Yeasts Inoculation Effect on Bacterial Development in Carbonic Maceration Wines Elaboration

Abstract

Carbonic maceration (CM) vinification is a very traditional method that allows saving energy without great equipment investment, obtaining high-quality wines. However, due to its particularities, CM winemaking implies a higher risk of microbial alteration. This work studies the evolution of bacterial population along carbonic maceration wines elaboration with and without yeast inoculation. In the same way, two strategies of yeast inoculation were studied: “pied de cuve” and Active Dry Yeasts (ADY) seed. For this purpose, three conditions were assayed: spontaneous fermentation (without inoculation), “pied de cuve” technology, and ADY inoculation. For each condition, two winemaking methods were compared: carbonic maceration and the standard method of destemming and crushing (DC). The bacterial evolution (lactic acid and acetic acid bacteria) was followed in different fermentation stages. Finally, the wines obtained were analysed (pH and volatile acidity). In the non-inoculated wines produced by CM, high development of the bacterial population was observed (counts of acetic acid bacteria around 4.3 log cfu/mL), and finished wines presented high values of volatile acidity (>1.5 g/L), which did not occur in the inoculated vinifications (counts of acetic acid bacteria around 1.5 log cfu/mL and 0.5 g/l of volatile acidity). Thus, the control of yeast population, as a “pied de cuve” as ADY seed, seems to be an effective tool to avoid bacterial alterations in CM vinifications.

Keywords

• wine
• carbonic maceration
• yeast inoculation
• lactic bacteria
• acetic bacteria