Please use this identifier to cite or link to this item:
Title: Bio-Protection as an Alternative to Sulphites: Impact on Chemical and Microbial Characteristics of Red Wines
Author: Simonin, Scott
Roullier-Gall, Chloé
Ballester, Jordi
Schmitt-Kopplin, Philippe
Quintanilla-Casas, Beatriz
Vichi, S. (Stefania)
Peyron, Dominique
Alexandre, Hervé
Tourdot Maréchale, Raphaëlle
Keywords: Vi
Issue Date: 22-May-2020
Publisher: Frontiers Media
Abstract: 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.
Note: Reproducció del document publicat a:
It is part of: Frontiers in Microbiology, 2020
Related resource:
ISSN: 1664-302X
Appears in Collections:Articles publicats en revistes (Nutrició, Ciències de l'Alimentació i Gastronomia)
Articles publicats en revistes (Institut de Recerca en Nutrició i Seguretat Alimentària (INSA·UB))

Files in This Item:
File Description SizeFormat 
701757.pdf2.21 MBAdobe PDFView/Open

This item is licensed under a Creative Commons License Creative Commons