terclim by ICS banner
IVES 9 IVES Conference Series 9 RED WINE AGING WITHOUT SO₂: WHAT IMPACT ON MICROBIAL COMMUNITY?

RED WINE AGING WITHOUT SO₂: WHAT IMPACT ON MICROBIAL COMMUNITY?

Abstract

Nowadays, the use of food preservatives is controversial, SO2 being no exception. Microbial communities have been particularly studied during the prefermentary and fermentation stages in a context of without added SO2. However, microbial risks associated with SO2 reduction or absence, particularly during the wine aging process, have so far been little studied.  The microbiological control of wine aging is a key issue for winemakers wishing to produce wines without added SO2. The aim of the present study is to evaluate the impact of different wine aging strategies according to the addition or not of SO2 on the microbiological population levels and diversity.

In 2021 and 2022, microbial community were monitored on merlot red wines during the wine aging process with different SO2 management and no SO2 addition. An experimental design (30L) was set up in triplicate and samples were collected from vatting to bottling to perform microbial analysis: population levels were monitored by plating on agar selective media for cultivable yeasts, acetic and lactic acid bacteria. From a subset of colonies obtained on solid medium, identifications at species level were made using the MALDI-TOF MS combining with a homemade database created by the laboratory.

In 2021, our results showed that without SO2, significant higher population levels of yeast and bacteria comparing with the sulphiting wines were present during the wine aging process. As expected, the higher species diversity was found at vatting. During the winemaking process, different species of lactic acid bacteria (10), acetic acid bacteria (3) and yeasts (8) were identified. Surprisingly, the effectiveness of SO2 addition at the end of MLF on the lactic acid bacteria showed contrasting results considering initial SO2 addition or not at vatting: population levels were significantly lower when SO2 was added only after malolactic fermentation. Our results regarding the impact of SO2 management during the winemaking process could provide opportunities for winemakers to reduce SO2 levels.  Furthermore, for the first time, microbial communities have been monitored throughout the winemaking process, in a reduced or without added SO2 context.

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

Sara Windholtz1,2, Julie Maupeu3, Amelie Vallet Courbin3, Marine Lucas3, Valerian Duarte4, Anne Hubert5, Stéphane Becquet5, Emmanuel Vinsonneau4, 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. Microflora-ADERA, Univ. Bordeaux, INRAE, Bordeaux INP, Bordeaux Sciences Agro, UMR 1366 OENOLOGIE, ISVV, F33882 Villenave d’Ornon, 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

wine without SO₂, microbial communities, MALDI-TOF MS, malolactic fermentation

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

HOW OXYGEN CONSUMPTION INFLUENCES RED WINES VOLTAMMETRIC PROFILE

Phenolic compounds play a central role in sensory characteristics of wine, such as colour, mouthfeel, flavour and determine its shelf life. Furthermore, the major non-enzymatic wine oxidation process is due to the catalytic oxidation of phenols in quinones. Due their importance, during the years have been developed different analytical methods to monitor the concentration of phenols in wine, such as Folin-Ciocalteu method, spectrophotometric techniques and HPLC. These methods can also be used to follow some oxidation-related chemical transformations.

Read More

VOLATILE COMPOSITION OF WINES USING A GC/TOFMS: HS-SPME VS MICRO LLE AS SAMPLE PREPARATION METHODOLOGY

Wine aroma analysis can be done by sensorial or instrumental analysis, the latter involving several me-thodologies based on olfactometric detection, electronic noses or gas chromatography. Gas Chromatography has been widely used for the study of the volatile composition of wines and depending on the detection system coupled to the chromatographic system, quantification and identification of individual compounds can be achieved.

Read More

AROMA ASSESSMENT OF COMMERCIAL SFORZATO DI VALTELLINA WINES BYINSTRUMENTAL AND SENSORY METHODOLOGIES

Sforzato di Valtellina DOCG is a special dry red wine produced from partially dehydrated Nebbiolo wine-grapes growing in the Rhaetian Alps valley of Valtellina (Lombardy, Italy). Valtellina terraced vineyards are located at an altitude of 350–800 m according to ‘heroic’ viticulture on steep slopes. The harvested grape bunches are naturally dehydrated indoors, where a slow and continuous withering occurs (about 20% w/w of weight loss), until at least 1st December when the grapes reach the desired sugar content and can be processed following a normal winemaking with maceration.

Read More

MONOSACCHARIDE COMPOSITION AND POLYSACCHARIDE FAMILIES OF LYOPHILISED EXTRACTS OBTAINED FROM POMACES OF DIFFERENT WHITE GRAPE VARIETIES

The recovery of bioactive compounds from grape and wine by-products is currently an important and necessary objective for sustainability. Grape pomace is one of the main by-products and is a rich source of some bioactive compounds such as polyphenols, polysaccharides, fatty acids, minerals and seed oil. Polysaccharides contained in the grape cell wall can be rhamnogalacturonans type II (RG-II), polysaccharides rich in arabinose and galactose (PRAG), mannoproteins (MP), homogalacturonans (HG) and non pectic polysaccharides (NPP).

Read More

WINE AS AN EMOTIONAL AND AESTHETIC OBJECT: IMPACT OF EXPERTISE

Wine tasting has been shown to provide emotions to tasters (Coste et al. 2018). How will expertise impact this emotional response? Burnham and Skilleås (2012) reported that the cultural, experiential, and aesthetic competencies characterize an expert in wine compared to a novice. Although there is no consensual definition of an aesthetic experience, Burnham and Skilleås (2012) reported that aesthetic appreciation is “disinterested, normative for others and communicable” in comparison to sensory pleasure.

Read More