Non-Saccharomyces yeasts as bioprotection in the composition of red wine and in the reduction of sulfur dioxide
| dc.rights.license | open | en_US |
| hal.structure.identifier | Unité de Recherche Oenologie [Villenave d'Ornon] [OENO] | |
| dc.contributor.author | WINDHOLTZ, Sara | |
| hal.structure.identifier | Unité de Recherche Oenologie [Villenave d'Ornon] [OENO] | |
| dc.contributor.author | REDON, Pascaline | |
| hal.structure.identifier | Unité de Recherche Oenologie [Villenave d'Ornon] [OENO] | |
| dc.contributor.author | LACAMPAGNE, Soizic | |
| hal.structure.identifier | Unité de Recherche Oenologie [Villenave d'Ornon] [OENO] | |
| dc.contributor.author | FARRIS, Laura | |
| hal.structure.identifier | Unité de Recherche Oenologie [Villenave d'Ornon] [OENO] | |
| dc.contributor.author | LYTRA, Georgia
IDREF: 167765744 | |
| hal.structure.identifier | Unité de Recherche Oenologie [Villenave d'Ornon] [OENO] | |
| dc.contributor.author | CAMELEYRE, Margaux | |
| hal.structure.identifier | Unité de Recherche Oenologie [Villenave d'Ornon] [OENO] | |
| dc.contributor.author | BARBE, Jean-Christophe
ORCID: 0000-0001-6013-4770 IDREF: 244202567 | |
| dc.contributor.author | COULON, J. | |
| hal.structure.identifier | Unité de Recherche Oenologie [Villenave d'Ornon] [OENO] | |
| dc.contributor.author | THIBON, Cécile
ORCID: 0000-0001-9259-5176 IDREF: 121388174 | |
| hal.structure.identifier | Unité de Recherche Oenologie [Villenave d'Ornon] [OENO] | |
| dc.contributor.author | MASNEUF POMAREDE, Isabelle
ORCID: 0000-0002-8806-8944 IDREF: 13239667X | |
| dc.date.accessioned | 2021-12-06T15:21:47Z | |
| dc.date.available | 2021-12-06T15:21:47Z | |
| dc.date.issued | 2021 | |
| dc.identifier.uri | https://oskar-bordeaux.fr/handle/20.500.12278/124004 | |
| dc.description.abstractEn | 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. | |
| dc.language.iso | EN | en_US |
| dc.rights | Attribution-NonCommercial-NoDerivs 3.0 United States | * |
| dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/3.0/us/ | * |
| dc.subject.en | Non-Saccharomyces yeasts | |
| dc.subject.en | Bioprotection | |
| dc.subject.en | Sequential inoculation | |
| dc.subject.en | Without sulfur dioxide | |
| dc.subject.en | Fruitiness | |
| dc.subject.en | Wine | |
| dc.title.en | Non-Saccharomyces yeasts as bioprotection in the composition of red wine and in the reduction of sulfur dioxide | |
| dc.type | Article de revue | en_US |
| dc.identifier.doi | 10.1016/j.lwt.2021.111781 | en_US |
| dc.subject.hal | Sciences du Vivant [q-bio]/Biologie végétale | en_US |
| bordeaux.journal | LWT | en_US |
| bordeaux.volume | 149 | en_US |
| bordeaux.hal.laboratories | Unité de Recherche Oenologie - EA 4577 | en_US |
| bordeaux.institution | Université de Bordeaux | en_US |
| bordeaux.institution | Bordeaux INP | en_US |
| bordeaux.institution | INRAE | en_US |
| bordeaux.institution | Bordeaux Sciences Agro | en_US |
| bordeaux.peerReviewed | oui | en_US |
| bordeaux.inpress | non | en_US |
| hal.identifier | hal-03467671 | |
| hal.version | 1 | |
| hal.date.transferred | 2021-12-06T15:21:51Z | |
| hal.export | true | |
| dc.rights.cc | CC BY-NC-ND | en_US |
| bordeaux.COinS | ctx_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.jtitle=LWT&rft.date=2021&rft.volume=149&rft.au=WINDHOLTZ,%20Sara&REDON,%20Pascaline&LACAMPAGNE,%20Soizic&FARRIS,%20Laura&LYTRA,%20Georgia&rft.genre=article |
