Wine Spoilage Yeasts: Control Strategy

Abstract

Traditionally in winemaking, sulphur dioxide (SO 2) is chemically the most widely used for microflora control as antimicrobial preservative. Other tested compounds for selective yeast control are sorbic and benzoic acids. Herein, we discuss the effectiveness and the application of traditional and novel treatments and biotechnologies for chemical and biological control of wine spoilage yeasts. The versatility of the killer toxins and the antimicrobial properties of natural compounds such as carvacrol, essential oils and bioactive peptides will be considered. Some of the wine spoilage yeasts that are intended to control belong to the genera Zygosaccharomyces, Saccharomycodes and Dekkera/Brettanomyces, but also the non-Saccharomyces yeasts species dominating the first phase of fermentation (Hanseniaspora uvarum, Hansenula anomala, Metschnikowia pulcherrima, Wickerhamomyces anomalus) and some others, such as Schizosaccharomyces pombe, depending on the kind of wine to be produced.

Applications of Metschnikowia pulcherrima in Wine Biotechnology

“…The sensibility of Mp to SO 2 is lower than that observed in Sc, Saccharomycodes ludwigii or S. pombe, but Mp shows a medium resistance compared with other non-Saccharomyces species [7]. A certain sensibility to some antimicrobials such as carvacrol and thymol has also been observed [17]. Regarding the use of dimethyl dicarbonate (DMDC), the growth of Mp strains during the fermentation of grape must is delayed, but not inhibited, after the addition of 400 mg/L DMDC [18].…”

Emerging Technologies to Increase Extraction, Control Microorganisms, and Reduce SO2

“…The emerging technologies that showed the greatest potential for increasing the extraction of skin compounds and controlling indigenous microorganisms are as follows: high hydrostatic pressure (HHP) [4][5][6], ultra high pressure homogenization (UHPH) [7][8][9], pulsed electric fields (PEFs) [10][11][12][13][14][15], electron-beam irradiation (eBeam) [16][17][18], ultrasound (US) [15,[19][20], and pulsed light (PL) [21][22][23]. Most of these technologies are either approved or under evaluation as new enological practices in the International Organization of Vine and Wine (OIV) regulations [24][25][26].…”

Schizosaccharomyces pombe: A Promising Biotechnology for Modulating Wine Composition

“…It can also develop in very low pH environments and in a wide range of temperatures [10]. Moreover, it is somewhat resistant to food preservatives, such as sulphur dioxide, actidione, benzoic acid, and dimethyl dicarbonate [10,11].…”