The use of bioprotective yeasts to reduce sulfite consumption in winemaking

Abstract

The reduction of sulfur dioxide (SO₂) in winemaking represents a critical challenge in modern oenology, driven by increasingly stringent European regulations (EU Regulation 2019/934) and growing consumer demand for "natural" wines with minimal chemical additives. However, the complete elimination of SO₂ remains microbiologically risky, as it is essential for controlling spoilage microorganisms and preventing oxidative degradation [1]. In this context, bioprotective non-Saccharomyces yeasts have emerged as an ecologically viable alternative to classical SO₂ treatment. This study investigates the application of bioprotective yeasts to white wine vinification in the Codru region (Republic of Moldova), aiming to evaluate their effectiveness in reducing SO₂ consumption while maintaining microbiological stability and sensory quality.