Macrowine 2021
IVES 9 IVES Conference Series 9 Bioprotective effect of non-Saccharomyces yeasts in wines made without SO2

Bioprotective effect of non-Saccharomyces yeasts in wines made without SO2

Abstract

The sulphur dioxide (SO2) is the most widely used additive in the wine industry because of its preservative action. However, in recent years the number of wineries that produce wines without SO2 has increased significantly because its allergenic character. The production of SO2-free wines may lead to the development of different spoiling microorganisms, which could lead to wine deterioration. One of the strategies suggested to avoid wine spoilage, is the non-Saccharomyces yeast inoculation, which prevent bacteria development. The objective of this work was to evaluate the bioprotective effect of a mixed inoculum of non-Saccharomyces yeasts (Torulaspora delbrueckii and Lachancea thermotolerans 70/30) in two consecutive vintages (2018 and 2019). Three strategies were carried out in triplicate: spontaneous fermentation in sulphited must, spontaneous fermentation in non sulphited must and inoculated fermentation (non-Saccharomyces mixed inoculum) in non sulphited must. In all cases, after 72 hours of fermentation the vats were seeded with a commercial Saccharomyces cerevisiae yeast. The presence in the medium of lactic and acetic bacteria and the chemical composition of the wines were evaluated. The obtained results indicated that the bioprotective effect of non-Saccharomyces yeasts inoculation was determined by the success of the implantation. Only in 2019 assays the inoculum was successfully implanted, and therefore, the bioprotective effect was like the observed for sulphited samples, since it limited the lactic and acetic bacteria population. This inoculation also modulated the physicochemical composition of the resulting wines. However, in 2018 the inoculum was not implanted and differences were not detected, neither in wines composition nor in the detected bacteria.

DOI:

Publication date: September 3, 2021

Issue: Macrowine 2021

Type: Article

Authors

Rocio Escribano Viana , Mª del Patrocinio Garijo, Rosa López, Pilar Santamaría, Ana Rosa Gutiérrez, Lucía González Arenzana.

ICVV, Instituto de Ciencias de la Vid y el Vino (University of La Rioja, La Rioja Government, CSIC). Finca La Grajera, Ctra. LO-20- salida 13, 26071 Logroño, Spain. ICVV, Instituto de Ciencias de la Vid y el Vino (University of La Rioja, La Rioja Government, CSIC). Finca La Grajera, Ctra. LO-20- salida 13, 26071 Logroño, Spain. ICVV, Instituto de Ciencias de la Vid y el Vino (University of La Rioja, La Rioja Government, CSIC). Finca La Grajera, Ctra. LO-20- salida 13, 26071 Logroño, Spain. ICVV, Instituto de Ciencias de la Vid y el Vino (University of La Rioja, La Rioja Government, CSIC). Finca La Grajera, Ctra. LO-20- salida 13, 26071 Logroño, Spain. ICVV, Instituto de Ciencias de la Vid y el Vino (University of La Rioja, La Rioja Government, CSIC). Finca La Grajera, Ctra. LO-20- salida 13, 26071 Logroño, Spain. ICVV, Instituto de Ciencias de la Vid y el Vino (University of La Rioja, La Rioja Government, CSIC). Finca La Grajera, Ctra. LO-20- salida 13, 26071 Logroño, Spain.

Contact the author

Citation

Related articles…

Hplc-ms analysis of carotenoids as potential precursors for 1,1,6-trimethyl-1,2-dihydronaphthalene (TDN) in riesling grapes

In recent years, an undesirable premature “aged” character has been noticed in a growing number of young Riesling wines, associated with extreme weather conditions leading to increased radiation intensity and/ or sun exposure of grapes.

Read More

Lipids at the crossroads of protection: lipid signalling in grapevine defence mechanisms

Understanding grapevine molecular processes and the underlying defence responses is vital for developing sustainable disease control strategies. Lipid signalling pathways, involving the synthesis and degradation of lipid molecules, have emerged as a key regulator in plant defence against pathogens. This study aims to elucidate the role of fatty acids and lipid signalling in grapevine’s defence response to P. viticola infection. The expression of lipid metabolism-related as well as lipid signalling genes was analysed, by qPCR, in three grapevine genotypes: Chardonnay (susceptible), Regent (tolerant) with Rpv3-1 resistance loci, and Sauvignac (resistant) harbouring a pyramid of Rpv12 and Rpv3-1 resistance loci.

Read More

Exploring the genomic diversity of yeast involved in spontaneous fermentation. from studies to select autochthonous strains of different italian’s wineries to extensive phylogenetic survey about the italians’ population of s. cerevisiae

Modern winemakers must ensure effective alcoholic fermentation without losing the intrinsic biodiversity of the different oenological contexts. In this sense, the population of saccharomyces cerevisiae characteristic of wineries that traditionally do not use selected yeasts can represent an interesting reservoir of biodiversity.

Read More

Towards faultless Grenache wines: impact of climate and maturity

Climate change is affecting wine production and inducing significant variability in wine composition between vintages.

Read More

DNA-free editing to improve stress resilience of wine grape genotypes recalcitrant-to-regeneration

Wine viticulture, being firmly linked to the vine-terroir relationship, has always encountered significant bottlenecks to genetic innovation. Nonetheless, the development of new breeding strategies leading to the selection of stress resilient genotypes is urgent, especially in viticulture, where it would allow reducing the use of chemical treatments adopted to control fungal diseases. Genome editing represents an extremely promising breeding technique. Unfortunately, the well-known recalcitrance of several wine grape cultivars to in vitro regeneration strongly limits the exploitation of this approach, which to our knowledge has so far been developed on table grape genotypes with high regeneration potential.

Read More