Bio-protection in oenology by Metschnikowia pulcherrima: from field results to scientific inquiry

Abstract

Finding alternatives to the use of chemical inputs to preserve the sanitary and organoleptic quality of food and beverages is essential to meet public health requirements and consumer preferences. In oenology, numerous manufacturers already offer a diverse range of bio-protection yeasts to protect must against microbiological alterations and therefore limit or eliminate sulphites during winemaking. Bio-protection involves selecting non-Saccharomyces yeasts belonging to different genera and species to induce negative interactions with indigenous microorganisms, thereby limiting their development and their impact on the matrix. Although the effectiveness of bio-protection in the winemaking industry has been reported in numerous journals, the underlying mechanisms are not yet well understood.The aim of this review is to examine the current state of the art of field trials and laboratory studies that demonstrate the effects of using yeasts for bio-protection, as well as the interaction mechanisms that may be responsible for these effects. It focuses on the yeast Metschnikowia pulcherrima, particularly recommended for the bio-protection of grape musts.

Developing a novel selection method for alcoholic fermentation starters by exploring wine yeast microbiota from Greece

“…Previous research has also indicated that autochthonous yeasts are predominantly sensitive or neutral ( Comitini et al, 2011 ; Domizio et al, 2011 ; de Ullivarri et al, 2014 ; Velázquez et al, 2016 ). The lack of killer properties in the isolated yeasts of the current survey, justifies the strain biodiversity among wine samples at the end of AF ( Puyo et al, 2023 ). Furthermore, a brief overview of the literature over the past few decades supports that the most preferable strains should be characterized by non or low production of H 2 S in order to be used as starter cultures ( Caridi et al, 2002 ; Settanni et al, 2012 ; Aponte and Blaiotta, 2016 ).…”

Bioprospecting of a Metschnikowia pulcherrima Indigenous Strain for Chasselas Winemaking in 2022 Vintage

“…Interestingly, after inoculation with M. pulcherrima UASWS2926 VBI-A02, the relative abundance of these microorganisms was reduced, especially the most "risky" from a spoilage perspective (in particular, they increase volatile acidity), such as Hanseniaspora. This bioprotective effect exerted by M. pulcherrima is currently being studied extensively from the perspective of a continuous reduction in chemical inputs, such as sulfites [40]. However, it is important to point out that bioprotection is usually carried out in must clarification/maceration steps at low temperatures, conditions that favor biocontrol by M. pulcherrima [41,42].…”

Bioprotective yeasts: Potential to limit postharvest spoilage and to extend shelf life or improve microbial safety of processed foods

“…While there has been extensive research on the biological control of postharvest fruits and vegetables using antagonistic yeasts, the focus of research on the biological protection of fruit juice has mainly been on grape juice [ 185 ]. However, there has been some recent research on the use of antagonistic yeasts for the biological protection of other types of fruit juice.…”