Influence of different Lachancea thermotolerans strains in the wine profile in the era of climate challenge

Abstract The study performed sequential fermentations of red grape juice using several strains of Lachancea thermotolerans and one strain of Saccharomyces cerevisiae. Due to the new conditions imposed by climate change, wine acidity must be affected as well as the volatile profile. Non-Saccharomyces...

Full description

Saved in:
Bibliographic Details
Published in:FEMS yeast research 2023-01, Vol.23
Main Authors: Vicente, Javier, Kelanne, Niina, Rodrigo-Burgos, Lydia, Navascués, Eva, Calderón, Fernando, Santos, Antonio, Marquina, Domingo, Yang, Baoru, Benito, Santiago
Format: Article
Language:English
Subjects:
Acidity
Climate change
Fermentation
Fruit juices
Lachancea thermotolerans
Malic acid
Saccharomyces cerevisiae
Saccharomycetales
Statistical analysis
Vitis
Wine
Wine - analysis
Yeast
Citations: Items that this one cites
Items that cite this one
Online Access:Request full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Abstract The study performed sequential fermentations of red grape juice using several strains of Lachancea thermotolerans and one strain of Saccharomyces cerevisiae. Due to the new conditions imposed by climate change, wine acidity must be affected as well as the volatile profile. Non-Saccharomyces yeasts such as L. thermotolerans are real alternatives to soften the impact of climate change in winemaking. The L. thermotolerans strains included three commercially available strains and two wine-related natural isolates. L. thermotolerans showed significant statistical differences in basic chemical parameters such as lactic acid, malic acid, or ethanol concentrations as well as in the volatile profile. S. cerevisiae clearly produced some volatile compounds in higher amounts than the studied L. thermotolerans strains while others showed the opposite effect. Sequential fermentations involving any of the studied strains of L. thermotolerans with S. cerevisiae showed an increased volatile profile compared to the S. ceresisiae single fermentation, highlighting the synergic effect between the studied species. Lachancea thermotolerans as an effective tool for pH management in winemaking under the influence of climate change.
ISSN:1567-1364
1567-1356
1567-1364
DOI:10.1093/femsyr/foac062