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…

The future of wine grape growing regions in europe

Recent warming trends in climatic patterns are now evident from observational studies. Nowadays, investigating the possible impacts of climate change on biological systems has a great importance in several fields of science.

Read More

Vineyard soils and landscapes of the Burgundy Côte (France): a historical construction worth preserving

The construction of vineyard landscapes along the Burgundy Côte is the result of geological processes and of human labour. Substratum diversity in this vineyard is the result of a very long history explained by the diversity of Jurassic sedimentary facies and Tertiary tectonic activity. The nature and thickness of Quaternary deposits (Weichselian scree debris and alluvial fans) reflect sediment dynamics concurrent with the last glaciation.

Read More

Reduced fungicide sprayings: A biodiversity boost?

Pesticides are considered one of the main causes for arthropod decline in agriculture which in turn may affect ecosystem services such as natural pest control and soil fertility.

Read More

Pro-active management of grapevine trunk diseases by means of sanitation in nurseries

Several trunk diseases cause decline and premature dieback of grapevines. In vineyards, these pathogens gain entry into plants through unprotected wounds. Wounds are also frequently infected during the propagation stages. The pathogens survive in infected plants in a latent form and cause disease in older grapevines or in plants that are

Read More

INFLUENCES OF SO2 ADDITION AND STORAGE CONDITIONS IN THE DETERMINATION OF MEAN DEGREE OF POLYMERIZATION OF PROANTHOCYANIDINS IN AGED RED WINES

The structural diversity is one of the most remarkable characteristics of proanthocyanidins (PA). Indeed, PA in wines may vary in the B-ring and C-ring substitutes, the C-ring stereochemistry, the degree of polymerization (DP) and the linkage between the monomers. Knowing in detail the structural characteristics of the PA of a wine can help us to understand and modulate several sensorial characteristics of the wine, such as color, antioxidant properties, flavor, and mouthfeel properties. In the last years was discovered and confirmed the presence of sulfonated monomeric and oligomeric flavan-3-ols in wine [1], as well as was pointed out their importance in wine quality [1,2].

Read More