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…

POTENTIAL DEACIDIFYING ROLE OF A COMMERCIAL CHITOSAN: IMPACT ON PH, TITRATABLE ACIDITY, AND ORGANIC ACIDS IN MODEL SOLUTIONS AND WHITE WINE

Chitin is the main structural component of a large number of organisms (i.e., mollusks, insects, crustaceans, fungi, algae), and marine invertebrates including crabs and shrimps. The main derivative of chitin is chitosan (CH), produced by N-deacetylation of chitin in alkaline solutions. Over the past decade, the OIV/OENO 338A/ 2009 resolution approved the addition of allergen-free fungoid CH to must and wine as an adjuvant for microbiological control, prevention of haziness, metals chelation and ochratoxins removal (European Commission. 2011). Despite several studies on application of CH in winemaking, there are still very limited and controversial data on its interaction with acidic components in wine (Colan-gelo et al., 2018; Castro Marin et al., 2021).

Read More

REVEALING THE ORIGIN OF BORDEAUX WINES WITH RAW 1D-CHROMATOGRAMS

Understanding the composition of wine and how it is influenced by climate or wine-making practices is a challenging issue. Two approaches are typically used to explore this issue. The first approach uses chemical
fingerprints, which require advanced tools such as high-resolution mass spectrometry and multidimensional chromatography. The second approach is the targeted method, which relies on the widely available 1-D GC/MS, but involves integrating the areas under a few peaks which ends up using only a small fraction of the chromatogram.

Read More

ANTIOXIDANT CAPACITY OF INACTIVATED NON-SACCHAROMYCES YEASTS

The importance of the non-Saccharomyces yeasts (NSY) in winemaking has been extensively reviewed in the past for their aromatic or bioprotective capacity while, recently their antioxidant/antiradical potential has emerged under winemaking conditions. In the literature the antioxidant potential of NSY was solely explored through their capacity to improve glutathione (GSH) content during alcoholic fermen- tation [1], while more and more studies pointed out the activity of the non-glutathione soluble fraction released by yeasts [2].

Read More

EMERGENCE OF INORGANIC PHOSPHONATE RESIDUES IN GRAPEVINE PLANT PARTS, BERRIES AND WINES FROM SOURCES OTHER THAN FOLIAR SPRAYING

Inorganic phosphonates are known to effectively support the control of grapevine downy mildew in vi- ticulture. Their application helps the plant to induce an earlier and more effective pathogen defense. However, inorganic phosphonates have been banned in organic viticulture due to their classification as plant protection products since October 2013. Despite the ban, phosphonate has been recently detected in organic wines.

Read More

MOUSY OFF-FLAVOURS IN WINES: UNVEILING THE MICROORGANISMS BEHIND IT

Taints and off-flavours are one of the major concerns in the wine industry and even if the issues provoked by them are harmless, they can still have a negative impact on the quality or on the visual perception of the consumer. Nowadays, the frequency of occurrence of mousy off-flavours in wines has increased.
The reasons behind this could be the significant decrease in sulphur dioxide addition during processing, the increase in pH or even the trend for spontaneous fermentation in wine. This off-flavour is associated with Brettanomyces bruxellensis or some lactic acid bacteria metabolisms.

Read More