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…

Viticultural zoning applications at the detailed scale of a cooperative winery: terroirs in St­hilaire-d’Ozilhan (AOC Côtes-du-Rhône)

La maîtrise de la typicité du vin s’élabore au niveau local ou communal d’une exploitation viticole et/ou d’une cave, unité de vinification. La cave coopérative de Saint-Hilaire­-d’Ozilhan (AOC Côtes-du-Rhône), dont le territoire communal s’étend sur une superficie de 1 670 ha, couvre près de 310 ha cultivés en vigne. Elle réalise des vinifications «au terroir», en utilisant des regroupements d’unités de sol en 9 unités de terroir potentiellement viticoles, définies en s’appuyant sur la parenté des substrats. Diverses sélections d’une même unité peuvent aboutir aussi à des vins différents, ce qui suggère une hétérogénéité spatiale de certaines unités définies.

Read More

Adaptation and resilience of scions and rootstocks to water constraint? It’s complicated and requires an integrated approach

The ability, and the underlying mechanisms of grapevines to cope with and adapt to recurring water constraints, are the focuses of this study.

Read More

The impact of vine nitrogen status on aroma potential expression in Vitis vinifera L. cv. Sauvignon blanc

In interaction with climate and genetic or human factors, the soil is a major component of the viticulture terroir. The mineral composition of the soil influences vine performance and wine sensory attributes. Among the elements that vines take from the soil, nitrogen is the one that has the strongest impact on vine physiology, vigor and grape composition. In addition to its major effect on primary metabolites in berries, nitrogen plays also a decisive role in the secondary metabolism, especially in the production of key compounds for berries quality, like volatile thiols, methoxypyrazines and glutathione (GSH).

Read More

Use of Lactiplantibacillus plantarum (ML PrimeTm) to improve malolactic fermentation of catarratto wine subjected to long post-fermentative maceration.

AIM: Lactiplantibacillus plantarum species is wordwide used as starter for malolactic fermentation [1,2]. For the first time, in the present study, the use of L. plantarum (ML PrimeTM, Lallemand wine) to produce white wines with post-fermentative maceration extended until 60 days has been investigated.

Read More

Study of the “Charentes terroir” for wine production of Merlot and Sauvignon: method, installation of the experimental device, first results

Cognac vineyard is mainly dedicated to brandy production. Within the vineyard restructuring context, one part is turned over wine varieties for wine production (about 1,500 ha planted from 1999 to 2005). Today, the new wine producers need technical references about qualitative potential of the « Charentes Terroir », varieties and adapted vineyard management.
In order to answer to this professional request, an observatory of 18 plots of Merlot and 12 plots of Sauvignon have been laid out since 2003 and 2004 on various kinds of pedoclimate.

Read More