PT  - JOURNAL ARTICLE
AU  - Englezos, Vasileios
AU  - Di Gianvito, Paola
AU  - Peyer, Lorenzo
AU  - Giacosa, Simone
AU  - Río Segade, Susana
AU  - Edwards, Nathalia
AU  - Rolle, Luca
AU  - Rantsiou, Kalliopi
AU  - Cocolin, Luca
TI  - Bioprotective Effect of &lt;em&gt;Pichia kluyveri&lt;/em&gt; and &lt;em&gt;Lactiplantibacillus plantarum&lt;/em&gt; in Winemaking Conditions
AID  - 10.5344/ajev.2022.22008
DP  - 2022 Oct 01
TA  - American Journal of Enology and Viticulture
PG  - 294--307
VI  - 73
IP  - 4
4099  - http://www.ajevonline.org/content/73/4/294.short
4100  - http://www.ajevonline.org/content/73/4/294.full
SO  - Am J Enol Vitic.2022 Oct 01; 73
AB  - 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.