Bioprotection strategies in winemaking

Area of Science:

• Food Microbiology
• Enology
• Biotechnology

Background:

• Growing consumer demand for preservative-free wines drives interest in natural alternatives.
• Chemical additives like sulphur dioxide in winemaking face scrutiny due to health concerns.
• Biological control is an established practice in the food industry for microbial management.

Purpose of the Study:

• To review the potential of wine yeasts and lactic acid bacteria as bioprotection agents in winemaking.
• To examine the mechanisms by which these microorganisms control spoilage.
• To assess their role in reducing or replacing chemical additives, particularly sulphur dioxide.

Main Methods:

• Literature review of scientific publications on microbial bioprotection in winemaking.
• Analysis of mechanisms employed by yeasts and lactic acid bacteria against spoilage microorganisms.
• Investigation of commercial applications and research on alternative microbes.

Main Results:

• Wine yeasts and lactic acid bacteria can inhibit or eliminate spoilage microbes during fermentation.
• These microorganisms offer a viable strategy for producing high-quality wines with minimal chemical intervention.
• Research is ongoing to develop commercial bioprotection agents for wine production.

Conclusions:

• Wine yeasts and lactic acid bacteria show significant promise as natural bioprotection agents.
• Their application can lead to reduced reliance on chemical preservatives like sulphur dioxide.
• Further development of these microbial agents is crucial for sustainable winemaking practices.