Wine bioacidification: Fermenting Airén grape juices with Lachancea thermotolerans and Metschnikovia pulcherrima followed by sequential Saccharomyces cerevisiae inoculation

• Published in: International journal of food microbiology 2025-01, Vol.427, p.110977, Article 110977
• Main Authors: Izquierdo-Cañas, Pedro Miguel, del Fresno, Juan Manuel, Malfeito-Ferreira, Manuel, Mena-Morales, Adela, García-Romero, Esteban, Heras, José María, Loira, Iris, González, Carmen, Morata, Antonio
• Format: Article
• Language: English
• Subjects: Acidification; Aroma; Climate change; Consumer trends; Ethanol - metabolism; Fermentation; Fruit and Vegetable Juices - analysis; Fruit and Vegetable Juices - microbiology; Global warming; Hydrogen-Ion Concentration; Metschnikowia - metabolism; Non-Saccharomyces; Saccharomyces cerevisiae - metabolism; Saccharomycetales - metabolism; Sensory profile; Taste; Vitis - chemistry; Vitis - microbiology; Volatile Organic Compounds - analysis; Volatile Organic Compounds - metabolism; Wine; Wine - analysis; Wine - microbiology
• ISSN: 0168-1605; 1879-3460; 1879-3460
• DOI: 10.1016/j.ijfoodmicro.2024.110977

Biological acidification and bioprotection are interesting tools to overcome some problems of climate change and fit some consumer requirements for fresher wine styles. Juices of Airén (Vitis vinifera L.) were fermented by Lachancea thermotolerans (Lt) and Metschnikowia pulcherrima (Mp) starters and compared with Saccharomyces cerevisiae (Sc). Fermentations were monitored and wines were analysed for standard parameters and volatile fractions by SPE-GC–MS. Wines were evaluated by an experienced tasting panel. All ferments reached dryness with lower volatile acidity and lower ethanol than the control. All strains of Lt used for biological acidification reduced the pH values of wines (pH 3.25–3.56) more than chemical acidification with 1.5 g/L of tartaric acid (pH 3.64). Wines were characterised by different total acidity and volatile composition according to the yeasts used. Lt and Mp produced wines with higher perception of freshness and acidity than Sc control, probably elicited by the higher production of lactic acid complemented with higher contents of succinic acid (+0.2–0.6 g/L). Overall, the results showed that bioacidification is a practical alternative to chemical acidification to cope with either climate change or consumer demand for fresher wine styles. •Selected non-Saccharomyces starters have adequate fermentation performance in co-culture with S. cerevisiae.•Simultaneous co-inoculations of Lt and Mp produce a modulation of sensory profile.•Significant pH reduction and better physicochemical stability compared with chemical acidification with tartaric acid.•Bioacidification is an alternative to chemical acidification with tartaric acid and reduces the use of additives (TH2 & SO2).•The sensory perception of freshness is increased by bioacidification.