BIOProtection

HOW AND WHY?

• BIOProtection consists of adding a living organism to occupy an ecological niche and thus limit the predominance of potentially undesirable indigenous microorganisms.
• In practical winemaking terms, it means applying selected microorganisms to the grapes or must to limit the risk of wine spoilage.

PREREQUISITES

• Microorganisms selected from the grape and/or must microflora.
• Microorganisms with low fermentation activity at the inoculated dose able to colonise the medium.
• Selection of high-quality strains among oenological species.

TWO BIOPROTECTION SOLUTIONS FROM LAFFORT®

Characteristics of the two BIOProtection solutions from LAFFORT®:

IMPACTS OF SO₂ REDUCTION ON THE MICROBIAL POPULATION

Reducing SO₂ levels in must increases the microbiological pressure, resulting in larger indigenous populations compared to conventional sulphite additions. Depending on the oenological context, the effect can be variable, as shown below.

PREFERMENT project – Albertin et at., 2014.

Not all yeast species react in the same way to variations in SO₂ levels. Hanseniaspora uvarum, a detrimental yeast species known to produce volatile acidity, is particularly favored by lower SO₂ concetrations.

Using BIOProtection allows to reduce SO₂ doses without compromising wine quality
Strong microbiological pressure in the must without added SO₂ can limit the implantation of the inoculated S. cerevisiae strain. Consequently, the production of undesirable compounds (ethyl acetate and VA) and SO₂-binding compounds is comparatively higher than in the bioprotected modality without SO₂.

Impact of using Zymaflore™ Egide^TDMP (5 g/hL) during vinification with no sulphite added. Inoculation of an S. cerevisiae strain (20 g/hL) after a 48-hour cold soak at 12°C.

BIOPROTECTION & OXYGEN CONSUMPTION

ZYMAFLORE™ KHIO^MP
The LAFFORT® solution for the BIOProtection of grapes and musts at low temperatures.

Selected strain of Metschnikowia pulcherrima with a high capacity to consume dissolved oxygen in musts while limiting the development of potentially undesirable indigenous flora.
Suitable for particularly long pre-fermentation phases at low temperature:
• On white and rosé musts (stabulation).
• On grapes during cold soak.

The concentration of dissolved oxygen in musts varies with temperature, with lower temperatures resulting in higher O₂ solubility. ZYMAFLORE™ KHIO^MP is capable of proliferating at low temperatures, thus providing adequate antioxidant activity in such scenarios.

Strains of the species Metschnikowia pulcherrima consume more dissolved oxygen than other
non-Saccharomyces yeasts.

MORE BIOPROTECT project, 2021 – Windholtz, S., Masneuf-Pomarède, I., Nioi, C.

BIOPROTECTION & CONTROL OF THE MICROBIAL POPULATION

The present of nutrient-rich solids during long pre-fermentation phases of musts (i.e., stabulation) can encourage the growth of indigenous microflora and lead to spontaneous alcoholic fermentation. This can compromise the clarification process and the implantation of a selected S. cerevisiae strain, thereby negatively affecting wine quality.

ZYMAFLORE™ KHIO^MP limits the development of indigenous microflora.

The distribution of the different yeast populations in the must at the end of stabulation (counting on specific medium) is vastly impacted by ZYMAFLORE™ KHIO^MP.

Stabulation for 10 days at 4°C. At the start of stabulation inoculation with ZYMAFLORE™ KHIO^MP at 5 g/hL.
Control: Indigenous S. cerevisiae strains represent over 90% of the detected microflora at the end of stabulation.
BIOProtection: Colonisation of ZYMAFLORE™ KHIO^MP limits the development of indigenous S. cerevisiae yeasts and the risk of spontaneous fermentation during stabulation.