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

Author:

Vicente Javier1,Kelanne Niina2,Rodrigo-Burgos Lydia1,Navascués Eva34,Calderón Fernando3,Santos Antonio1,Marquina Domingo1,Yang Baoru2,Benito Santiago3ORCID

Affiliation:

1. Unit of Microbiology, Department of Genetics, Physiology and Microbiology, Biology Faculty, Complutense of Madrid , Jose Antonio Novais, 12, 28040 Madrid, Spain

2. Food Sciences, Department of Life Technologies, University of Turku , FI-20014 Turku, Finland

3. Department of Chemistry and Food Technology, Polytechnic University of Madrid , Ciudad Universitaria S/N, 28040 Madrid, Spain

4. Pago de Carraovejas, S.L.U., Camino de Carraovejas , s/n, 47300 Peñafiel, Spain

Abstract

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.

Funder

Ministry of Science and Innovation

Complutense University of Madrid

European Social Fund

Publisher

Oxford University Press (OUP)

Subject

Applied Microbiology and Biotechnology,General Medicine,Microbiology

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