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<p>Due to its antimicrobial and antioxidant activities, the use of SO<sub>2</sub> has been of great importance in enology. However, its use has been linked to the generation of non-communicable diseases, and delayed malolactic fermentation (MLF), leading to wine discolouration. Adding non-<i>Saccharomyces</i> yeasts has been proposed as an alternative to improve wines’ sensory and nutritional characteristics<!--Query ID="Q1" Text="Please check and confirm that the authors and their respective affiliations have been correctly identified and amend if necessary." Resolved="yes"-->. In this sense, this work aimed to use <i>Metschnikowia pulcherrima</i> as a wine colour enhancer, mainly analysing Tempranillo red wine’s phenolic composition. Four assays were conducted in duplicate, comparing sequential fermentations with SO<sub>2</sub> and/or non-<i>Saccharomyces</i> and <i>Saccharomyces</i> yeast as starter, using <i>M. pulcherrima</i> concentrations of 10 and 50&#xa0;g/hL. Analyses were performed at the end of MLF, 6 and 9&#xa0;months of wine ageing in bottles. Phenolic compounds in wines, including anthocyanins and non-anthocyanins, were analysed by HPLC–DAD. A slight increase was observed in most phenolic families in co-fermentations with mixed cultures after 9&#xa0;months of bottling, suggesting the potential of <i>M. pulcherrima</i> as an initiator to enhance the sensory profile and act as a stabilizing agent in wines, potentially replacing SO<sub>2</sub>. Overall, the results indicated that the selection of non-<i>Saccharomyces</i> yeasts has a great impact on the wine quality, mainly on the composition of anthocyanins, flavonols and flavanols. In this sense, the use of <i>M. pulcherrima</i> as fermentation starters could be of great interest to achieve iniquitous, stable and better-coloured wines.</p>

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Evaluation of the potential of Metschnikowia pulcherrima to reduce SO2 in winemaking: impact on wine phenolic compounds and their bottle evolution

  • 期刊论文

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  • 发表日期：

    2025年1月31日

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  • L. L. Torres-Díaz,
  • I. Sáenz de Urturi,
  • M. Iribarren,
  • R. Murillo-Peña,
  • S. Marín-San Román,
  • M. González-Lázaro,
  • E. P. Pérez-Álvarez,
  • T. Garde-Cerdán

摘要

Due to its antimicrobial and antioxidant activities, the use of SO2 has been of great importance in enology. However, its use has been linked to the generation of non-communicable diseases, and delayed malolactic fermentation (MLF), leading to wine discolouration. Adding non-Saccharomyces yeasts has been proposed as an alternative to improve wines’ sensory and nutritional characteristics. In this sense, this work aimed to use Metschnikowia pulcherrima as a wine colour enhancer, mainly analysing Tempranillo red wine’s phenolic composition. Four assays were conducted in duplicate, comparing sequential fermentations with SO2 and/or non-Saccharomyces and Saccharomyces yeast as starter, using M. pulcherrima concentrations of 10 and 50 g/hL. Analyses were performed at the end of MLF, 6 and 9 months of wine ageing in bottles. Phenolic compounds in wines, including anthocyanins and non-anthocyanins, were analysed by HPLC–DAD. A slight increase was observed in most phenolic families in co-fermentations with mixed cultures after 9 months of bottling, suggesting the potential of M. pulcherrima as an initiator to enhance the sensory profile and act as a stabilizing agent in wines, potentially replacing SO2. Overall, the results indicated that the selection of non-Saccharomyces yeasts has a great impact on the wine quality, mainly on the composition of anthocyanins, flavonols and flavanols. In this sense, the use of M. pulcherrima as fermentation starters could be of great interest to achieve iniquitous, stable and better-coloured wines.