terclim by ICS banner
IVES 9 IVES Conference Series 9 INOCULATION OF THE SELECTED METSCHNIKOWIA PULCHERRIMA MP1 AS A BIOPROTECTIVE ALTERNATIVE TO SULFITES TO PREVENT BROWNING OF WHITE GRAPE MUST

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

Abstract

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.
For that purpose, white grapes were harvested, pressed and diluted 5 times with a model grape must synthetic buffer at pH = 3.50 and supplemented or not with 20 mg/L of SO₂, 2 UA/mL of laccase activity and 250 mg/L of the selected M. pulcherrima MP1 (Level2 Initia™, Lallemand Inc, Montreal, Canada). Immediately, the samples were saturated with O₂ and its concentration was noninvasively monitored overtime by luminescence (Nomasense TM O₂ Trace Oxygen Analyzer by Nomacorc S.A., Thimister Clermont, Belgium) [3]. Once oxygen consumption attained an asymptotic behavior the samples were used for color analysis [4] and for HPLC analysis of HA [5].
As expected, in the absence of SO₂, the must actively consumed O₂ and HA, and it turned intensely brown whereas in the presence of SO₂, the O₂ consumption rate (OCR) was significant lower, the HA concentra- tion was maintained at significant higher levels and the yellow color intensity remained at low values. In presence of laccase, OCR and browning intensity were even higher than in control conditions and the supplementation with SO₂ reduced both parameters but not as much as in the control must. Inoculation with the selected M. pulcherrima MP1 increased significantly OCR and protected the must from BE since the final yellow color was significantly lower and the HA concentration significantly higher than in control conditions although this protection was not so effective as that of SO₂. It seems the- refore that selected M. pulcherrima MP1 consumes O₂ very effectively making that some of the initially dissolved O₂ is not consumed by PPOs. In the presence of laccase, the supplementation with MP also protected the must from browning but not so efficiently.
This data confirms that the use of the selected M. pulcherrima MP 1 can be an interesting tool for redu- cing the dose of SO₂ without affecting seriously its final color quality.
Acknowledges: This research was funded by CICYT (project RTI 2018-095658-B-C33).

 

1. Oliveira CM, Silva-Ferreira AC, De Freitas V, Silva AM (2011) Food Res Int 44:1115-1126.
2. Ough, C.S., Crowell, E.A. (1987) J. Food Sci., 52, 386-389.
3. Pons-Mercadé P, Anguela S, Giménez P, Heras JM, Sieczkowski N, Rozès N, Canals JM, Zamora F (2021) Oeno One 2:147-158.
4. Ayala F, Echavarri JF, Negueruela AI (1997) Am J Enol Vitic 48:364-369.
5. Lago-Vanzela, E.S., Da-Silva, R., Gomes, E., García-Romero, E., Hermosín-Gutiérrez, I. (2011) J. Agric. Food Chem., 59, 8314−8323. 

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Article

Authors

Marco Bustamante¹, Pol Giménez¹, Arnau Just-Borras¹, Ignasi Solé-Clua¹, Jordi Gombau¹, José M. Heras², Nathalie Sieczkowski², Mariona Gil³, Joan Miquel Canals¹, Fernando Zamora1*

1. Departament de Bioquímica i Biotecnologia, Facultat d’Enologia de Tarragona, Universitat Rovira i Virgili, C/Marcel.li Domingo 1, 43007 Tarragona, Spain
2. Lallemand Bio S.L. C/ Galileu 303. 1ª planta. 08028-Barcelona, Spain
3. Instituto de Ciencias Químicas Aplicadas. Facultad de Ingenieria. Universidad Autónoma de Chile. Sede Santiago, Campus Providencia. Av. Pedro de Valdivia 425, Providencia, Santiago. Chile

Contact the author*

Keywords

Metschnikowia pulcherrima, Browning, SO₂ alternative, Bioprotection

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

PRECISE AND SUSTAINABLE OENOLOGY THROUGH THE OPTIMIZED USE OF AD- JUVANTS: A BENTONITE-APPLIED MODEL OF STUDY TO EXPLOIT

As wine resilience is the result of different variables, including the wine pH and the concentration of wine components, a detailed knowledge of the relationships between the adjuvant to attain stability and the oenological medium is fundamental for process optimization and to increase wine durability till the time of consumption.

ASSESSMENT OF ‘DOLCETTO’ GRAPES AND WINES FROM DIFFERENT AREAS OF OVADA DOCG

Dolcetto (Vitis vinifera L.) is one of the traditionally cultivated varieties in Piedmont (north-east Italy). Dolcetto wines have long been associated with local consumption and they are little known internationally. In particular, the Ovada area (south-east Piedmont), even if it represents a small share of the regional PDO Dolcetto production, is one of the oldest and vocated territory, giving wine also suitable for aging. In this study, the basic composition and phenolic content of Dolcetto grapes for Ovada DOCG wines have been investigated in three different vintages (2020-2022), as well as the main aspects of the derived commercial and experimental wines (basic parameters, phenolics, volatile compounds, sensory properties).

REMEDIATION OF SMOKE TAINTED WINE USING MOLECULARLY IMPRINTED POLYMERS

In recent years, vineyards in Australia, the US, Canada, Chile, South Africa and Europe have been exposed to smoke from wildfires. Wines made from smoke-affected grapes often exhibit unpleasant smoky, ashy characters, attributed to the presence of smoke-derived volatile compounds, including volatile phenols (which occur in free and glycosylated forms). Various strategies for remediation of smoke tainted wine have been evaluated. The most effective strategies involve the removal of smoke taint compounds via the addition of adsorbent materials such as activated carbon, which can either be added directly or used in combination with nanofiltration. However, these treatments often simultaneously remove wine constituents responsible for desirable aroma, flavour and colour attributes.

CHARACTERIZATION AND IDENTIFICATION OF YEAST BIOACTIVE PEPTIDES RELEASED DURING FERMENTATION AND AUTOLYSIS IN MODEL WINE

Aging wine on lees is a consolidated practice during which some yeast components (e.g., polysaccharides,
proteins, peptides) are released and solubilized in wine thus, affecting its stability and quality.
Apart from the widely studied mannoproteins, the role of other yeast components in modulating wine
characteristics is still scarce. Wine peptides have been studied for their contribution to taste, antioxidant,
and antihypertensive potentials. However, the peptides detected in wine can be influenced by the
interaction between yeasts and grape components.

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.