Revolutionizing Wine Stabilization: The rise of schizosaccharomyces japonicus as a bentonite alternative

The pursuit of excellence in winemaking has led to the innovative use of a bioadjuvant based on inactivated Schizosaccharomyces japonicus, a groundbreaking development from the researchers at the University of Florence. This promising alternative has the potential to overcome the challenges posed by traditional bentonite use in protein stabilization of wines.

Clarity and stabilization are quintessential processes in modern winemaking, crucial for ensuring both the quality and longevity of the final product. Protein stabilization, in particular, is a critical step in the production of white and rosé wines. Proteins can cause haziness and precipitation, which negatively impact the wine's appearance and stability. Historically, the go-to method has been treatment with bentonite clay. While effective, this method comes with significant drawbacks, including the loss of valuable aromatic components and wine volume.

The winemaking industry has been actively seeking alternatives that are not only effective but also preserve the sensory profile and integrity of wine. Yeast mannoproteins have been considered an option; however, their effectiveness, especially those derived from commercial strains of Saccharomyces, has been limited.

In this context, inactivated yeast derivatives (IDYs) have attracted attention for their antioxidant properties and their positive impact on wine processing and sensory characteristics. However, the available IDYs, primarily derived from Saccharomyces cerevisiae, have contributed minimally to protein stability. The research spearheaded by Dr. Paola Domizio at the University of Florence has focused on the Schizosaccharomyces japonicus strain, which has shown significant potential in preliminary studies to enhance the protein stability of wine.

The current study evaluated the effect of thermally inactivated Schizosaccharomyces japonicus (SchIDY) on white and rosé wines. The findings have been encouraging, demonstrating notable improvements not only in protein stability but also in the tartaric stability of the treated wines. These results suggest that SchIDY could be a viable solution to address the issues associated with bentonite, improving wine clarification without compromising quality.

The incorporation of SchIDY in winemaking could revolutionize the stabilization process, offering viticulturists a means to preserve the integrity and aromatic expression of wine. Further research is needed to fully understand the mechanism by which SchIDY enhances wine stability, but the results to date are promising and could shift the paradigm of protein stabilization in winemaking.

As the industry continues to seek methods that respect and enhance the characteristics of wine, it moves toward more sustainable and efficient practices. The proposition by Dr. Domizio and her team marks a significant advancement in this direction, setting a milestone in oenological science and offering a new perspective on wine treatment and refinement.