Pen Academic Publishing
Journals • Publish with us • Publishing partnership • About Us • Türkçe
Research article | Open Access
International Journal of Innovative Approaches in Agricultural Research 2025, Vol 9(4) 289-300

Application of Bioprotection in Winemaking: Reducing Sulfite Use with non-Saccharomyces Yeasts

Mamica Ruci • Renata Kongoli • Massimo Iorizzo • Bruno Testa • Julian Karaulli • Fatbardha Lamce • Rozarta Nezaj • Onejda Kycyk
Cite this article
Article Type
Research article
Publication Date
December 17, 2025
Pages
289-300
DOI
10.29329/ijiaar.2025.1375.2

Abstract

In the traditional winemaking practices, the sulfur dioxide (SO2) has been used for its antimicrobial and antioxidant properties. However, in recent decades, increasing consumer demand for healthier, low-intervention, and additive-free wines has promoted researchers and producers to explore natural alternatives. Among these, non-Saccharomyces yeasts have been proposed as a sustainable substitute of SO2, addressing both: health and consumer concerns. This method consists of the early inoculation of must or grapes with selected yeast strains, such as Metschnikowia pulcherrima, which produces antimicrobial metabolites to protect the wine and enrich wine aromatic complexity. This study aimed to evaluate the effectiveness of a selected M. pulcherrima strain as a bio protection agent in wine production. Controlled fermentations were conducted in triplicate, comparing conventional sulfiting with bio protected must. The kinetic and microbial populations were monitored during the fermentation process, and the respective wines were analyzed for key quality parameters. The results demonstrated that M. pulcherrima effectively limited undesirable microflora and improved fermentation kinetic without compromising wine quality. These findings support the potential of Bioprotectionas a promising strategy for reducing SO2 in winemaking. This approach, previously unexplored in the Albanian wine industry, offers a pathway for producing organic, natural and sustainable wines, using native cultivars, while contributing to preservation of local biodiversity.

Keywords: Bioprotection non-Saccharomyces Yeasts Sulfite Reduction Natural Wine Biodiversity
Cite this article
Ruci, M., Kongoli, R., Iorizzo, M., Testa, B., Karaulli, J., Lamce, F., Nezaj, R., & Kycyk, O. (2025). Application of Bioprotection in Winemaking: Reducing Sulfite Use <em>with non-Saccharomyces</em> Yeasts. International Journal of Innovative Approaches in Agricultural Research, 9(4), 289-300. https://doi.org/10.29329/ijiaar.2025.1375.2

  • Agarbati, A., Canonico, L., Ciani, M., & Comitini, F. (2023). Metschnikowia pulcherrima in cold clarification: Biocontrol activity and aroma enhancement in Verdicchio wine. Fermentation, 9(3), 302. https://doi.org/10.3390/fermentation9030302 [Google Scholar] [Crossref] 
  • Agarbati, A., Canonico, L., Pecci, T., Romanazzi, G., Ciani, M., & Comitini, F. (2022). Biocontrol of non-Saccharomyces yeasts in vineyard against the gray mold disease agent Botrytis cinerea. Microorganisms, 10(2), 200. https://doi.org/10.3390/microorganisms10020200 [Google Scholar] [Crossref] 
  • Alexandre, H., Puyo, M., & Tourdot-Maréchal, R. (2023). Bio-protection in winemaking. In A. Morata, I. Loira, C. González, & C. Escott (Eds.), New advances in Saccharomyces. IntechOpen. https://doi.org/10.5772/intechopen.1003168 [Google Scholar] [Crossref] 
  • Aplin, J. J., & Edwards, C. G. (2021). Impacts of non-Saccharomyces species and aeration on sequential inoculation with Saccharomyces cerevisiae to produce lower alcohol Merlot wines from Washington State. Journal of the Science of Food and Agriculture, 101(4), 1715–1719. https://doi.org/10.1002/jsfa.10769 [Google Scholar] [Crossref] 
  • Aragno, J., Fernandez-Valle, P., Thiriet, A., et al. (2024). Two-stage screening of Metschnikowia spp. bioprotective properties: From grape juice to fermented must by Saccharomyces cerevisiae. Microorganisms, 12(8), 1659. https://doi.org/10.3390/microorganisms12081659 [Google Scholar] [Crossref] 
  • Binati, R. L., Maule, M., Luzzini, G., et al. (2023). From bioprotective effects to diversification of wine aroma: Expanding the knowledge on Metschnikowia pulcherrima oenological potential. Food Research International, 174, 113550. https://doi.org/10.1016/j.foodres.2023.113550 [Google Scholar] [Crossref] 
  • Bustamante, M., Giménez, P., Just-Borràs, A., et al. (2024). Inoculation with a selected strain of Metschnikowia pulcherrima as a bioprotective alternative to sulphites for preventing browning of white grape must. OENO One, 58(1). https://doi.org/10.20870/oeno-one.2024.58.1.7830 [Google Scholar] [Crossref] 
  • Canonico, L., Agarbati, A., Galli, E., Comitini, F., & Ciani, M. (2023). Metschnikowia pulcherrima as biocontrol agent and wine aroma enhancer in combination with a native Saccharomyces cerevisiae. LWT, 181, 114758. https://doi.org/10.1016/j.lwt.2023.114758 [Google Scholar] [Crossref] 
  • Canonico, L., Solomon, M., Comitini, F., Ciani, M., & Varela, C. (2019). Volatile profile of reduced alcohol wines fermented with selected non-Saccharomyces yeasts under different aeration conditions. Food Microbiology, 84, 103247. https://doi.org/10.1016/j.fm.2019.103247 [Google Scholar] [Crossref] 
  • Comitini, F., Gobbi, M., Domizio, P., et al. (2011). Selected non-Saccharomyces wine yeasts in controlled multistarter fermentations with Saccharomyces cerevisiae. Food Microbiology, 28(5), 873–882. https://doi.org/10.1016/j.fm.2010.12.001 [Google Scholar] [Crossref] 
  • Coppola, F., Testa, B., Cozzolino, R., et al. (2025). Effects of inoculation timing and mixed fermentation with Metschnikowia pulcherrima and Saccharomyces cerevisiae on the aroma and sensory properties of Falanghina wine. European Food Research and Technology, 251(7), 1699–1717. https://doi.org/10.1007/s00217-025-04730-0 [Google Scholar] [Crossref] 
  • Denat, M., Pérez, D., Heras, J. M., Querol, A., & Ferreira, V. (2021). The effects of Saccharomyces cerevisiae strains carrying alcoholic fermentation on the fermentative and varietal aroma profiles of young and aged Tempranillo wines. Food Chemistry: X, 9, 100116. https://doi.org/10.1016/j.fochx.2021.100116 [Google Scholar] [Crossref] 
  • Hranilovic, A., Gambetta, J. M., Jeffery, D. W., Grbin, P. R., & Jiranek, V. (2020). Lower-alcohol wines produced by Metschnikowia pulcherrima and Saccharomyces cerevisiae co-fermentations: The effect of sequential inoculation timing. International Journal of Food Microbiology, 329, 108651. https://doi.org/10.1016/j.ijfoodmicro.2020.108651 [Google Scholar] [Crossref] 
  • Ivit, N. N., Longo, R., & Kemp, B. (2020). The effect of non-Saccharomyces and Saccharomyces non-cerevisiae yeasts on ethanol and glycerol levels in wine. Fermentation, 6(3), 77. https://doi.org/10.3390/fermentation6030077 [Google Scholar] [Crossref] 
  • Kuchen, B., Vazquez, F., Maturano, Y. P., Scaglia, G. J. E., Pera, L. M., & Vallejo, M. D. (2021). Toward application of biocontrol to inhibit wine spoilage yeasts: The use of statistical designs for screening and optimization. OENO One, 55(2), 75–96. https://doi.org/10.20870/oeno-one.2021.55.2.4510 [Google Scholar] [Crossref] 
  • Martín, M., Prendes, L., Morata, V., & Merín, M. (2024). Biocontrol and enzymatic activity of non-Saccharomyces wine yeasts: Improvements in winemaking. Fermentation, 10(4), 218. https://doi.org/10.3390/fermentation10040218 [Google Scholar] [Crossref] 
  • Mateo, J., & Maicas, S. (2016). Application of non-Saccharomyces yeasts to wine-making process. Fermentation, 2(3), 14. https://doi.org/10.3390/fermentation2030014 [Google Scholar] [Crossref] 
  • Oro, L., Ciani, M., & Comitini, F. (2014). Antimicrobial activity of Metschnikowia pulcherrima on wine yeasts. Journal of Applied Microbiology, 116(5), 1209–1217. https://doi.org/10.1111/jam.12446 [Google Scholar] [Crossref] 
  • Padilla, B., Zulian, L., Ferreres, À., et al. (2017). Sequential inoculation of native non-Saccharomyces and Saccharomyces cerevisiae strains for wine making. Frontiers in Microbiology, 8, 1293. https://doi.org/10.3389/fmicb.2017.01293 [Google Scholar] [Crossref] 
  • Pallmann, C. L., Brown, J. A., Olineka, T. L., Cocolin, L., Mills, D. A., & Bisson, L. F. (2001). Use of WL medium to profile native flora fermentations. American Journal of Enology and Viticulture, 52(3), 198–203. https://doi.org/10.5344/ajev.2001.52.3.198 [Google Scholar] [Crossref] 
  • Puyo, M., Mas, P., Roullier-Gall, C., et al. (2023a). Bio-protection efficiency of Metschnikowia strains in synthetic must: Comparative study and metabolomic investigation of the mechanisms involved. Foods, 12(21), 3927. https://doi.org/10.3390/foods12213927 [Google Scholar] [Crossref] 
  • Puyo, M., Simonin, S., Bach, B., Klein, G., Alexandre, H., & Tourdot-Maréchal, R. (2023b). Bio-protection in oenology by Metschnikowia pulcherrima: From field results to scientific inquiry. Frontiers in Microbiology, 14, 1252973. https://doi.org/10.3389/fmicb.2023.1252973 [Google Scholar] [Crossref] 
  • Simonin, S., Roullier-Gall, C., Ballester, J., et al. (2020). Bio-protection as an alternative to sulphites: Impact on chemical and microbial characteristics of red wines. Frontiers in Microbiology, 11, 1308. https://doi.org/10.3389/fmicb.2020.01308 [Google Scholar] [Crossref] 
  • Testa, B., Coppola, F., Iorizzo, M., Di Renzo, M., Coppola, R., & Succi, M. (2024). Preliminary characterization of Metschnikowia pulcherrima to be used as a starter culture in red winemaking. Preprint. https://doi.org/10.20944/preprints202408.0517.v1 [Google Scholar] [Crossref] 
  • Torres-Díaz, L. L., Sáenz De Urturi, I., Iribarren, M., et al. (2025). Evaluation of the potential of Metschnikowia pulcherrima to reduce SO₂ in winemaking: Impact on wine phenolic compounds and their bottle evolution. European Food Research and Technology, 251(5), 705–718. https://doi.org/10.1007/s00217-025-04660-x [Google Scholar] [Crossref] 
  • Vejarano, R., & Gil-Calderón, A. (2021). Commercially available non-Saccharomyces yeasts for winemaking: Current market, advantages over Saccharomyces, biocompatibility, and safety. Fermentation, 7(3), 171. https://doi.org/10.3390/fermentation7030171 [Google Scholar] [Crossref] 
  • Windholtz, S., Nioi, C., Coulon, J., & Masneuf-Pomarede, I. (2023). Bio-protection by non-Saccharomyces yeasts in oenology: Evaluation of O₂ consumption and impact on acetic acid bacteria. International Journal of Food Microbiology, 405, 110338. https://doi.org/10.1016/j.ijfoodmicro.2023.110338 [Google Scholar] [Crossref] 
  • Windholtz, S., Redon, P., Lacampagne, S., et al. (2021). Non-Saccharomyces yeasts as bio-protection in the composition of red wine and in the reduction of sulfur dioxide. LWT, 149, 111781. https://doi.org/10.1016/j.lwt.2021.111781 [Google Scholar] [Crossref] 
  • Yao, M., Wang, F., & Arpentin, G. (2023). Bio-protection as a tool to produce natural wine: Impact on physicochemical and sensory analysis. BIO Web of Conferences, 56, 02019. https://doi.org/10.1051/bioconf/20235602019 [Google Scholar] [Crossref]