Metschnikowia pulcherrima as biocontrol agent in white winemaking
Biocontrol using non-Saccharomyces yeasts is an alternative strategy to chemical additives to prevent the growth of spoilage microorganisms.
The Spoke 7 of the Ecosystem i-NEST, under the leadership of the Department of Biotechnology of University of Verona, is organizing the International Scientific Congress GreenWINE in collaboration with VINIDEA. The congress was held in Verona (Italy) from 19 to 20 May 2025.
DOI of the book :
10.58233/greenwine2025
Biocontrol using non-Saccharomyces yeasts is an alternative strategy to chemical additives to prevent the growth of spoilage microorganisms.
Growing concerns over the environmental and health risks posed by chemical pesticides have highlighted the need to reduce their use in the agri-food sector.
In 2019, we have planted the red variety Manseng Noir, as it has been shown that it is the only sister of the Tannat grape. Tannat was introduced to Uruguay in 1870 from the south-western regions of France.
Flavescence dorée (FD) poses a significant threat to grapevine health, with the American grapevine leafhopper, Scaphoideus titanus, serving as the primary vector.
Winemaking generates a significant amount of waste. Grape marc, the main solid residue, constitutes 20-25% of the pressed grapes and approximately 8-9 million tons are produced globally each year.
In recent years, the use of amphorae in winemaking has become more frequent, symbolizing a return to the origins of vinification to broaden the availability of wines with different style.
Grapevine (Vitis spp.) is a globally significant fruit crop and enhancing its agronomic and oenological traits is crucial to meet changing agricultural conditions and consumer demands.
The integration of sensor systems in viticulture is significantly improving vineyard management by enabling faster, comprehensive crop data collection across the entire vineyard, supporting more informed viticultural decision-making, and as a result promoting sustainability.
The H2020 RUSTICA project aims to propose, demonstrate, and implement technical solutions to convert organic residues from fruit and vegetables into high-quality novel bio-based fertilisers (BBF).
Metschnikowia pulcherrima is a well-studied non-conventional oenological yeast due to its positive contributions to winemaking as a bioprotective agent and as an aroma-enhancing starter in sequential fermentations with Saccharomyces cerevisiae (Binati et al., 2023; Canonico et al., 2023).