AUTHOR=Simonin Scott , Roullier-Gall Chloé , Ballester Jordi , Schmitt-Kopplin Philippe , Quintanilla-Casas Beatriz , Vichi Stefania , Peyron Dominique , Alexandre Hervé , Tourdot-Maréchal Raphaëlle TITLE=Bio-Protection as an Alternative to Sulphites: Impact on Chemical and Microbial Characteristics of Red Wines JOURNAL=Frontiers in Microbiology VOLUME=11 YEAR=2020 URL=https://www.frontiersin.org/journals/microbiology/articles/10.3389/fmicb.2020.01308 DOI=10.3389/fmicb.2020.01308 ISSN=1664-302X 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.