WINETECH Technical Yearbook 2020

TABLE 1. Commercial strains of Metschnikowia pulcherrima and their role in grape and wine production. Product name Manufacturer Contribution to wine production

Saccharomyces yeasts to wine freshness: A review. Biomolecules 10, 34. Quirós, M., Rojas, V., Gonzalez, R. & Mo- rales, P. 2014. Selection of non- Saccharo- myce s yeast strains for reducing alcohol levels in wine by sugar respiration. Inter- national Journal of Food Microbiology 181, 85-91. Shekhawat, K., Bauer, F.F. & Setati, M.E. 2017. Impact of oxygenation on the perfor- mance of three non- Saccharomyces yeasts in co-fermentation with Saccharomyces cerevisiae. Applied Microbiology and Bio- technology 101, 2479-2491. Morales, P., Rojas, V., Quirós, M. & Gonzalez, R. 2015. The impact of oxygen on the final alcohol content of wine fermented by a mixed starter culture. Applied Microbiology and Biotechnology 99, 3993-4003. Du Plessis, H., Du Toit, M., Hoff, J.W., Hart, R.S., Ndimba, B.K. & Jolly, N.P. 2017. Characterisation of non- Saccharomyces yeasts using different methodologies and evaluation of their compatibility with malo- lactic fermentation. South African Journal of Enology and Viticulture 38, 46-63. Martín-García, A., Balmaseda, A., Bordons, A. & Reguant, C. 2020. Effect of the inoculation strategy of non- Saccharomyces yeasts on wine malolactic fermentation. OENO One 54, 1.

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Increases varietal aromas, such as terpenes and volatile thiols. Improves mouthfeel due to polysaccharide release and early autolysis. Increases ethyl esters, phenyl-acetate, isoamyl acetate and ter- penes. Controls indigenous microbiota on grape and in must. Reduces pre-fermentation sulphating. Blend of Torulaspora delbrueckii and Metschnikowia pulcherri- ma. Bioprotection – inhibits growth of indigenous microbiota. Increases dark fruit aromas and palate complexity of red wines.

Level 2 Flavia™/ Flavia ® MP346

Lallemand

https://www.lallemandwine.com/

Levulia ® Pulcherrima AEB

https://www.aeb-group.com/

Excellence ® B-Nature Lamothe-Abiet

https://www.lamothe-abiet.com/

Zymaflore Égide

Laffort

https://www.laffort.com

AWRI Obsession

Maurivin

https://www.abbiotek.com

Barbosa, C., Lage, P., Esteves, M., Chambel, L., Mendes-Faia, A. & Mendes-Ferreira, A. 2018. Molecular and phenotypic characterizat ion of Metschnikowia pulcherrima strains from Douro wine region. Fermentation 4, 8. Comi t ini , F. , Gobbi , M. , Domizio, P., Romani, C., Lencioni, L., Mannazzu, I. & Ciani, M. 2011. Selected non- Saccharomyces wine yeasts in con­ trol led mul t i starter fermentat ions with Saccharomyces cerevisiae. Food Microbiology 28, 873-882. Morata, A., Escott, C., Bañuelos, A., Loira, I., De Fresno, J.M., González, C. & Suárez- Lepe, J.A. 2020. Contribution of non-

Level 2 Flavia™ and Levulia ® Pulcherrima contribute positively to wine aroma, while Excellence ® B-Nature is mainly used for bioprotection activity and as an alternative to sulphur addition. REFERENCES Vicente, J., Ruiz, J., Belda, I., Benito- Vázquez, I., Marquina, D., Calderón, F., Santos, A. & Benito, S. 2020. The genus Met schnikowia in enology. Microorganisms 8, 1038. Morata, A., Loira, I., Escott, C., De Fresno, J.M., Bañuelos, A. & Suárez-Lepe, J.A. 2019. Applications of Metschnikowia pulcherrima in wine biotechnology. Fermentation 5, 63.

Lachance, M-A. 2016. Metschnikowia : Half tetrads, a regicide and the fountain of youth. Yeast 33, 563-574. Su, Y., Seguinot, P., Sanchez, I., Ortiz- Julien, A. , Heras, J.M. , Querol, A. , Camarasa, C. & Guillamón, J.M. 2020. Nitrogen sources preferences of non- Saccharomyces yeasts to sustain growth and fermentation under winemaking conditions. Food Microbiology 85, 103287. Roca-Mesa , H. , Sendra , S. , Mas , A., Beltran, G. & Torija, M-J. 2020. Nitro- gen preferences during alcoholic fermenta- tion of different non- Saccharomyces yeasts of oenological interest. Microorganisms 8, 157.

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