Non-Saccharomyces yeasts as bioprotection in the composition of red wine and in the reduction of sulfur dioxide

Non-Saccharomyces yeasts have been used for many years due to their technological potential, particularly as a “booster” of wine fruity aroma in mixed fermentations with Saccharomyces cerevisiae. Recently, new application has emerged, bioprotection, which consists colonizing the environment context sulfite reduction wines. The chemical and sensory impact non-Saccharomyces yeast according different modes fermentation without addition SO2 was evaluated through trial Merlot N. (Vitis vinifera L.). An effective niche occupation by highlighted during prefermentary stages Quantitative-PCR MALDI-TOF MS identification. Chemical analysis (GC-MS GC MS/MS) finish showed significant dose applications, bioprotection characterized linear esters sequential acetates higher alcohol contents. Moreover, separation species revealed. Finally, using panel trained, confirmed that use booster inoculation and, less extent, when bioprotection. This study shows first time on aromatic profile