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


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.


Publication date: June 10, 2020

Issue: OENO IVAS 2019

Type: Article


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


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


IVES Conference Series | OENO IVAS 2019


Related articles…

Physiological and growth reaction of Shiraz/101-14 Mgt to row orientation and soil water status

Advanced knowledge on grapevine row orientation is required to improve establishment, management and outcomes of vineyards on terroirs with different environmental conditions (climate, soil, topography) and in view of a future change to more extreme climatic conditions. The purpose of this study was to determine the combined effect of row orientation, plant water status and ripeness level on the physiological and viticultural reaction of Shiraz/101-14 Mgt.

Effects of mechanical leafing and deficit irrigation on Cabernet Sauvignon grown in warm climate of California

San Joaquin Valley accounts for 40% of wine grape acreage and produces 70% of wine grape in California. Fruit quality is one of most important factors which impact the economical sustainability of farming wine grapes in this region. Due to the recent drought and expected labor cost increase, the wine industry is thrilled to understand how to improve fruit quality while maintaining the yield with less water and labor input. The present study aims to study the interactive effects of mechanical leafing and deficit irrigation on yield and berry compositions of Cabernet Sauvignon grown in warm climate of California.

The effects of cane girdling on berry texture properties and the concentration of some aroma compounds in three table grape cultivars

The marketability of the table grapes is highly influenced by the consumer demand; therefore the market value of the table grapes is mainly characterized by its berry size, colour, taste and texture. Girdling could cause accumulation of several components in plants above the ringing of the phloem including clusters and resulting improved maturity. The aim of the experiments was to examine the effect of girdling on berry texture characteristics and aroma concentration.

Application of a fluorescence-based method to evaluate the ripening process and quality of Pinot Blanc grape

The chemical composition of grape berries at harvest is one of the most important factors that should be considered to produce high quality wines. Among the different chemical classes which characterize the grape juice, the polyphenolic compound, such as flavonoids, contribute to the final taste and color of wines. Recently, an innovative non-destructive method, based on chlorophyll fluorescence, was developed to estimate the phenolic maturity of red grape varieties through the evaluation of anthocyanins accumulated in the berry skin. To date, only few data are available about the application of this method on white grape varieties.

Different yield regulation strategies in semi-minimal-pruned hedge (SMPH) and impact on bunch architecture

Yields in the novel viticulture training system Semi-Minimal-Pruned Hedge (SMPH) are generally higher compared to the traditional Vertical Shoot Positioning (VSP). Excessive yields have a negative impact on the vine and wine quality, which can result in substantial losses in yield in subsequent vintages (alternate bearing) or penalties in fruit quality. Therefore yield regulation is essential. The bunch architecture in SMPH differs from VSP. Generally there is a higher amount but smaller bunches with lower single berry weights in SMPH compared to VSP.