Goals:This study addresses the increasing demand for "natural" and certified organic wines, along with the need for improved worker safety. Winemakers continue to search for alternatives to SO 2 as an antioxidant and antimicrobial agent. This study compares the use of blended non-Saccharomyces cerevisiae yeasts-Torulaspora delbrueckii (Td) and Metschnikowia pulcherrima (Mp)as antimicrobial agents to a standard addition of SO 2 on Cabernet Sauvignon. This fruit possesses over 10 times the normal microbial flora typically found in California. In conjunction with this comparison study, a proof of concept prototype illustrates the use of a novel spray method for the application of these non-Saccharomyces yeasts onto a grape machine harvester for bioprotection.
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