Articles
Evaluating the potential influence of biological control yeast-bacterial consortia on wine fermentation
Article number
1466_29
Pages
241 – 248
Language
English
Abstract
Biological control agents (BCAs) present a promising alternative to chemical fungicides for managing grapevine phytopathogens during berry ripening, offering advantages such as short preharvest interval and absence of residues in wine.
However, as live organisms are used and expected to colonise the berry surface, it is pertinent to ensure that they do not negatively affect wine fermentation and quality.
This study assessed the fermentation capability of yeast and bacterial species with antifungal activity against Botrytis cinerea. Two consortia each comprising a yeast and two bacteria were evaluated.
Their fermentation traits were compared to those of Saccharomyces cerevisiae monoculture in synthetic grape juice medium.
Furthermore, their influence on S. cerevisiae, Torulaspora delbrueckii and Lachancea thermotolerans in mixed cultures was assessed.
Chemical analysis of the wine was conducted by high performance liquid chromatography and gas chromatography coupled with flame ionisation detection.
Microbial dynamics were monitored by viable colony counts on different media.
The BCAs could not ferment to dryness, and only Hyphopichia pseudoburtonii persisted to the end of fermentation.
While the BCAs did not hamper fermentation, considerable differences in the chemical composition of the final wines was observed, suggesting that despite the poor fermentation capacity, the BCAs do influence the wine profiles.
However, as live organisms are used and expected to colonise the berry surface, it is pertinent to ensure that they do not negatively affect wine fermentation and quality.
This study assessed the fermentation capability of yeast and bacterial species with antifungal activity against Botrytis cinerea. Two consortia each comprising a yeast and two bacteria were evaluated.
Their fermentation traits were compared to those of Saccharomyces cerevisiae monoculture in synthetic grape juice medium.
Furthermore, their influence on S. cerevisiae, Torulaspora delbrueckii and Lachancea thermotolerans in mixed cultures was assessed.
Chemical analysis of the wine was conducted by high performance liquid chromatography and gas chromatography coupled with flame ionisation detection.
Microbial dynamics were monitored by viable colony counts on different media.
The BCAs could not ferment to dryness, and only Hyphopichia pseudoburtonii persisted to the end of fermentation.
While the BCAs did not hamper fermentation, considerable differences in the chemical composition of the final wines was observed, suggesting that despite the poor fermentation capacity, the BCAs do influence the wine profiles.
Publication
Authors
L.M. Njobe, N.P. Jolly, M.E. Setati
Keywords
Bacillus, Botrytis bunch rot, non-Saccharomyces yeasts, Hyphopichia, Wickerhamomyces, Pantoea
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