Emerging biotechnologies and non-thermal technologies for winemaking in a context of global warming

Frontiers in Microbiology

Microbiology

Piergiorgio Comuzzo¹  Sabrina Voce¹  Iris Loira²  Juan Manuel del Fresno²  Antonio Morata² 

[1] Dipartimento di Scienze Agroalimentari, Ambientali e Animali, Università degli Studi di Udine, Udine, Italy;enotecUPM, Universidad Politécnica de Madrid, Madrid, Spain;

关键词: Saccharomyces;    Lachancea thermotolerans;    Hanseniaspora;    Metschnikowia pulcherrima;    pH control;    alcohol reduction;    bioprotection;    SO alternatives;   

DOI  :  10.3389/fmicb.2023.1273940

 received in 2023-08-07, accepted in 2023-09-12,  发布年份 2023

来源: Frontiers

【 摘 要 】

In the current situation, wine areas are affected by several problems in a context of global warming: asymmetric maturities, pH increasing, high alcohol degree and flat wines with low freshness and poor aroma profile. The use of emerging biotechnologies allows to control or manage such problems. Emerging non-Saccharomyces as Lachancea thermotolerans are very useful for controlling pH by the formation of stable lactic acid from sugars with a slight concomitant alcohol reduction. Lower pH improves freshness increasing simultaneously microbiological stability. The use of Hanseniaspora spp. (specially H. vineae and H. opuntiae) or Metschnikowia pulcherrima promotes a better aroma complexity and improves wine sensory profile by the expression of a more complex metabolic pattern and the release of extracellular enzymes. Some of them are also compatible or synergic with the acidification by L. thermotolerans, and M. pulcherrima is an interesting biotool for reductive winemaking and bioprotection. The use of bioprotection is a powerful tool in this context, allowing oxidation control by oxygen depletion, the inhibition of some wild microorganisms, improving the implantation of some starters and limiting SO2. This can be complemented with the use of reductive yeast derivatives with high contents of reducing peptides and relevant compounds such as glutathione that also are interesting to reduce SO2. Finally, the use of emerging non-thermal technologies as Ultra High-Pressure Homogenization (UHPH) and Pulsed Light (PL) increases wine stability by microbial control and inactivation of oxidative enzymes, improving the implantation of emerging non-Saccharomyces and lowering SO2 additions.GRAPHICAL ABSTRACT

【 授权许可】

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Copyright © 2023 Comuzzo, del Fresno, Voce, Loira and Morata.