Metschnikowia pulcherrima in Cold Clarification: Biocontrol Activity and Aroma Enhancement in Verdicchio Wine

Non-Saccharomyces wine yeasts are not only proposed to improve the sensory profile of but also for several distinctive promising features. Among them, biocontrol action at different steps production chain could be a suitable strategy reduce use sulfur dioxide. In this work, activity selected strain Metschnikowia pulcherrima was evaluated as inoculum in cold clarification with aim SO2 and aromatic wine. Fermentation processes were carried out winery level two consecutive vintages using pied de cuve starter coming from indigenous Saccharomyces cerevisiae strains. M. revealed an effective bio-protectant during pre-fermentative stage even if timely appropriate years permitted control wild fermentation trials. general, main oenological characters did show differences compared un-inoculated trial, while pucherrima determined enhancement ethyl hexanoate, isobutanol, acetaldehyde, geraniol they considered amounts each year. Indeed, analytical profiles wines influenced by vintage variation population. Nonetheless, overall results indicated that led improvement