WAC 2022 banner
IVES 9 IVES Conference Series 9 WAC 9 WAC 2022 9 3 - WAC - Posters 9 FIRST APPLICATION OF LACHANCEA THERMOTOLERANS IN THE FERMENTATION OF “VINO SANTO” AS BIOLOGICHAL ACIDIFIER.

FIRST APPLICATION OF LACHANCEA THERMOTOLERANS IN THE FERMENTATION OF “VINO SANTO” AS BIOLOGICHAL ACIDIFIER.

Abstract

The exploitation of secondary metabolic pathways of non-Saccharomyces yeasts is a promising approach to protect traditional wines from the ongoing climate change, which can alter their peculiar features by modifying the chemical composition of grape musts. In this regard, an interesting example is the sequential inoculum of Lachancea thermotolerans and Saccharomyces. Cerevisiae. The aim of the sequential inoculum is to increase titratable acidity by lactic acid accumulation, to lower pH and to reduce the alcohol and acetic acid content in wine.

In this work, grapes of Italian’s variety Garganega were dried and crushed according to the traditional winemaking protocol to produce Vino Santo, a sweet wine produced from withered grapes in different wine appellations in Italy. The performances of a traditional inoculum of S. cerevisiae were compared to that of a sequential inoculum with a commercial strain of L. thermotolerans followed by S. cerevisiae when the 30% of the alcoholic fermentation was reached. Furthermore, different nitrogen supplementation protocols (with yeast autolysates and diammonium phosphate) were tested, considering that the lack of nutrients is one of the main criticism in the fermentation of must coming from dried grapes.

Results demonstrated that L. thermotolerans is capable to acidify wines in the fermentation of must at high osmotic pressure (~400 g/L of reducing sugars), in particular during the first stages of winemaking, thus contributing to the microbial control. The sensory evaluation performed by a panel of eleven winemakers showed that L. thermotolerans balanced the mouthfeel of wines with a high sugar residue. The nature and timing of the nutritional supplementation also affected the pH and the sensory evaluation of wines. This winemaking practice is crucial to regulate yeast metabolism, managing the competition among different species that modify the quality perception of wines.

DOI:

Publication date: June 27, 2022

Issue: WAC 2022

Type: Article

Authors

Raffaele Guzzon, Tomas Roman, Adelaide Gallo, Mario Malacarne

Fondazione Edmund Mach

Contact the author

Keywords

Lachancea thermotolerans – Non-Saccharomyces yeast – Vino Santo – Sweet wine – Biological acidification

Tags

IVES Conference Series | WAC 2022

Citation

Related articles…

Color stabilization properties of oenological tannins

The use of oenological tannins is authorized for many years by the OIV and advised for color stabilization. For this reason, winemakers look for a better understanding of tannins/anthocyanins interactions to produce deeply colored wines with great color stability during aging.

Read More

Evolution of the metabolic profile of grapes in a context of climate change

In the current context of global climate change, anticipating the evolution of the oenological potential of emblematic grape varieties of regions such as Burgundy and Champagne is a guarantee of the sustainability of a sector which has considerable economic weight. however, if various models of climate change cast doubt on the sustainability of these grape varieties in these regions, appellation decrees, as well as consumer expectations, do not allow or consider the use of alternative grape varieties. In addition, control/compensation methods such as irrigation are also not permitted.

Read More

Diversity in grape composition for sugars and acidity opens options to mitigate the effect of warming during ripening

The marked climate change impact on vine and grape development (phenology, sugar content, acidity …) is one of the manifestations of Genotype X Environment X Management interactions importance in viticulture. Some practices, such as irrigation, can mitigate the effect of water deficit on grape development, but warming is much more difficult to challenge. High temperatures tend to alter the acid balance of the fruit with a parallel increase in sugar concentration. In the long term, genetic improvement to select varieties better coping with temperature elevation appear as a good option to support sustainable viticulture. Nevertheless, the existing phenotypic diversity for grape quality components that are influenced by temperature is poorly understood, which jeopardizes breeding strategies.

Read More

Fungal communites diversity and functional roles of different types of Botrytis cinerea infected grape berries on different growing sites

Botrytis cinerea, an Ascomycota pathogen with a broad host range, infects over 1200 plant species. Grapes infected by this pathogen, which subsequently develop a noble rot, remain in the vineyard for an extended period, thus being exposed to a diverse array of physical, chemical and biological factors, which give rise to a complex microbial community.

Read More

Grapevine drought tolerant ideotypes to adapt viticulture to climate change

Climate change is challenging the resilience of grapevine, one of the most important crops worldwide. Adapting viticulture to a hotter and drier future will require a multifaceted approach that must include new management strategies, increased irrigation efficiency, and the identification of more drought tolerant genotypes.

Read More