 IVES 9 IVES Conference Series 9 Does bioprotection by adding yeasts present antioxydant properties?

Does bioprotection by adding yeasts present antioxydant properties?

Abstract

AIM: The bioprotection by adding yeasts is an emerging sulfur dioxide alternative. Sulfur dioxide is a chemical adjuvant used for its antiseptic, antioxidasic and antioxidant properties. Faced with the societal demand (Pérès et al., 2018) and considering the proven human risks associated with the total doses of sulfur dioxide (SO₂) present in food requirements (García‐Gavín et al., 2012), the reduction of this chemical input is undeniable. Bioprotection allows the control of microbial communities by occupying the grape must niche (Simonin et al., 2018; Windholtz et al., 2021), but no studies have been conducted on its antioxidant properties. Indeed, in must, reaction cascades can take place, bringing into play different compounds that can lead to its undesired browning under the action of polyphenols oxydases. SO₂ neutralizes these enzymes and regenerates the quinones. In the present study, bioprotection have been considered for its action on oxidation and on the availability of dissolved oxygen (O₂).

METHODS: In order to evaluate the potential impact of bioprotection on dissolved O₂ content, an experiment was conducted using semillon must. Three treatments were applicated: SO₂ at 50 mg/L, without SO₂ and bioprotection composed of two yeast species (Torulaspora delbrueckii and Metschnikowia pulcherrima in the same proportion) at 50 mg/L. O₂ concentration was monitored during pre-fermentation phase, using a FireStingO2 compact oximeter (pyroscience, Aix-La-Chappelle, Allemagne). The glutathione, a natural antioxydant compound, was quantified in the musts and wines.

RESULTS: Based on dissolved O₂ kinetics, the use of bioprotection led to a rapid consumption of O₂ and limited browning comparing to the control, without SO₂. The addition of SO_2,by neutralizing the polyphenol oxydases (Ough and Crowell, 1987), also limited the O₂ consumption. Bioprotection treatment allowed obtaining a significant higher concentration of glutathione in the finished wines than the control without SO₂, thus allowing an interesting additional protection during bottle aging.

CONCLUSIONS:

For the first time, this work highlighted the limitation of the white must oxidation by using non-Saccharomyces yeasts as bioprotection in a context of without SO₂. By decreasing the availability of dissolved oxygen, bioprotection by adding yeast would slowing down the oxidation cascades. Furthermore, preservation of glutathione by bioprotection allows additional protection in wines.

DOI:

Publication date: September 7, 2021

Issue: Macrowine 2021

Type: Article

Authors

Sara Windholtz, Claudia, Isabelle, Cécile

Unité de Recherche Œnologie, EA 4577, USC 1366 INRAE, Univ. Bordeaux, Bordeaux INP, ISVV, F33882 Villenave d’Ornon France , NIOI, Unité de Recherche Œnologie, EA 4577, USC 1366 INRAE, Univ. Bordeaux, Bordeaux INP, ISVV, F33882 Villenave d’Ornon France Pascaline, REDON, Unité de Recherche Œnologie, EA 4577, USC 1366 INRAE, Univ. Bordeaux, Bordeaux INP, ISVV, F33882 Villenave d’Ornon France, MASNEUF-POMAREDE, Unité de Recherche Œnologie, EA 4577, USC 1366 INRAE, Univ. Bordeaux, Bordeaux INP, ISVV, F33882 Villenave d’Ornon France ; Bordeaux Sciences Agro, Gradignan, France, THIBON, Unité de Recherche Œnologie, EA 4577, USC 1366 INRAE, Univ. Bordeaux, Bordeaux INP, ISVV, F33882 Villenave d’Ornon France

Contact the author

Keywords

bioprotection, oxygen consumption, gluthathion, white wine

Citation

Zoning of potential landscape and environment potential of the «Appellation d’Origine Contrôlée Costières de Nîmes»

The Union defence of the “appellation Costières de Nîmes” hired a reflection on the future of its territory production in the interests of preservation and enhancement.

Drought stress shapes the fungal microbiome of grapevine leaves: insights from DNA metabarcoding

Drought stress is an increasingly prevalent environmental challenge with implications for grapevine physiology and productivity, as well as for the microbiomes associated with grapevine tissues.

The influence of RNAi-expressing rootstocks in controlling grey mold on grapevine cultivars

Worldwide, with an average of 6.7 million cultivated hectares, of which exclusively 51% in Europe (faostat, 2021), the production of table and wine grapes is a leading sector, with continued growth in Europe in the area devoted to vine cultivation. during the growing season, most of the plant organs can be susceptible to several fungal and oomycete diseases, leading to important economic losses and causing detrimental effects on fruit quality. the increasingly scarce availability of fungicidal products, often also related to their relative impact on the environment, coupled with the emergence of resistance in the pathogen to these products, make defence increasingly challenging.

A comprehensive study on the effect of foliar mineral treatments on grapevine microbiota, flavonoid gene expression, and berry composition

Recently, foliar treatments with mineral-based compounds have shown positive effects on grapevine production by protecting grape from thermal excesses and reducing the decoupling between technological and phenolic maturity caused by climate change. Unraveling the effect of mineral particle applications on grape-associated microbes is pivotal for successful wine processing, due to the influence of the microbiota on wine composition and stability. To our knowledge, this is the first work that comprehensively studied the effects of kaolin and chabasite-rich zeolitites treatments on grape-related microorganisms (by real-time PCR quantification of total fungi, Hanseniospora uvarum, Metschnikowia pulcherrima, plant-associated bacteria and lactic acid bacteria), the expression of genes related to the flavonoid biosynthesis (PAL1, CHS1, F3H2, DFR, LDOX, UFGT, MYBA1, GST4, FLS4 genes) and the berry composition (°Brix, pH, acidity and anthocyanin concentrations) in cv. Sangiovese during ripening in two growing seasons (2019 and 2020).

Comparison of fortified, sfursat and passito winemaking techniques for the enhancement of the oenological potential of the black grape cultivar Moscato nero d’Acqui (Vitis vinifera L.)

One of the key factors of the economical development of viticulture and wine industry in specific limited areas is the exploitation of ancient, local grape varieties. Therefore, in recent years the growing interest to rediscover minor varieties, previously cultivated, has promoted many studies. With this regard, the focus of this study was the Vitis vinifera L. cultivar Moscato nero d’Acqui, nowadays found only in old vineyards in the Acqui zone (North-West Italy). In particular, the aims of this work were: i) to investigate secondary metabolites profile of the grapes, and ii) to evaluate the attitude to the production of special wines.