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Bioprotection as a tool to free additives winemaking: Effect on sensorial, anthocyanic and aromatic profile of young red wines

Rubio-Bretón, Pilar, Gonzalo-Diago, Ana, Iribarren, Miquel, Garde-Cerdán, Teresa, Pérez-Álvarez, Eva P.
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2018 v.98 pp. 458-464
Lachancea thermotolerans, Lactobacillus plantarum, Saccharomyces cerevisiae, additives, anthocyanins, biotechnology, esters, fermentation, fruit compotes, lactic acid bacteria, odors, oxidation, pepper, preservatives, red wines, sulfur dioxide, titratable acidity, winemaking, yeasts
The traditional methodology to make red wine combines the use of Saccharomyces cerevisiae yeast and lactic acid bacteria together with sulphur dioxide (SO2), to ensure wine conservation, preventing oxidation and producing microbiological stable wines. The purpose was to study a recent red winemaking biotechnology, through the use of bioprotectors microorganisms (Lactobacillus plantarum and Lachancea thermotolerans), allowing both fermentations (alcoholic and malolactic) taking place at the same time and without the addition of preservatives as SO2. This new winemaking strategy has been reported to be efficient since it has the advantage to produce wines with no SO2, with higher titratable acidity and esters than control wines which followed a conventional fermentation technique. The anthocyanin composition was barely modified by the bioprotectors use and from the sensorial point of view wines were better evaluated, with more fruity, compote, pepper and lactic aromas and more fresh, acid, bitter and astringent than control wines.