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IVES 9 IVES Conference Series 9 OIV 9 OIV 2024 9 Short communications - Oenology, methods of analysis 9 The chances for using non-saccharomyces wine yeasts for a sustainable winemaking

The chances for using non-saccharomyces wine yeasts for a sustainable winemaking

Abstract

Climate changes and the trend towards organic and more sustainable winemaking highlighted the need to use biological methodologies. The reduction in the use of SO2, the need for the reduction of ethanol content of wines, and the need to reduce or avoid the use of chemical phytosanitary products have prompted the search for alternative practices. In this context, the use of non-Saccharomyces wine yeasts is promising for achieving environmental, economic, and health sustainability objectives.

Here, it is presented the various possible uses of non-Saccharomyces wine yeasts in the entire winemaking chain, from the vineyard for phytosanitary protection and control of the grape microbiota to biocontrol actions in the pre-fermentation and fermentation phase for the reduction of the use of SO2, to use in mixed fermentations to reduce the alcohol content of wines, to use in the drying of the grapes for the production of special wines and post-harvest. These uses, as amply demonstrated by the literature, are also associated with an improvement and an increase of complexity of the sensorial analytical profile of the wines.

Les possibilités d’utilisation de levures œnologiques non-saccharomyces pour une vinification durable

Les changements climatiques et la tendance vers une viticulture biologique et plus durable ont mis en évidence la nécessité d’utiliser des méthodes biologiques. La réduction de l’utilisation du so2, la teneur en alcool des vins et la nécessité de réduire ou de supprimer les produits chimiques phytopharmaceutiques incitent à rechercher des pratiques alternatives. Dans ce contexte, l’utilisation de levures non-saccharomyces vinari est prometteuse pour atteindre les objectifs de durabilité environnementale, économique et en bonne santé. Cette présentation illustrera les différentes utilisations possibles des levures non-saccharomyces vinari tout au long de la chaîne vinicole, depuis le vignoble pour la protection phytosanitaire et le contrôle du microbiote du raisin, jusqu’aux actions de biocontrôle dans les phases de pré-fermentation et de fermentation pour la réduction de l’utilisation du so2 , utilisation en fermentations mixtes pour réduire la teneur en alcool des vins, utilisation dans le séchage des raisins pour la production de vins spéciaux et en post-récolte. Ces utilisations de levures non-saccharomyces, comme le démontre abondamment la littérature, sont également corrélées à une amélioration de la complexité et du profil analytique sensoriel des vins.

Le opportunità di impiego dei lieviti vinari non-saccharomyces per una vitivinicultura sostenibile

I cambiamenti climatici la tendenza verso una vitivinicultura biologica e più sostenibile hanno messo in evidenza la necessità di impiego di metodi biologici. La riduzione dell’uso della so2,   del contenuto alcolico dei vini e la necessità di riduzione o eliminazione di  fitosanitari chimici hanno sollecitato  la ricerca di pratiche alternative. In questo contesto, l’impiego die lieviti non-saccharomyces vinari sono risultati promettenti per raggiungere gli obiettivi di sostenibilità ambientale, economica e salutistica. Qui verranno illustrati i vari possibili impieghi dei lieviti non-saccharomyces vinari in tutta la filiera di vinificazione dalla vigna per la protezione fitosanitaria ed il controllo del microbiota dell’uva, alle azioni di biocontrollo in fase prefermentativa  e fermentativa per la riduzione dell’uso della so2, all’impiego in fermentazioni miste per la riduzione del contenuto alcolico dei vini, all’uso nell’appassimento delle uve  per la produzione di vini speciali, e nella post-raccolta. Questi impieghi dei lieviti non-saccharomyces, come ampiamente dimostrato dalla letteratura, sono anche correlati ad una miglioramento della complessità e del profilo analitico sensoriale dei vini.

DOI:

Publication date: November 18, 2024

Issue: OIV 2024

Type: Article

Authors

Maurizio Ciani¹, Laura Moretti¹, Silvia Gattucci¹, Laura Canonico¹

¹ Università Politecnica delle Marche, Via Brecce Bianche, Ancona, Italy

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Tags

Full papers OIV 2024 | IVES Conference Series | OIV | OIV 2024

Citation

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