Bioprospecting of a Metschnikowia pulcherrima Indigenous Strain for Chasselas Winemaking in 2022 Vintage-Reference-Cited by-同舟云学术

Bioprospecting of a Metschnikowia pulcherrima Indigenous Strain for Chasselas Winemaking in 2022 Vintage

Published:2023-12-14 Issue:24 Volume:12 Page:4485
ISSN:2304-8158
Container-title:Foods
language:en
Short-container-title:Foods

Author:

Sizzano Federico¹,Blackford Marie¹²^ORCID,Berthoud Hélène³,Amiet Laurent¹,Bailly Sébastien¹,Vuichard Frédéric⁴,Monnard Christine⁴,Bieri Stefan⁴,Spring Jean-Laurent⁵,Barth Yannick⁶,Descombes Corentin⁶^ORCID,Lefort François⁶^ORCID,Cléroux Marilyn²,Simonin Scott²,Chappuis Charles²,Bourdin Gilles¹^ORCID,Bach Benoît²^ORCID

Affiliation:

1. Oenology Research Group, Department of Plant Production Systems, Agroscope, 1260 Nyon, Switzerland

2. Viticulture and Oenology, HES-SO University of Applied Sciences and Arts Western Switzerland, 1260 Nyon, Switzerland

3. Ferments Research Group, Department of Development of Analytical Methods, Agroscope, 3003 Liebefeld, Switzerland

4. Wine Quality Group, Department of Development of Analytical Methods, Agroscope, 1260 Nyon, Switzerland

5. Viticulture Research Group, Department of Plant Production Systems, Agroscope, 1009 Pully, Switzerland

6. Plants and Pathogens Research Group, Geneva School of Engineering, Architecture, and Landscape (HEPIA), HES-SO University of Applied Sciences and Arts Western Switzerland, 1202 Geneva, Switzerland

Abstract

Interest in Metschnikowia (M.) pulcherrima is growing in the world of winemaking. M. pulcherrima is used both to protect musts from microbial spoilage and to modulate the aromatic profile of wines. Here, we describe the isolation, characterization, and use of an autochthonous strain of M. pulcherrima in the vinification of Chasselas musts from the 2022 vintage. M. pulcherrima was used in co-fermentation with Saccharomyces cerevisiae at both laboratory and experimental cellar scales. Our results showed that M. pulcherrima does not ferment sugars but has high metabolic activity, as detected by flow cytometry. Furthermore, sensory analysis showed that M. pulcherrima contributed slightly to the aromatic profile when compared to the control vinifications. The overall results suggest that our bioprospecting strategy can guide the selection of microorganisms that can be effectively used in the winemaking process.

Funder

HES-SO University of Applied Sciences and Arts Western Switzerland

Publisher

MDPI AG

Subject

Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science

Link

https://www.mdpi.com/2304-8158/12/24/4485/pdf

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