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…

The use of plasma activated water in barrel disinfection: impact on oak wood composition

The use of barrels is a practice that improves the quality of wines. The porous structure of wood favors the accumulation of microorganisms that can deteriorate the quality of wines so that barrel cleaning and sanitizing treatments are essential. The burning of sulphur discs has been the most common practice in winemaking because ots biocide effect. Nevertheless, its effectiveness is still insufficient and it is harmful for human health.

Optimization of the acquisition of NIR spectrum in grape must and wine 

The characterization of chemical compounds related with quality of grape must and wine is relevant for the viticulture and enology fields. Analytical methods used for these analyses require expensive instrumentation as well as a long sample preparation processes and the use of chemical solvents. On the other hand, near-infrared (NIR) spectroscopy technique is a simple, fast and non-destructive method for the detection of chemical composition showing a fingerprint of the sample. It has been reported the potential of NIR spectroscopy to measure some enological parameters such as alcohol content, pH, organic acids, glycerol, reducing sugars and phenolic compounds.

Adsorption of tetraconazole by organic residues and vineyard organically-amended soils 

Spain is the country with the largest wine-producing area in the EU and its productivity is largely controlled applying fungicides. However, residues of these compounds can move and contaminate surface and groundwater. The objective of this work was to evaluate the capacity of bioadsorbents from different origin to adsorb and immobilize tetraconazole by themselves or when applied as organic soil amendment, and to prevent soil and water contamination by this fungicide. The adsorption of tetraconazole by 3 organic residues: spent mushroom substrate (SMS), green compost (GC) and vine pruning sawdust (VP), as well as by vineyard soils unamended and amended individually with these residues at 1.5% (w/w) was evaluated using the batch equilibrium technique.

Effect of biological control agents on grapevine rhizosphere microbiome and grapevine defenses

Plant diseases are a major obstacle to crop production. The main approaches to battle plant diseases, consist of synthetic chemicals to attack infecting pathogens. However, concerns are increasing about the effects of chemicals in the environment, leading to an increase in the use of biocontrol agents (BCAs), due to their assets, such as, antagonism, and competition. In this study, we tested the hypothesis that the introduction of Bacillus subtilis PTA-271 (Bs PTA-271) and Trichoderma atroviride SC1 (Ta SC1) produce distinctive modifications in the composition and network structure of the grapevine rhizosphere microbial community, as well as grapevine induced defenses.

Do wine sulphites affect gut microbiota? An in vitro study of their digestion in the gastrointestinal tract

“Sulphites” and mainly sulphur dioxide (SO2) is by far the most widely used additive (E-220/INS 220) in winemaking and likely the most difficult to replace. The well-known antioxidant, antioxidasic and antimicrobial properties of SO2 make this molecule a practically essential tool, not only in winemaking, but also in the production of other food products. The current trend in winemaking is the reduction of this unfriendly additive due to its negative effects on health and environmental. In particular, it could cause headaches and intolerance/allergic reactions in sensitive individuals. Wine is considered one of the major contributors of exposure of SO2 in the adult population, when this beverage is included in the diet.