Please use this identifier to cite or link to this item: http://hdl.handle.net/2445/174030
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dc.contributor.authorSimonin, Scott-
dc.contributor.authorRoullier-Gall, Chloé-
dc.contributor.authorBallester, Jordi-
dc.contributor.authorSchmitt-Kopplin, Philippe-
dc.contributor.authorQuintanilla-Casas, Beatriz-
dc.contributor.authorVichi, S. (Stefania)-
dc.contributor.authorPeyron, Dominique-
dc.contributor.authorAlexandre, Hervé-
dc.contributor.authorTourdot Maréchale, Raphaëlle-
dc.date.accessioned2021-02-18T06:56:23Z-
dc.date.available2021-02-18T06:56:23Z-
dc.date.issued2020-05-22-
dc.identifier.issn1664-302X-
dc.identifier.urihttp://hdl.handle.net/2445/174030-
dc.description.abstractIn 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.-
dc.format.mimetypeapplication/pdf-
dc.language.isoeng-
dc.publisherFrontiers Media-
dc.relation.isformatofReproducció del document publicat a: https://doi.org/10.3389/fmicb.2020.01308-
dc.relation.ispartofFrontiers in Microbiology, 2020-
dc.relation.urihttps://doi.org/10.3389/fmicb.2020.01308-
dc.rightscc-by (c) Simonin, Scott et al., 2020-
dc.rights.urihttp://creativecommons.org/licenses/by/3.0/es-
dc.sourceArticles publicats en revistes (Nutrició, Ciències de l'Alimentació i Gastronomia)-
dc.subject.classificationVi-
dc.subject.classificationFenols-
dc.subject.classificationSulfits-
dc.subject.otherWine-
dc.subject.otherPhenols-
dc.subject.otherSulfites-
dc.titleBio-Protection as an Alternative to Sulphites: Impact on Chemical and Microbial Characteristics of Red Wines-
dc.typeinfo:eu-repo/semantics/article-
dc.typeinfo:eu-repo/semantics/publishedVersion-
dc.identifier.idgrec701757-
dc.date.updated2021-02-18T06:56:23Z-
dc.rights.accessRightsinfo:eu-repo/semantics/openAccess-
dc.identifier.pmid32612594-
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))

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