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Research Article

Bioprotective Effect of Pichia kluyveri and Lactiplantibacillus plantarum in Winemaking Conditions

Vasileios Englezos, Paola Di Gianvito, Lorenzo Peyer, Simone Giacosa, Susana Río Segade, Nathalia Edwards, Luca Rolle, Kalliopi Rantsiou, Luca Cocolin
Am J Enol Vitic. October 2022 73: 294-307; published ahead of print July 07, 2022 ; DOI: 10.5344/ajev.2022.22008
Vasileios Englezos
1Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Braccini 2, 10095 Grugliasco, Italy;
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Paola Di Gianvito
1Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Braccini 2, 10095 Grugliasco, Italy;
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Lorenzo Peyer
2Chr. Hansen A/S, Bøge Allé 10, Hørsholm, 2970, Denmark.
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Simone Giacosa
1Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Braccini 2, 10095 Grugliasco, Italy;
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Susana Río Segade
1Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Braccini 2, 10095 Grugliasco, Italy;
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Nathalia Edwards
2Chr. Hansen A/S, Bøge Allé 10, Hørsholm, 2970, Denmark.
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Luca Rolle
1Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Braccini 2, 10095 Grugliasco, Italy;
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Kalliopi Rantsiou
1Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Braccini 2, 10095 Grugliasco, Italy;
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Luca Cocolin
1Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Braccini 2, 10095 Grugliasco, Italy;
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  • For correspondence: lucasimone.cocolin@unito.it
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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.

  • bioprotection
  • fermentation dynamics
  • Lactiplantibacillus plantarum
  • Pichia kluyveri
  • sulfur dioxide
  • wine composition
  • Received February 2022.
  • Revision received March 2022.
  • Revision received June 2022.
  • Accepted June 2022.
  • Copyright © 2022 by the American Society for Enology and Viticulture. All rights reserved.
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Vol 73 Issue 4

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Bioprotective Effect of Pichia kluyveri and Lactiplantibacillus plantarum in Winemaking Conditions
Vasileios Englezos, Paola Di Gianvito, Lorenzo Peyer, Simone Giacosa, Susana Río Segade, Nathalia Edwards, Luca Rolle, Kalliopi Rantsiou, Luca Cocolin
Am J Enol Vitic.  October 2022  73: 294-307;  published ahead of print July 07, 2022 ; DOI: 10.5344/ajev.2022.22008

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Bioprotective Effect of Pichia kluyveri and Lactiplantibacillus plantarum in Winemaking Conditions
Vasileios Englezos, Paola Di Gianvito, Lorenzo Peyer, Simone Giacosa, Susana Río Segade, Nathalia Edwards, Luca Rolle, Kalliopi Rantsiou, Luca Cocolin
Am J Enol Vitic.  October 2022  73: 294-307;  published ahead of print July 07, 2022 ; DOI: 10.5344/ajev.2022.22008
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