Killer yeasts used as starter cultures to modulate the behavior of potential spoilage non-Saccharomyces yeasts during Malbec wine fermentation

• Published in: Food bioscience Vol. 57; p. 103424
• Main Authors: Fernández de Ullivarri, Miguel, Merín, María Gabriela, Raya, Raúl R., Morata de Ambrosini, Vilma I., Mendoza, Lucía M.
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.02.2024
• Subjects: Argentina wine; Biocontrol agent; Indigenous starters; Killer toxin; Spoilage yeast; Indigenous starters; Spoilage yeast; Biocontrol agent; Argentina wine; Killer toxin
• ISSN: 2212-4292; 2212-4306
• DOI: 10.1016/j.fbio.2023.103424

Yeast contamination is an important problem that affects wine production worldwide. In the present work, fermentative and biocontrol properties under winemaking conditions of the two killer strains, Saccharomyces cerevisiae Cf8 and Wickerhamomyces anomalus Cf20, were evaluated. S. cerevisiae Cf8 and its combination with W. anomalus Cf20 were able to effectively control the growth of Meyerozyma guilliermondii Cd6 at low SO2 concentrations during Malbec must fermentation. Although the killer strain Cf8 alone exerted lower inhibitory activity, it modulated the growth of the strain Cd6, which positively influenced on wine aroma and complexity without being detrimental to product quality. Malbec wine produced by mixed culture Cf8 and Cd6 was the preferred one by the judges in the sensory analysis. To our knowledge, this is the first study made on red wines produced with indigenous killer yeasts from the Northwest Region of Argentina, as well as the first report of the modulation of potential spoilage yeasts into positive starters using killer yeasts in wine production. These results suggest that killer yeasts could be utilized as starter cultures to produce regional wines using low concentrations of SO2. [Display omitted] •Killer yeast strains, Cf8 and Cf20, modulated the growth and metabolism of M. guilliermondii Cd6.•Malbec wines produced by Cf8+Cd6 and Cf8+Cf20+Cd6 were the most appreciated after sensorial analyses.•Killer yeasts could be used as starter cultures to elaborate regional wines.