{"id":76763,"date":"2022-05-31T10:52:51","date_gmt":"2022-05-31T09:52:51","guid":{"rendered":"https:\/\/staging.agrovin.com\/biocontrol\/"},"modified":"2025-12-18T19:50:29","modified_gmt":"2025-12-18T17:50:29","slug":"biocontrol","status":"publish","type":"page","link":"https:\/\/agrovin.com\/en\/biocontrol\/","title":{"rendered":"Biocontrol"},"content":{"rendered":"\t\t
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\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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\n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tHome \/ <\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tHarvest and fermentation \/<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tBiocontrol<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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The grape prune contains a significant microbiological load of different species of yeasts, Saccharomyces<\/em> and non-Saccharomyces<\/em> bacteria and fungi, which can be of oenological interest or could also be the cause of deviations. In an unprotected situation, these indigenous micro-organisms establish themselves as the predominant species in the fermentation process. The lack of knowledge about the predominance of the species and their oenological characteristics makes it necessary to control them in order to prevent their development and thus improve the implantation of the yeasts we have chosen, which are more appropriate to the character of the wine.<\/p>

When it comes to the microbiological control of native populations from the vineyard, there are different strategies for effective action, with control derived from biological processes (Biocontrol) being the most in-demand strategy in recent times:<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Biocontrol<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\tIn the search for alternatives to SO2<\/sub>, microbiological control strategies of biological origin have been developed in recent years. These processes prevent the proliferation of undesirable microorganisms, based on the use of substances that are closer to the nature of the vineyard and which include no genetic modification in their development (non-GMO). These biocontrol strategies include those that seek to inhibit growth with the use of compounds such as chitosan (a polysaccharide of fungal origin) or the addition of yeasts and bacteria that quickly take over the biological niche, preventing and displacing other types of yeasts and bacteria of low oenological interest.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Application of SO2<\/sub><\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\tThis strategy is particularly effective against non-Saccharomyces<\/em>\u00a0and bacteria. Its application prior to fermentation will lead the yeasts to increase production of acetaldehyde. Its efficacy will be influenced by the pH of the must (molecular SO2<\/sub>). The search for more natural wines with lower total SO2<\/sub> values is leading to a search for alternatives.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tSEE ACTIMAX REGROWTH<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\tUse of naturally occurring antimicrobials<\/a>\n\t\t\t\t\t<\/div>\n\n\t\t\t\t\t

The application of compounds that reduce the microbial load of the musts will reduce the risk of deviations. It will be necessary to first assess the initial population to adjust the dose and expectations, but the use of chitosan will make it possible to focus on specific microorganisms due to its greater efficacy against non-Saccharomyces<\/em> yeasts and lactic acid bacteria, preventing them from implanting and giving rise to undesirable compounds such as acetaldehyde, urea, acetic acid, and other volatile compounds, as well as being the cause of nutritional depletion.<\/p><\/div><\/div><\/div><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\tBiological niche occupation<\/a>\n\t\t\t\t\t<\/div>\n\n\t\t\t\t\t

Competition at the microbiological level is a means of protection against the development of indigenous microorganisms that cause deviations. Non-Saccharomyces<\/em> yeasts adapt more easily to the must environment, managing to establish themselves and become predominant in the early stages of alcoholic fermentation. The selected lactic acid bacteria provide microbiological security once alcoholic fermentation is complete, displacing resistant yeasts such as Brettanomyces.<\/p><\/div><\/div><\/div><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Biocontrol actions<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Addition of chitosan<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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The application of chitosan in must reduces the load of contaminating micro-organisms. Its special affinity for non-Saccharomyces<\/em> yeasts and lactic acid bacteria facilitates the development of alcoholic fermentation by the LSA of the Viniferm range. Similarly, in harvests with high microbiological contamination, these populations can be reduced by reducing the consumption of nitrogenous resources and vitamins.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\tMore information<\/a>\n\t\t\t\t\t<\/div>\n\n\t\t\t\t\t

The in-line addition of liquid formats facilitates the work during harvest reception. In the case of formulations containing chitosan, such as Microstab pH<\/a>, they make it possible to<\/u> reduce the population of indigenous flora during the earliest stages, at the time when those populations are not very high and microbiological control is easier. Some of its applications include:<\/p>