Evaluation of the potential of Metschnikowia pulcherrima to reduce SO2 in winemaking: impact on wine phenolic compounds and their bottle evolution

• DOI: 10.1007/s00217-025-04660-x
• Publication Date: 2025-01-31T12:37:53Z
• Authors: L. L. Torres-Díaz; I. Sáenz de Urturi; M. Iribarren; R. Murillo-Peña; S. Marín-San Román; M. González-Lázaro; E. P. Pérez-Álvarez; T. Garde-Cerdán
• Keywords: Winemaking; Oenology; Bottling line; Wine color; Lees; Wine fault; Flavonols

Abstract Due to its antimicrobial and antioxidant activities, the use of SO 2 has been great importance in enology. However, linked generation non-communicable diseases, delayed malolactic fermentation (MLF), leading wine discolouration. Adding non- Saccharomyces yeasts proposed as an alternative improve wines’ sensory nutritional characteristics. In this sense, work aimed Metschnikowia pulcherrima a colour enhancer, mainly analysing Tempranillo red wine’s phenolic composition. Four assays were conducted duplicate, comparing sequential fermentations with and/or yeast starter, using M. concentrations 10 50 g/hL. Analyses performed at end MLF, 6 9 months ageing bottles. Phenolic compounds wines, including anthocyanins non-anthocyanins, analysed by HPLC–DAD. A slight increase was observed most families co-fermentations mixed cultures after bottling, suggesting potential initiator enhance profile act stabilizing agent potentially replacing . Overall, results indicated that selection impact on quality, composition anthocyanins, flavonols flavanols. starters could be interest achieve iniquitous, stable better-coloured wines.