RT Journal Article
SR Electronic
T1 Bioprotective Effect of <em>Pichia kluyveri</em> and <em>Lactiplantibacillus plantarum</em> in Winemaking Conditions
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 294
OP 307
DO 10.5344/ajev.2022.22008
VO 73
IS 4
A1 Vasileios Englezos
A1 Paola Di Gianvito
A1 Lorenzo Peyer
A1 Simone Giacosa
A1 Susana Río Segade
A1 Nathalia Edwards
A1 Luca Rolle
A1 Kalliopi Rantsiou
A1 Luca Cocolin
YR 2022
UL http://www.ajevonline.org/content/73/4/294.abstract
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.