IVES 9 IVES Conference Series 9 OENO IVAS 9 OENO IVAS 2019 9 Category: Grape and wine microorganisms: diversity and adaptation

Grape and wine microorganisms: diversity and adaptation

Grape and wine microorganisms: diversity and adaptationIVES Conference SeriesOENO IVAS 2019

Population-wide diversity study in Lachancea thermotolerans highlights superior starters for winemaking

Grapes from warm(ing) climates often contain excessive sugars but lack acidity. This can lead to highly alcoholic wines with compromised stability and balance. The yeast Lachancea thermotolerans can ameliorate such wines due to its metabolic peculiarity – partial fermentation of sugars to lactic acid. This study aimed to elucidate the population-wide diversity in L. thermotolerans, whilst selecting superior strains for wine sector. An extensive collection of isolates (~200) sourced from different habitats worldwide was first genotyped on 14 microsatellite loci. This revealed differentiation of L. thermotolerans genetic groups based on the isolation substrate and geography. The 94 genotyped strains were then characterised in Vitis vinifera cv. Chardonnay fermentations.

View article

Grape and wine microorganisms: diversity and adaptationIVES Conference SeriesOENO IVAS 2019

Bioprotective non-Saccharomyces yeast as an alternative to sulfites for the winemaking process

Sulfur dioxide (SO2) is used in winemaking due of its antioxidant, antioxydasic and antiseptic properties. Excessive amount of SO2 can negatively impact wine sensory perception and be detrimental for health. Agri-food industries are more transparent towards consumers concerning addition of sulfites, and oenology is no exception in this clairvoyance. As a consequence, the increase of consumers preference for wine with low or absent of sulfites addition is notorious. In this context, the impact of low/zero sulfites winemaking process on the microbial community should be evaluated. Moreover, microbial agents corresponding to bioprotective cultures represent a growing interest as an alternative to sulfites preservation in the early stages of vinification. However, scientific studies conducted to demonstrate their real effect are almost rare.

View article