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…

Physiological and growth reaction of Shiraz/101-14 Mgt to row orientation and soil water status

Advanced knowledge on grapevine row orientation is required to improve establishment, management and outcomes of vineyards on terroirs with different environmental conditions (climate, soil, topography) and in view of a future change to more extreme climatic conditions. The purpose of this study was to determine the combined effect of row orientation, plant water status and ripeness level on the physiological and viticultural reaction of Shiraz/101-14 Mgt.

Read More

Effects of mechanical leafing and deficit irrigation on Cabernet Sauvignon grown in warm climate of California

San Joaquin Valley accounts for 40% of wine grape acreage and produces 70% of wine grape in California. Fruit quality is one of most important factors which impact the economical sustainability of farming wine grapes in this region. Due to the recent drought and expected labor cost increase, the wine industry is thrilled to understand how to improve fruit quality while maintaining the yield with less water and labor input. The present study aims to study the interactive effects of mechanical leafing and deficit irrigation on yield and berry compositions of Cabernet Sauvignon grown in warm climate of California.

Read More

The effects of cane girdling on berry texture properties and the concentration of some aroma compounds in three table grape cultivars

The marketability of the table grapes is highly influenced by the consumer demand; therefore the market value of the table grapes is mainly characterized by its berry size, colour, taste and texture. Girdling could cause accumulation of several components in plants above the ringing of the phloem including clusters and resulting improved maturity. The aim of the experiments was to examine the effect of girdling on berry texture characteristics and aroma concentration.

Read More

Application of a fluorescence-based method to evaluate the ripening process and quality of Pinot Blanc grape

The chemical composition of grape berries at harvest is one of the most important factors that should be considered to produce high quality wines. Among the different chemical classes which characterize the grape juice, the polyphenolic compound, such as flavonoids, contribute to the final taste and color of wines. Recently, an innovative non-destructive method, based on chlorophyll fluorescence, was developed to estimate the phenolic maturity of red grape varieties through the evaluation of anthocyanins accumulated in the berry skin. To date, only few data are available about the application of this method on white grape varieties.

Read More

Different yield regulation strategies in semi-minimal-pruned hedge (SMPH) and impact on bunch architecture

Yields in the novel viticulture training system Semi-Minimal-Pruned Hedge (SMPH) are generally higher compared to the traditional Vertical Shoot Positioning (VSP). Excessive yields have a negative impact on the vine and wine quality, which can result in substantial losses in yield in subsequent vintages (alternate bearing) or penalties in fruit quality. Therefore yield regulation is essential. The bunch architecture in SMPH differs from VSP. Generally there is a higher amount but smaller bunches with lower single berry weights in SMPH compared to VSP.

Read More