Enhancing wine fermentation through concurrent utilization of Lachancea thermotolerans and lactic acid bacteria (Oenococcus oeni and Lactiplantibacillus plantarum) or Schizosaccharomyces pombe

Most commercially available red wines undergo alcoholic fermentation by Saccharomyces yeasts, followed by a second fermentation with the lactic acid bacteria Oenococcus oeni once the initial process is complete. However, this traditional approach can encounter complications in specific scenarios. Th...

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Bibliographic Details
Published in:Food Chemistry: X 2024-12, Vol.24, p.102054, Article 102054
Main Authors: Vicente, Javier, Wang, Li, Brezina, Silvia, Fritsch, Stefanie, Navascués, Eva, Santos, Antonio, Calderón, Fernando, Tesfaye, Wendu, Marquina, Domingo, Rauhut, Doris, Benito, Santiago
Format: Article
Language:English
Subjects:
Lachancea thermotolerans
Lactic acid
Lactiplantibacillus plantarum
Lactobacillus plantarum
Malic acid
Oenococus oeni
Saccharomyces
Schizosaccharomyces pombe
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Summary:Most commercially available red wines undergo alcoholic fermentation by Saccharomyces yeasts, followed by a second fermentation with the lactic acid bacteria Oenococcus oeni once the initial process is complete. However, this traditional approach can encounter complications in specific scenarios. These situations pose risks such as stalled alcoholic fermentation or the growth of undesirable bacteria while the process remains incomplete, leaving residual sugars in the wine. To address these challenges and the issue of low acidity prevalent in warmer viticultural regions, several novel alternatives are available. The alternatives involve the combined use of Lachancea thermotolerans to increase the acidity of the musts, lactic acid bacteria (Oenococcus oeni and Lactiplantibacillus plantarum) to ensure malic acid stability during early alcoholic fermentation stages, and Saccharomyces cerevisiae to properly complete alcoholic fermentation. The study showed variations in the final chemical parameters of wines based on the microorganisms used. •Fermentations involving L. thermotoleans, Saccharomyces, Lactic bacteria and S.pombe.•Some biotechnologies involving the selected microorganisms are compared for the first time.•Specific chemical compounds are reported for the first time comparing those biotechnologies.•The proposed methodology comparing different biotechnologies is reproducible.•The proposed biotechnologies improve several wine quality chemical paramteres.
ISSN:2590-1575
2590-1575
DOI:10.1016/j.fochx.2024.102054