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Bioprospecting of a Metschnikowia pulcherrima indigenous strain for Chasselas winemaking in 2022 vintage.

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Sizzano F., Blackford M., Berthoud-dit-Gallon Marchand H., Amiet L., Bailly S., Vuichard F., Monnard C., Bieri S., Spring J.-L., Barth Y., Descombes C., Lefort F., Cléroux M., Simonin S., Chappuis C., Bourdin G., Bach B.

Bioprospecting of a Metschnikowia pulcherrima indigenous strain for Chasselas winemaking in 2022 vintage.

Foods, 12, (24), 2023, 1-17.

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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.

ISSN Print: 2304-8158
ISSN Online: 2304-8158
Digital Object Identifier (DOI): https://doi.org/10.3390/foods12244485
Publication-ID (Web Code): 55203 Sending by e-mail

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Responsable Microbiome du sol

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Bioprospecting of a Metschnikowia pulcherrima indigenous strain for Chasselas winemaking in 2022 vintage.

Responsable Microbiome des aliments fermentés

Responsable ANET-GB: Plateforme de bioinformatique