WINDHOLTZ, Sara; REDON, Pascaline; LACAMPAGNE, Soizic; FARRIS, Laura; LYTRA, Georgia; CAMELEYRE, Margaux; BARBE, Jean-Christophe; COULON, J.; THIBON, Cécile; MASNEUF POMAREDE, Isabelle

doi:10.1016/j.lwt.2021.111781

WINDHOLTZ, Sara
Unité de Recherche Oenologie [Villenave d'Ornon] [OENO]

REDON, Pascaline
Unité de Recherche Oenologie [Villenave d'Ornon] [OENO]

LACAMPAGNE, Soizic
Unité de Recherche Oenologie [Villenave d'Ornon] [OENO]

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Article de revue

Ce document a été publié dans

LWT. 2021, vol. 149

Résumé en anglais

Non-Saccharomyces yeasts have been used for many years due to their technological potential, particularly as a « booster » of wine fruity aroma in mixed fermentations with Saccharomyces cerevisiae. Recently, a new application has emerged, bioprotection, which consists in colonizing the environment in the context of sulfite reduction in wines. The chemical and sensory impact of non-Saccharomyces yeast according to different modes of application in a context of fermentation without addition of SO2 was evaluated through trial with Merlot N. (Vitis vinifera L.). An effective niche occupation by non-Saccharomyces yeasts was highlighted during the prefermentary stages by Quantitative-PCR and MALDI-TOF MS identification. Chemical analysis (GC-MS and GC MS/MS) of finish wine showed the significant impact of the dose applications, with bioprotection characterized by linear esters and sequential application by acetates of higher alcohol contents. Moreover, a separation according to the species used in bioprotection was revealed. Finally, using a panel trained, the sensory analysis confirmed that the use of non-Saccharomyces yeast was a fruity booster in sequential inoculation and, to a less extent, when used as bioprotection. This study shows for the first time that the use of non-Saccharomyces yeast as a bioprotection has a significant impact on the aromatic profile of wines.< Réduire

Mots clés en anglais

Non-Saccharomyces yeasts

Bioprotection

Sequential inoculation

Without sulfur dioxide

Fruitiness

Wine

URI

https://oskar-bordeaux.fr/handle/20.500.12278/124004

DOI

http://dx.doi.org/10.1016/j.lwt.2021.111781

Unités de recherche

Oenologie - UMR 1366

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Non-Saccharomyces yeasts as bioprotection in the composition of red wine and in the reduction of sulfur dioxide

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Résumé en anglais

Mots clés en anglais

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DOI

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