terclim by ICS banner
IVES 9 IVES Conference Series 9 International Congress on Grapevine and Wine Sciences 9 2ICGWS-2023 9 The combined use of Lachancea thermotolerans and lactic bacteria in wine technology

The combined use of Lachancea thermotolerans and lactic bacteria in wine technology

Abstract

The production of most red wines that are sold involves an alcoholic fermentation carried out by yeasts of the Saccharomyces genus, and a subsequent fermentation carried out by lactic bacteria of the Oenococus oeni species after the first one is fully completed. However, the traditional process can face complications, which can be more likely in grape juices with high levels of sugar and pH. Because of climate change, these situations are more frequent in the wine industry. The main hazards in those scenarios are halts or delays in the alcoholic fermentation or the growth of unwanted bacteria while the alcoholic fermentation is not done yet and the wine still has residual sugars. The study suggests a new alternative that provides a solution or lowers the risk of those scenarios while raising acidity, which is another serious issue of warm wine regions. The alternative involves the combined use of Lachancea thermotolerans to lower the pH of musts that have a deficiency of acidity, Lactiplantibacillus plantarum to attain malic acid stability during the initial stages of alcoholic fermentation, and Saccharomyces bayanus to finish the alcoholic fermentation in challenging wines of high potential alcohol degree of over 15% (v/v). The new biotechnology suggested produced wines with higher final levels in lactic acid, glycerol, color intensity, ethyl lactate and 2-phenyl ethyl acetate than the traditional methodology where Saccharomyces genus performs alcoholic fermentation and then Oenococus oeniperforms malolactic fermentation. Moreover, the new alternative produced wines with lower levels in ethanol, pH, acetic acid, ethyl acetate, diacetyl and 1-propanol than the classic method.

References:

1)  Urbina A. et al. (2020) The Combined Use of Lachancea thermotolerans and Lactiplantibacillus plantarum (former Lactobacillus plantarum) in Wine Technology. Foods., 10(6): 1356-1365, DOI 10.3390/foods10061356
2)  Vicente J. et al. (2022) Biological management of acidity in wine industry: A review. Int. J. Food. Microbiol., 375: 109726, DOI 10.1016/j.ijfoodmicro.2022.109726

DOI:

Publication date: October 3, 2023

Issue: ICGWS 2023

Type: Article

Authors

Santiago Benito1*, Javier Vicente2, Wendu Tesfaye1, Eva Navascués1,3, Fernando Calderón1, Antonio Santos2, Domingo Marquina2       

1 Department of Chemistry and Food Technology, Polytechnic University of Madrid, 28040 Madrid, Spain
2 Department of Genetics, Physiology and Microbiology, Unit of Microbiology, Complutense University of Madrid, 28040 Madrid, Spain
3 Pago de Carraovejas, S.L.U., 47300 Penafiel, Valladolid, Spain

Contact the author*

Keywords

Lachancea thermotolerans, Lactiplantibacillus plantarum, Saccharomyces, Oenococus oeni, malic acid, lactic acid

Tags

2ICGWS | ICGWS | ICGWS 2023 | IVES Conference Series

Citation

Related articles…

Study of Spanish wine sensory analysis data over a 3-year period

This study presents an investigation based on sensory analysis data of Spanish wines with geographical indications collected over a three-year period. Sensory analysis plays a crucial role in assessing the quality, characteristics, and perception of wines. The trained tasting panel at Dolmar Laboratory, accredited for objective sensory evaluation of wines since 2016, has been tasting over 5000 wines. However, it is since 2021, when a computer application for tastings was developed, that the digitalization of data allows for detailed statistical analysis of the results.

Read More

Use of UHPH to improve the implantation of non-Saccharomyces yeasts

Ultra High-Pressure Homogenization (UHPH) is a high-pressure pumping at 300 MPa (>200 MPa) with a subsequent depressurization against a highly resistant valve made of tungsten carbide covered by ceramic materials or carbon nanoparticles. The intense impact and shear efforts produce the nano-fragmentation of colloidal biopolymers including the elimination of microorganism (pasteurization or sterilization depending on in-valve temperature) and the inactivation of enzymes.

Read More

Effect of different plant fibers on the elimination of undesirable compounds in red wine. Correlation with its polysaccharide composition

The presence of undesirable compounds in wines, such as OTA, biogenic amines and pesticides residues, affects wine quality and can cause health problems for the consumer. The main tool that a winemaker has to reduce their content in the wine is fining. However, some of the fining agents commonly used in the winery can cause allergies or even increase the protein content in the wine, increasing the turbidity. To avoid these problems, the use of plant fibers may be an alternative, such as those from grape pomace[1] or other plant origins.

Read More

Climate change and viticulture in Nordic Countries and the Helsinki area

The first vineyards in Northern Europe were in Denmark in the 15th century, in the southern parts of Sweden and Finland in the 18th century at 55–60 degrees latitude. The grapes grown there have not been made into wine, but the grapes have been eaten at festive tables. The resurgence of viticulture has started with global warming, and currently the total area of viticulture in the Nordic countries, including Norway, is estimated to be 400–500 hectares, most of which is in Denmark. Southern Finland, like all southern parts of Northern Europe, belongs to the cool-cold winegrowing area.

Read More

Effect of irrigation in cover cropping vineyards

Cover cropping in vineyard is a sustainable and alternative soil management system to conventional tillage that is gaining more and more importance among winegrowers and is being promoted, among other organizations, by the European Union through the eco-schemes of the Common Agricultural Policy.
However, the use of cover crops in Mediterranean viticultural environments is conditioned, to a large extent, by the availability of irrigation water which, in a context of global warming like the one we are experiencing, must be adjusted to savings strategies, supplying to the vine only what it needs in each moment.

Read More