Simonin, ScottRoullier-Gall, ChloéBallester, JordiSchmitt-Kopplin, PhilippeQuintanilla-Casas, BeatrizVichi, S. (Stefania)Peyron, DominiqueAlexandre, HervéTourdot Maréchale, Raphaëlle2021-02-182021-02-182020-05-221664-302Xhttps://hdl.handle.net/2445/174030In 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.application/pdfengcc-by (c) Simonin, Scott et al., 2020http://creativecommons.org/licenses/by/3.0/esViFenolsSulfitsWinePhenolsSulfitesinfo:eu-repo/semantics/article7017572021-02-18info:eu-repo/semantics/openAccess32612594