Abstract
Two major spoilage yeasts in the wine industry, Brettanomyces bruxellensis and Zygosaccharomyces rouxii, produce off-flavors and gas, causing considerable economic losses. Traditionally, SO2 has been used in winemaking to prevent spoilage, but strict regulations are in place regarding its use due to its toxic and allergenic effects. To reduce its usage researchers have been searching for alternative techniques. One alternative is biocontrol, which can be used either independently or in a complementary way to chemical control (SO2). The present study analyzed 122 native non-Saccharomyces yeasts for their biocontrol activity and their ability to be employed under fermentation conditions, as well as certain enological traits. After the native non-Saccharomyces yeasts were assayed for their biocontrol activity, 10 biocontroller yeasts were selected and assayed for their ability to prevail in the fermentation medium, as well as with respect to their corresponding positive/negative contribution to the wine. Two yeasts that satisfy these characteristics were Wickerhamomyces anomalus BWa156 and Metschnikowia pulcherrima BMp29, which were selected for further research in application to mixed fermentations.
Highlights
Wine is the product of complex microbial interactions that start on the grape surface and continue throughout the fermentation [1]
To be used as co-inocula together with Saccharomyces cerevisiae in wine fermentations, biocontroller yeasts must possess a good specific growth rate and a short lag phase during anaerobiosis to predominate in the medium [18]
Several authors have reported that a rational selection of non-Saccharomyces yeasts as S. cerevisiae co-inoculum improves the quality of wines [21,23,38]
Summary
Wine is the product of complex microbial interactions that start on the grape surface and continue throughout the fermentation [1]. One of the major spoilage yeasts is Brettanomyces bruxellensis [2] Wines contaminated with this yeast are characterized by the presence of off-flavors [3]. Other spoilage yeasts frequently described in the food industry belong to the Zygosaccharomyces genus. They produce gas in food and beverages [4], and they are difficult to control chemically [5]. Spoilage resulting from this yeast is widespread and causes considerable economic losses in the food industry [6,7]
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