terclim by ICS banner
IVES 9 IVES Conference Series 9 BIOPROTECTION BY ADDING NON-SACCHAROMYCES YEASTS : ADVANCED RESEARCH ON THIS PROMISING ALTERNATIVE TO SO₂

BIOPROTECTION BY ADDING NON-SACCHAROMYCES YEASTS : ADVANCED RESEARCH ON THIS PROMISING ALTERNATIVE TO SO₂

Abstract

Sulphur dioxide has been used for many years for its antimicrobial, antioxidant and antioxydasic properties in winemaking but nowadays, it is a source of controversy. Indeed, consumers are more attentive to the naturalness of their foods and beverages and the legislation is changing to reduce the total SO₂ levels allowed in wines. To limit and replace the doses of sulphur dioxide applied, winemakers can now use bioprotection consisting in live yeast addition as alternative,seems to be promising. This process, lightly used in from the food industry, allows to colonize the environment and limit the development or even eliminate undesirable microorganisms without altering the sensory properties of the product. Recent research took the advantage of the availability of commercial non-Saccharomyces yeast to evaluate their bioprotective potential in oenology. From 2017 to 2021, different experiments were conducted using a mixture of two species (Torulaspora delbrueckii and Metschnikowia pulcherrima) as bioprotection applied at 50 mg/L directly on grapes or musts on different varieties and ripening stages. Our data showed that the bioprotection was successfully implanted in the medium, whith a lower colonization for over-ripened harvests. By using 18S metabarcoding analysis in grape must, we showed that fungal communities such as Hanseniaspora, Aspergillus or Botrytis were significantly less abundant when bio- protection was applied instead of SO₂. Furthermore, bioprotection added in the must rapidly consumed dissolved O₂ and had a negative impact on the strict aerobic acetic acid bacteria by limiting the development of these spoilage microorganisms. Experiments carried out in white must showed that bioprotection also limits the oxidation phenomena: the concentrations of glutathione were significantly higher in bioprotected white musts and final wines. Finally, bioprotection used in red winemaking presents a chemical signature, characterized by fatty acid ethyl esters, increasing the perception of fruitiness in young red wines, but to a lesser extend compared to the same yeast strains in mixed fermentation with S. cerevisiae. After bottling, the bioprotected wines were not sensorially different from wines without SO₂ addition but were different from classical sulphited wines. This research confirm the antimicrobial and a partial protection from oxidation by bioprotection in winemaking and its capacity to preserve sensory properties of wines.

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Article

Authors

Sara Windholtz1,2,Claudia Nioi1,2, Edouard Pelonnier-Magimel1,2, Joana Coulon³, Emmanuel Vinsonneau⁴, Stéphane Becquet⁵, Georgia Lytra1,2, Cécile Thibon1,2, Isabelle Masneuf-Pomarède1,2

1. Bordeaux, Bordeaux INP, INRAE, OENO, UMR 1366, ISVV, F-33140 Villenave d’Ornon, France
2. Bordeaux Sciences Agro, Bordeaux INP, INRAE, OENO, UMR 1366, ISVV, F-33170 Gradignan, France
3. Biolaffort, 11 Rue Aristide Bergès, 33270, Floirac, France
4. Institut Français de la Vigne et du Vin, Blanquefort, France
5. Syndicat des Vignerons Bio Nouvelle-Aquitaine, Montagne, France 

Contact the author*

Keywords

Bioprotection, Non-Saccharomyces, SO₂ alternative

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

PAIRING WINE AND STOPPER: AN OLD ISSUE WITH NEW ACHIEVEMENTS

The sensory characteristics of wine are a topic studied by several researchers over time, but it continues to be a current and challenging subject. These characteristics are fundamental for the consumer acceptability, which has increasingly aroused their interest to modulate them in line with current market trends and innovation demands. The wine physical-chemical and sensory properties depend on a wide set of factors: they begin to be designed in the vineyard and are later constructed during the various stages of winemaking. Afterwards, the wine is placed in bottles and stored or commercialized.

Read More

CHANGES IN CU FRACTIONS AND RIBOFLAVIN IN WHITE WINES DURING SHORT-TERM LIGHT EXPOSURE: IMPACTS OF OXYGEN AND BOTTLE COLOUR

Copper in white wine can be associated with Cu(II) organic acids (Cu fraction I), Cu(I) thiol species (Cu fraction II), and Cu sulfides (Cu fraction III). The first two fractions are associated with the repression of reductive aromas in white wine, but these fractions gradually decrease in concentration during the normal bottle aging of wine. Although exposure of white wine to fluorescent light is known to induce the accumulation of volatile sulfur compounds, causing light-struck aroma, the influence on the loss of protective Cu fractions is uncertain. Riboflavin is known to be a critical initiator of photochemical reac-tions in wine, but the rate of its decay under short-term light exposure in different coloured bottles and for wine of different oxygen concentrations is not well understood.

Read More

ANTI-TRANSPIRANT MODULATION OF GRAPE RIPENING: EFFECTS ON MERLOT VINE DEVELOPMENT AND ROSÉ WINE PHENOLIC AND AROMATIC PROFILES

Climate changes are impacting viticultural regions throughout the world with temperature increases being most prevalent.1 These changes will not only impact the regions capable of growing grapes, but also
the grapes that can be grown.2 As temperatures rise the growing degree days increase and with it the sugar accumulation within the berries and subsequent alcohol levels in wine. Consequently, viticultural
practices need to be examined to decrease the levels of sugars.

Read More

INFLUENCE OF THE THICKNESS OF OAK ALTERNATIVES ON THE COMPOSITION AND QUALITY OF RED WINES

Aging red wines in oak barrels is an expensive and laborious process that can only be applied to wines with a certain added value. For this reason, the use of oak alternatives coupled with micro-oxygenation has progressively increased over recent years, because it can reproduce the processes taking place in the barrels more economically and quickly [1]. Several studies have explored how oak alternatives [2-5] can contribute to wine composition and quality but little is known about the influence of their thickness.

Read More

INOCULATION OF THE SELECTED METSCHNIKOWIA PULCHERRIMA MP1 AS A BIOPROTECTIVE ALTERNATIVE TO SULFITES TO PREVENT BROWNING OF WHITE GRAPE MUST

Enzymatic browning (BE) of must is caused by polyphenol oxidases (PPOs), tyrosinase and laccase. Both PPOs can oxidize diphenols such as hydroxycinnamic acids (HA) to quinones, which can later polymerize to form melanins [1], which are responsible of BE in white wines and of oxidasic haze in red wines. SO₂ is the main tool used to protect must from BE thanks to its capacity to inhibit PPOs [2]. However, the current trend in winemaking is to reduce and even eliminate this unfriendly additive. Among the different possible alternatives for protecting must against BE, the inoculation with a selected Metschnikowia pulcherrima MP1 is without any doubt one of the most promising ones.

Read More