Non-Saccharomyces yeasts as bioprotection in the composition of red wine and in the reduction of sulfur dioxide

Windholtz, Sara; Redon, Pascaline; Lacampagne, Soizic; Farris, Laura; Lytra, Georgia; Cameleyre, Margaux; Barbe, Jean‐Christophe; Coulon, Joana; Thibon, Cécile; Masneuf‐Pomarède, Isabelle

doi:10.1016/j.lwt.2021.111781

Cited by 41 publications

(36 citation statements)

References 61 publications

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“…A contrastive study of red wine with and without SO 2 added was carried out in Bordeaux, which shows a larger number of ``nonadded'' wines with defects [1]. In order to improve the quality of SO 2 ``non-added'' wine, non-saccharomyces yeasts were used for bioprotection in recent year, results from which has shows that bioprotection has a significant impact on the aromatic profile of wine [2].…”

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confidence: 99%

Bioprotection as a tool to produce natural wine: Impact on physicochemical and sensory analysis

Yao

Wang

Arpentin³

2023

BIO Web Conf.

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With an increasing concern of the food security, more and more winemakers choose bioprotection as an alternative of SO2 in winemaking process as a practice of natural wine producing. In order to insight a way to produce reliable natural wine, three wines were produced in vintage 2021, in the Republic Moldova. This study provides two comparisons of physicochemical property and sensory analysis: (1) Comparison between commercial yeast and wild yeast, two wines followed a conventional fermentation technique, but different yeasts were used: Saccharomyces cerevisiae (wine A), wild yeast (wine); (2) Comparison between bioprotection and SO2 usage: Wine A and Wine C (which were inoculated two non-Saccharomyces: Torulaspora delbrueckii and Metschnikowia pulcherrima before alcohol fermentation). As a result of this comparative study, it is found that the commercial yeast is more capable of converting sugar in the alcoholic fermentation, but after malolatic fermentation (MLF) the alcohol levels of each are almost same. From physicochemical poit of view, the bioprotectors obviously modified the volatile acidity, total polyphenol index (TPI), phenolic, anthoyanin and ethyl acetate. From sensory perspective, the smell intensity of bioprotection wine is higher and with more fruity aroma.

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confidence: 99%

Bioprotection as a tool to produce natural wine: Impact on physicochemical and sensory analysis

Yao

Wang

Arpentin³

2023

BIO Web Conf.

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“…One of the hypotheses that can be made is that the biomass efect from bioprotection applied a selective pressure on the matrix, inhibiting the diferent spoilage fora [48][49][50][51]. A decrease in the overall ratio of yeast and bacterial communities was observed, which could explain the biomass efect of the bioprotection [22,52,53]. Another hypothesis is the production of signal molecules inhibiting the same fora [54,55].…”

Section: Discussionmentioning

confidence: 99%

Bioprotection on Chardonnay Grape: Limits and Impacts of Settling Parameters

Simonin

Honoré-Chedozeau²,

Monnin³

et al. 2022

Australian Journal of Grape and Wine Research

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Background and Aims. If bioprotection has already been proven to limit the development of spoilage flora on musts, its effectiveness against oxidation depends on the winemaking process. To optimize its application, this study analyzed the evolution of the chemical composition of the bioprotected musts and wines, according to different settling routes. Their impacts on the organoleptic characteristics of wines were also studied. Methods and Results. A bioprotected must was subjected to 6 different maceration routes before AF (triplicates), varying the duration and temperature parameters. A temperature value ≤12°C was the main factor independently of the duration which allowed a good implantation of the bioprotectant. An increase of the maceration duration at 12°C led to browning of the must, without significant effect on the final color of the wine, which was felt as more “floral,” with more length in the mouth. Conclusions. The bioprotectant implantation and its effectiveness on the sensory profile of the wine was guaranteed at maceration temperature values lower than 12°C. Significance of the Study. This study participates in the improvement of the bioprotection management in white winemaking, with the guarantee of a positive impact of the prefermentation maceration without sulphites on the organoleptic profile of the wines.

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“…The non-Saccharomyces Torulaspora delbrueckii (Td) and Metschnikowia pulcherrima (Mp) have been used to produce industrial fermentations without added sulfites. These bioprotective non-Saccharomyces may control some spoilage microorganisms and prevent chemical and enzymatic oxidation [41,43].…”

Section: Bioprotectionmentioning

confidence: 99%

Non-Saccharomyces as Biotools to Control the Production of Off-Flavors in Wines

et al. 2021

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Off-flavors produced by undesirable microbial spoilage are a major concern in wineries, as they affect wine quality. This situation is worse in warm areas affected by global warming because of the resulting higher pHs in wines. Natural biotechnologies can aid in effectively controlling these processes, while reducing the use of chemical preservatives such as SO2. Bioacidification reduces the development of spoilage yeasts and bacteria, but also increases the amount of molecular SO2, which allows for lower total levels. The use of non-Saccharomyces yeasts, such as Lachancea thermotolerans, results in effective acidification through the production of lactic acid from sugars. Furthermore, high lactic acid contents (>4 g/L) inhibit lactic acid bacteria and have some effect on Brettanomyces. Additionally, the use of yeasts with hydroxycinnamate decarboxylase (HCDC) activity can be useful to promote the fermentative formation of stable vinylphenolic pyranoanthocyanins, reducing the amount of ethylphenol precursors. This biotechnology increases the amount of stable pigments and simultaneously prevents the formation of high contents of ethylphenols, even when the wine is contaminated by Brettanomyces.

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Non-Saccharomyces yeasts as bioprotection in the composition of red wine and in the reduction of sulfur dioxide

Cited by 41 publications

References 61 publications

Bioprotection as a tool to produce natural wine: Impact on physicochemical and sensory analysis

Bioprotection as a tool to produce natural wine: Impact on physicochemical and sensory analysis

Bioprotection on Chardonnay Grape: Limits and Impacts of Settling Parameters

Non-Saccharomyces as Biotools to Control the Production of Off-Flavors in Wines

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