Bioprotective Non-Saccharomyces yeasts as an alternative to sulfur dioxide in winemaking

Abstract

Sulfur dioxide has served as the main antimicrobial and antioxidant agent in winemaking for more than two millennia. However, the increasing consumer demand for “low-sulfite” wines requires alternative strategies for the microbiological stabilization of wines. The use of yeasts with bioprotective activity presents an alternative for winemakers, with the aim of limiting the development of spoilage microorganisms and preserving the sensory quality of the products. Non-Saccharomyces yeasts (Metschnikowia pulcherrima and Torulaspora delbrueckii) suppress spoilage organisms through bioprotection, without compromising fermentation. Aim of the study: The objectives of the study were to quantify the results of reducing sulfite content in wines, present chemical and microbiological safety profiles, and demonstrate the practical applicability of bioprotective yeasts in Moldovan winemaking conditions.