THE USE OF BIOPROTECTIVE YEASTS TO REDUCE SULFITE CONSUMPTION IN WINEMAKING

Abstract

EU Regulation 2019/934 and consumer demand for "low-sulfite" wines necessitate alternative microbiological preservation strategies. Non-Saccharomyces yeasts— Metschnikowia pulcherrima and Torulaspora delbrueckii—suppress spoilage organisms through multi-pathway bioprotection (iron chelation, nutrient competition, oxygen depletion, cellcontact inhibition) without compromising fermentation or wine composition. This study presents the first Moldavian field trial validating bioprotective yeast efficacy. White wine must from Codru region (Glera and Fetească Regală cultivars) was inoculated with Zymaflore Égide TDMP and subsequently fermented with Saccharomyces cerevisiae. Analysis was performed by ISO 17025-accredited laboratory (LTPA). Results demonstrated 32–50% SO₂ reduction vs. traditional baseline. Volatile acidity (0.43–0.44 g/L) remained at 40% of EU threshold, confirming acetic acid bacteria suppression. Heavy metals and sodium levels remained significantly below regulatory limits, confirming market compliance. Bioprotective yeasts represent a validated, commercially proven alternative for Moldavian white wine production, aligning with global sustainability trends and enabling premium market positioning.