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Article dans une revue
Bio-Protection as an Alternative to Sulphites: Impact on Chemical and Microbial Characteristics of Red Wines
Abstract : In 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.
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https://hal.inrae.fr/hal-02907152
Déposant : Sabine Julien <>
Soumis le : lundi 27 juillet 2020 - 11:36:12
Dernière modification le : lundi 16 novembre 2020 - 17:54:07
Déposant : Sabine Julien <>
Soumis le : lundi 27 juillet 2020 - 11:36:12
Dernière modification le : lundi 16 novembre 2020 - 17:54:07
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