Bioprotection by non-Saccharomyces yeasts in oenology: Evaluation of O consumption and impact on acetic acid bacteria.

Bioprotection by yeast addition is increasingly used in oenology as an alternative to sulfur dioxide (SO). Recent studies have also shown that it is likely to consume dissolved O. This ability could limit O for other microorganisms and the early oxidation of the grape must.

Yeast and Filamentous Fungi Microbial Communities in Organic Red Grape Juice: Effect of Vintage, Maturity Stage, SO, and Bioprotection.

Changes are currently being made to winemaking processes to reduce chemical inputs [particularly sulfur dioxide (SO)] and adapt to consumer demand. In this study, yeast growth and fungal diversity were investigated in merlot during the prefermentary stages of a winemaking process without addition of SO. Different factors were considered, in a two-year study: vintage, maturity level and bioprotection by the adding yeast as an alternative to SO.