procédés Alimentaires et Microbiologiques, Université de Bourgogne Franche- Comté/AgroSup Dijon, Institut Universitaire de la Vigne et du Vin Jules Guyot, rue Claude Ladrey, BP 27877, F-21000 Dijon, France, Jordi Ballester | Centre des Sciences du Goût et de l’Alimentation, UMR 6265 CNRS, UMR 1324 INRAUniversité de Bourgogne Franche Comté, 9 E Boulevard Jeanne d’Arc, F-21000 Dijon, France, Natalia Quijada-Morin | UMR Procédés Alimentaires et Microbiologiques, Université de Bourgogne Franche- Comté/AgroSup Dijon, Institut Universitaire de la Vigne et du Vin Jules Guyot, rue Claude Ladrey, BP 27877, F-21000 Dijon, France, Hervé Alexandre | UMR Procédés Alimentaires et Microbiologiques, Université de Bourgogne Franche- Comté/AgroSup Dijon, Institut Universitaire de la Vigne et du Vin Jules Guyot, rue Claude Ladrey, BP 27877, F-21000 Dijon, France, Raphaëlle Tourdot-Marechal | UMR Procédés Alimentaires et Microbiologiques, Université de Bourgogne Franche- Comté/AgroSup Dijon, Institut Universitaire de la Vigne et du Vin Jules Guyot, rue Claude Ladrey, BP 27877, F-21000 Dijon, France
Email: maelys.puyo@gmail.com
Keywords: Bioprotection – Color – Rosé wine – Enological tannins