Bio-Protection as an Alternative to Sulphites: Impact on Chemical and Microbial Characteristics of Red Wines

Archive ouverte

Simonin, Scott | Roullier-Gall, Chloé | Ballester, Jordi | Schmitt-Kopplin, Philippe | Quintanilla-Casas, Beatriz | Vichi, Stefania | Peyron, Dominique | Alexandre, Hervé | Tourdot-Maréchal, Raphaëlle

Edité par CCSD ; Frontiers Media -

International audience. In wine, one method of limiting the addition of sulphites, a harmful and allergenic agent, is bio-protection. This practice consists of the early addition of microorganisms on grape must before fermentation. Non-Saccharomyces yeasts have been proposed as an interesting alternative to sulphite addition. However, scientific data proving the effectiveness of bio-protection remains sparse. This study provides the first analysis of the chemical and microbiological effects of a Metschnikowia pulcherrima strain inoculated at the beginning of the red winemaking process in three wineries as an alternative to sulphiting. Like sulphiting, bio-protection effectively limited the growth of spoilage microbiota and had no influence on the phenolic compounds protecting musts and wine from oxidation. The bio-protection had no effect on the volatile compounds and the sensory differences were dependent on the experimental sites. However, a non-targeted metabolomic analysis by FTICR-MS highlighted a bio-protection signature.

• Description
• Sujet/Public
• Outil
• Outil d'anticipation
• Mémoire et thèse
• Gestion