Population Dynamics and Yeast Diversity in Early Winemaking Stages without Sulfites Revealed by Three Complementary Approaches

Nowadays, the use of sulfur dioxide (SO2) during winemaking process is a controversial societal issue. In order to reduce its use, various alternatives are emerging, in particular bioprotection by adding yeasts, with different impacts on yeast microbiota early stages. this study, quantitative-PCR and metabarcoding high-throughput sequencing (HTS) were combined MALDI-TOF-MS monitor population dynamic diversity stages red without sulfites Torulaspora delbrueckii Metschnikowia pulcherrima addition. By using standard procedures for protein extraction laboratory-specific database wine identification at species level 95% isolates was successfully achieved MALDI-TOF-MS, thus confirming that it promising method identification. The approaches confirmed implantation niche occupation leading decrease fungal communities Hanseniaspora uvarum cultivable (MALDI-TOF MS). Yeast fungi impacted stage maceration and, lesser extent, SO2, resulting modification nature abundance operational taxonomic units (OTUs) diversity.