biostudies-literatureSizzano FHES-SO University of Applied Sciences and Arts Western SwitzerlandHES-SO Genève4485https://www.ebi.ac.uk/biostudies/studies/S-EPMC10742927biostudies-literatureUnknown12(24)Interest in <i>Metschnikowia</i> (<i>M.</i>) <i>pulcherrima</i> is growing in the world of winemaking. <i>M. pulcherrima</i> is used both to protect musts from microbial spoilage and to modulate the aromatic profile of wines. Here, we describe the isolation, characterization, and use of an autochthonous strain of <i>M. pulcherrima</i> in the vinification of Chasselas musts from the 2022 vintage. <i>M. pulcherrima</i> was used in co-fermentation with <i>Saccharomyces cerevisiae</i> at both laboratory and experimental cellar scales. Our results showed that <i>M. pulcherrima</i> does not ferment sugars but has high metabolic activity, as detected by flow cytometry. Furthermore, sensory analysis showed that <i>M. pulcherrima</i> contributed slightly to the aromatic profile when compared to theFoods (Basel, Switzerland)Bioprospecting of a <i>Metschnikowia pulcherrima</i> Indigenous Strain for Chasselas Winemaking in 2022 Vintage.PMC10742927R&D Interdisciplinary Program 2021-2022107325107327Bach BBieri SLefort FBlackford MSizzano FBerthoud HVuichard FSpring JLCleroux MMonnard CSimonin SAmiet LChappuis CDescombes CBailly SBourdin GBarth YfalseBioprospecting of a <i>Metschnikowia pulcherrima</i> Indigenous Strain for Chasselas Winemaking in 2022 Vintage.Interest in <i>Metschnikowia</i> (<i>M.</i>) <i>pulcherrima</i> is growing in the world of winemaking. <i>M. pulcherrima</i> is used both to protect musts from microbial spoilage and to modulate the aromatic profile of wines. Here, we describe the isolation, characterization, and use of an autochthonous strain of <i>M. pulcherrima</i> in the vinification of Chasselas musts from the 2022 vintage. <i>M. pulcherrima</i> was used in co-fermentation with <i>Saccharomyces cerevisiae</i> at both laboratory and experimental cellar scales. Our results showed that <i>M. pulcherrima</i> does not ferment sugars but has high metabolic activity, as detected by flow cytometry. Furthermore, sensory analysis showed that <i>M. pulcherrima</i> contributed slightly to the aromatic profile when compared to the2023-01-01T00:00:00Z2023 Dec2026-04-08T13:49:20.412Z2025-02-19T01:45:14.695ZS-EPMC107429273813728910.3390/foods12244485