Evaluation of the application of <i>Wickerhamomyces anomalus</i> supernatant for the control of relevant spoilage yeasts in wines

SO2 is traditionally used to limit or nullify the proliferation of spoilage yeasts in must/wine, but its use has become controversial due negative effects on human health. An alternative strategy for control biocontrol yeasts. Wickerhamomyces anomalus an outstanding biocontroller yeast that been examined by our group and a good agent against Brettanomyces bruxellensis Zygosaccharomyces rouxii. The challenge regarding application results microbial studies lies exploring technologically simple economical ways make activity. introduction foreign microbiota adds complexity fermentation medium can cause technological difficulties have oenological consequences inherent implementation mixed cultures. Therefore, objective this study was characterise concentrated culture supernatant W. evaluate action liquid two main wine BWa156 demonstrated inhibitory killer protein characteristics. production independent presence absence yeast. Supernatant be produced faster under aerobic conditions than traditional (i.e., with around 24 h), thus increasing potential development. treatment effective populations rouxii bruxellensis, which are considered problematic industry. relevant additional stress factor population, together other factors such as ethanol, competition nutrients, oxygen pH, contributes elimination polluting population. This technology would allow future application, through bioreactor parallel subsequent inoculation must/wine.