| Abstrakt: |
A recent study conducted by Agroscope in Nyon, Switzerland, explores the use of Metschnikowia pulcherrima in winemaking. The study found that M. pulcherrima can be used to protect musts from microbial spoilage and to modulate the aromatic profile of wines. The researchers isolated and characterized an indigenous strain of M. pulcherrima and used it in the vinification of Chasselas musts from the 2022 vintage. The results showed that M. pulcherrima does not ferment sugars but has high metabolic activity, and it contributes slightly to the aromatic profile of the wine. The study suggests that this bioprospecting strategy can guide the selection of microorganisms for winemaking. [Extracted from the article] |
