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IVES 9 IVES Conference Series 9 International Congress on Grapevine and Wine Sciences 9 2ICGWS-2023 9 Oenological compatibility of biocontrol yeasts applied to wine grapes 

Oenological compatibility of biocontrol yeasts applied to wine grapes 

Abstract

Antagonistic yeasts applied to wine grapes must be compatible with the thereafter winemaking process, avoiding competition with the fermentative Saccharomyces cerevisiae or affecting wine flavour. Therefore, fifteen epiphytic yeasts (6 Metschnikowia sp., 6 Hanseniaspora uvarum, 3 Starmerella bacillaris) previously selected for its biocontrol ability against Alternaria on wine grapes were evaluate for possible competition with S. cerevisiae by the Niche Overlap Index (NOI) employing YNB agar media with 10 mM of 17 different carbonate sources present in wine grapes (proline, asparagine, alanine, glutamic acid, tirosine, arginine, lisine, methionine, glicine, malic acid, tartaric acid, fructose, melibiose, raffinose, rhamnose, sucrose, glucose). Also, acetic acid production in YPD-calcium carbonate agar medium, H2S production in Biggy agar medium and the production of “Brett” character or other odour defects in pasteurized must with p-coumaric acid were evaluated. As result, all Metschnikowia sp. strains showed coexistence with S. cerevisiae because the NOI (number of common carbon sources used by the two microorganisms/number of carbon sources used only by the antagonist) was <0.9 (0.42). Meanwhile, all H. uvarum and S. bacillaris strains showed competition with S. cerevisiae (NOI=1) and between them (NOI=1). On the other hand, almost all H. uvarum(5 of 6) and all S. bacillaris strains produced acetic acid, whereas none of the Metschnikowia sp. showed acetic acid production. All the yeasts analysed produced H2S in Biggy agar medium. Nevertheless, the majority of them exhibited no defect or in certain cases a slight solvent or acetate odour (different from “Brett character”) in must. Therefore, among all the biocontrol yeasts evaluated, Metschinikowia sp. strains showed more compatibility features than the rest of the strains and its oenological behaviour should be further studied under vinification conditions.

Acknowledgements: Marie Sklodowska-Curie Research and Innovation Staff Exchange project (872394-vWISE-H2020-MSCA-RISE-2019) – European Comission.

DOI:

Publication date: 10/10/2023

Issue: ICGWS 2023

Type: Poster

Authors

Luciana Paola Prendes1*, María Gabriela Merín 1, Claire Courtel2, Carina Morales3, Juliana Garau1, Vilma Inés Morata de Ambrosini 1

1ICAI (Instituto de Ciencias Aplicadas a la Industria, CONICET-Facultad de Ciencias Aplicadas, UNCuyo), Bernardo de Irigoyen 375, San Rafael (Mendoza), Argentina.
2Oniris (École nationale vétérinaire, agroalimentaire et de l’alimentation de Nantes-Atlantique), Rue de la Géraudière, CS 82225, 44322 Nantes, France.
3Facultad de Ciencias Aplicadas (UNCuyo), Bernardo de Irigoyen 375, San Rafael (Mendoza), Argentina.

Contact the author*

Keywords

biocontrol yeasts, NOI, detrimental oenological characters

Tags

2ICGWS | ICGWS | ICGWS 2023 | IVES Conference Series

Citation

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