OENO IVAS 2019 banner
IVES 9 IVES Conference Series 9 Bio-protection by one strain of M. Pulcherrima: microbiological and chemical impacts in red wines

Bio-protection by one strain of M. Pulcherrima: microbiological and chemical impacts in red wines

Abstract

In enology, bio-protection consists in adding bacteria, yeasts or a mixture of microorganisms on grape must before fermentation in order to reduce the use of chemical compounds such as sulphites. 
More particularly, non-Saccharomyces yeasts are used as a total or partial alternative to sulphites. 
However, scientific data capable of proving the effectiveness of adding these yeasts on grape must remain scarce. A single study in white winemaking showed that early addition of a non-Saccharomyces T. delbrueckii strain could be a microbiological and chemical alternative to sulphites (Simonin et al., 2018). 
However, there is a lack of scientific data concerning red winemaking where the process allows to leave the yeasts added during the whole winemaking. This study reports for the first time the analysis of microbiological and chemical effects of one Metschnikowia pulcherrima strain, inoculated at the beginning of the red winemaking process in three wineries as an alternative to sulphiting. The implantation of the M. pulcherrima was successful in all the wineries and effectively limited the development of spoilage microorganisms in the same way as the addition of sulphites. The addition of non-Saccharomyces strain could protect must and wine from oxidation as demonstrated by the proanthocyanidin and anthocyanin analysis. 
Adding M. pulcherrima had no effect on wine volatile compounds and sensorial analysis. However, the untargeted analysis by FTICR-MS highlighted a bio-protection signature and an activation of certain metabolic pathways.

DOI:

Publication date: June 10, 2020

Issue: OENO IVAS 2019

Type: Article

Authors

Scott Simonin, Hervé Alexandre, Jordi Ballester, Philippe Schmitt-Kopplin, Beatriz Quintanilla-Casas, Stefania Vichi, Dominique Peyron, Chloé Roullier-Gall, Raphaëlle Tourdot-Marécha

UMR PAM, Univ. de Bourgogne Franche Comté/Agrosup Dijon, Equipe VAlMiS, IUVV, Dijon (France)
CSGA, Univ. de Bourgogne, France
Analytical Food Chemistry, Technische Universität München, Germany
INSA – XaRTA, University of Barcelona, Spain

Contact the author

Keywords

Wine bio-protection, Metschnikowia pulcherrima, Metabolomic, Volatile and phenolic compounds

Tags

IVES Conference Series | OENO IVAS 2019

Citation

Related articles…

Factors influencing the production of the antioxidant hydroxytyrosol during alcoholic fermentation: Yeast Assimilable Nitrogen and Sugar content.

Hydroxytyrosol (HT) is well known for its potent antioxidant activity and anticarcinogenic, antimicrobial, cardioprotective and neuroprotective properties. One possible explanation to its origin in wines is the synthesis from tyrosol, which in turn is produced from the Ehrlich pathway by yeasts. This work aims to explore the factors that could increase the final content as the initial concentration of yeast assimilable nitrogen (YAN) and sugar. Two different concentrations of YAN were proved between 210mg/L and 300 mg/L. Additionally, two different concentrations of sugar were used: 100g/L and 240 g/L. Alcoholic fermentations in synthetic must were performed with the strain QA23.

Read More

Determination of quality related polyphenols in chilean wines by absorbance-transmission and fluorescence excitation emission matrix (a-teem) analyses

Phenolic composition is essential to wine quality (Cleary et al., 2015; Bindon et al., 2020; Niimi et al., 2020) and its assessment is a strong industrial need to quality management.

Read More

Geopedological and climatic zoning of northern Malaga vineyards region: Fuente de Piedra, Humilladero and Mollina (southern Spain)

The vineyards placed in the municipal areas of Fuente de Piedra, Humilladero and Mollina constitute a wine-growing important area of the “Zona Norte” of the province of Málaga.

Read More

Effect of spray with autochthonous Trichoderma strains and its secondary metabolites on the quality of Tempranillo grape

Trichoderma is one of the most widely used fungal biocontrol agents on vineyards due to its multiple benefits on this crop, such as its fungicidal and growth promoting capacity. In this work, we have analyzed the effect on the concentration of nutrients in grapevine leaves and on the quality of the grape must after spraying an autochthonous strain of Trichoderma harzianum and one of the main secondary metabolites produced by this genus, 6-pentyl-α-pyrone (6PP).

Read More

Investigating the Ancient Egyptian wines: The wine jars database

In Ancient Egypt, wine was a luxury product consumed mainly by the upper classes and the royal family and offered to gods in daily religious rituals in the temples.
Since the Predynastic (4000-3100 BC) period, wine jars were placed in tombs as funerary offerings. From the Old Kingdom (2680-2160 BC) to the Greco-Roman (332 BC-395 AD) period, viticulture and winemaking scenes were depicted on the private tombs’ walls. During the New Kingdom (1539-1075 BC), wine jars were inscribed to indicate: vintage year, product, quality, provenance, property and winemaker’s name and title.

Read More