Consumer demand for wines free of, or with, reduced levels of preservatives provide new challenges for innovation in winemaking. The addition of microorganisms as bioprotective agents to avoid or reduce sulfur dioxide (SO2) addition during winemaking is a possible intervention strategy that could be of interest to winemakers. A strain of Pichia kluyveri and one of Lactiplantibacillus plantarum were inoculated into a Nebbiolo red grape must, previously inoculated with a mix of microorganisms to mimic a grape must environment. The synergistic effect of the added strains with no, low (1 g/hL), or moderate (3 g/hL) addition of total SO2 was explored over two vintages (2019 and 2020). Wine fermentations were monitored for microbiological (yeast and lactic and acetic acid bacterial populations) and physicochemical attributes (standard chemical parameters, chromatic characteristics, phenolic and aroma compounds). Microbiological analyses showed fewer undesired microorganisms, namely Acetobacter aceti and Hanseniaspora uvarum, independently from the strain used; this decrease occurred faster when starter cultures were combined with SO2. Chemical analyses revealed less acetic acid and ethyl acetate in the bioprotected wines. The bioprotective ability of the starter cultures occurred in both vintages. This study examines P. kluyveri and L. plantarum as bioprotective agents in winemaking to reduce SO2 additions during the first steps of wine production.

Bioprotective Effect of Pichia kluyveri and Lactiplantibacillus plantarum in Winemaking Conditions

Vasileios Englezos
First
;
Paola Di Gianvito;Simone Giacosa;Susana Río Segade;Luca Rolle;Kalliopi Rantsiou;Luca Cocolin
Last
2022-01-01

Abstract

Consumer demand for wines free of, or with, reduced levels of preservatives provide new challenges for innovation in winemaking. The addition of microorganisms as bioprotective agents to avoid or reduce sulfur dioxide (SO2) addition during winemaking is a possible intervention strategy that could be of interest to winemakers. A strain of Pichia kluyveri and one of Lactiplantibacillus plantarum were inoculated into a Nebbiolo red grape must, previously inoculated with a mix of microorganisms to mimic a grape must environment. The synergistic effect of the added strains with no, low (1 g/hL), or moderate (3 g/hL) addition of total SO2 was explored over two vintages (2019 and 2020). Wine fermentations were monitored for microbiological (yeast and lactic and acetic acid bacterial populations) and physicochemical attributes (standard chemical parameters, chromatic characteristics, phenolic and aroma compounds). Microbiological analyses showed fewer undesired microorganisms, namely Acetobacter aceti and Hanseniaspora uvarum, independently from the strain used; this decrease occurred faster when starter cultures were combined with SO2. Chemical analyses revealed less acetic acid and ethyl acetate in the bioprotected wines. The bioprotective ability of the starter cultures occurred in both vintages. This study examines P. kluyveri and L. plantarum as bioprotective agents in winemaking to reduce SO2 additions during the first steps of wine production.
2022
73
4
293
306
https://www.ajevonline.org/content/73/4/293
bioprotection, fermentation dynamics, Lactiplantibacillus plantarum, Pichia kluyveri, sulfur dioxide, wine composition
Vasileios Englezos, Paola Di Gianvito, Lorenzo Peyer, Simone Giacosa, Susana Río Segade, Nathalia Edwards, Luca Rolle, Kalliopi Rantsiou, Luca Cocolin
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/2318/1876729
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