Bioprospecting of a <i>Metschnikowia pulcherrima</i> Indigenous Strain for Chasselas Winemaking in 2022 Vintage
Federico Sizzano,
Marie Blackford,
Hélène Berthoud,
Laurent Amiet,
Sébastien Bailly,
Frédéric Vuichard,
Christine Monnard,
Stefan Bieri,
Jean-Laurent Spring,
Yannick Barth,
Corentin Descombes,
François Lefort,
Marilyn Cléroux,
Scott Simonin,
Charles Chappuis,
Gilles Bourdin,
Benoît Bach
Affiliations
Federico Sizzano
Oenology Research Group, Department of Plant Production Systems, Agroscope, 1260 Nyon, Switzerland
Marie Blackford
Oenology Research Group, Department of Plant Production Systems, Agroscope, 1260 Nyon, Switzerland
Hélène Berthoud
Ferments Research Group, Department of Development of Analytical Methods, Agroscope, 3003 Liebefeld, Switzerland
Laurent Amiet
Oenology Research Group, Department of Plant Production Systems, Agroscope, 1260 Nyon, Switzerland
Sébastien Bailly
Oenology Research Group, Department of Plant Production Systems, Agroscope, 1260 Nyon, Switzerland
Frédéric Vuichard
Wine Quality Group, Department of Development of Analytical Methods, Agroscope, 1260 Nyon, Switzerland
Christine Monnard
Wine Quality Group, Department of Development of Analytical Methods, Agroscope, 1260 Nyon, Switzerland
Stefan Bieri
Wine Quality Group, Department of Development of Analytical Methods, Agroscope, 1260 Nyon, Switzerland
Jean-Laurent Spring
Viticulture Research Group, Department of Plant Production Systems, Agroscope, 1009 Pully, Switzerland
Yannick Barth
Plants and Pathogens Research Group, Geneva School of Engineering, Architecture, and Landscape (HEPIA), HES-SO University of Applied Sciences and Arts Western Switzerland, 1202 Geneva, Switzerland
Corentin Descombes
Plants and Pathogens Research Group, Geneva School of Engineering, Architecture, and Landscape (HEPIA), HES-SO University of Applied Sciences and Arts Western Switzerland, 1202 Geneva, Switzerland
François Lefort
Plants and Pathogens Research Group, Geneva School of Engineering, Architecture, and Landscape (HEPIA), HES-SO University of Applied Sciences and Arts Western Switzerland, 1202 Geneva, Switzerland
Marilyn Cléroux
Viticulture and Oenology, HES-SO University of Applied Sciences and Arts Western Switzerland, 1260 Nyon, Switzerland
Scott Simonin
Viticulture and Oenology, HES-SO University of Applied Sciences and Arts Western Switzerland, 1260 Nyon, Switzerland
Charles Chappuis
Viticulture and Oenology, HES-SO University of Applied Sciences and Arts Western Switzerland, 1260 Nyon, Switzerland
Gilles Bourdin
Oenology Research Group, Department of Plant Production Systems, Agroscope, 1260 Nyon, Switzerland
Benoît Bach
Viticulture and Oenology, HES-SO University of Applied Sciences and Arts Western Switzerland, 1260 Nyon, Switzerland
Interest in Metschnikowia (M.) pulcherrima is growing in the world of winemaking. M. pulcherrima is used both to protect musts from microbial spoilage and to modulate the aromatic profile of wines. Here, we describe the isolation, characterization, and use of an autochthonous strain of M. pulcherrima in the vinification of Chasselas musts from the 2022 vintage. M. pulcherrima was used in co-fermentation with Saccharomyces cerevisiae at both laboratory and experimental cellar scales. Our results showed that M. pulcherrima does not ferment sugars but has high metabolic activity, as detected by flow cytometry. Furthermore, sensory analysis showed that M. pulcherrima contributed slightly to the aromatic profile when compared to the control vinifications. The overall results suggest that our bioprospecting strategy can guide the selection of microorganisms that can be effectively used in the winemaking process.
