terclim by ICS banner
IVES 9 IVES Conference Series 9 International Congress on Grapevine and Wine Sciences 9 2ICGWS-2023 9 New oenological criteria for selecting strains of Lachancea thermotolerans for wine technology

New oenological criteria for selecting strains of Lachancea thermotolerans for wine technology

Abstract

The study conducted various fermentations of different grape juices using various strains of Lachancea thermotolerans and one strain of Saccharomyces cerevisiae. Because of the new conditions caused by climate change, wine acidity must be influenced as well as the volatile profile. Non-Saccharomyces yeasts such as L. thermotolerans are real options to mitigate the impact of climate change in wine production. The L. thermotoleransstrains comprised several strains available commercially and several natural isolates related to wine. L. thermotolerans showed significant statistical differences in basic chemical parameters such as lactic acid, malic acid, succinic acid, acetic acid, glycerol, higher alcohols, esters, fatty acids or ethanol levels 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.

References:

1)  Benito S. et al. (2018) The impacts of Lachancea thermotolerans yeast strains on winemaking. Appl. Microbiol. Biotechnol., 102: 6775-6790, DOI 10.1007/s00253-018-9117-z

2)  Vicente J. et al. (2021) An integrative view of the role of Lachancea thermotolerans in wine technology. Foods., 10(11): 2878-2885, DOI 10.3390/fermentation4030053

3)  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 10, 2023

Issue: ICGWS 2023

Type: Poster

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; Saccharomyces cerevisiae, volatile compounds,
malic acid, lactic acid

Tags

2ICGWS | ICGWS | ICGWS 2023 | IVES Conference Series

Citation

Related articles…

Metabolomic profiling of botrytized grape berries: unravelling the dynamic chemical transformations during noble rot

Botrytis cinerea, a fungal pathogen commonly known as grey mold, which under specific climatic conditions can develop into a desirable form known as noble rot. In this process the fungus penetrates the grape skin, allowing water evaporation and concentration of sugars and flavors, while profoundly affects the metabolite composition of grapes, leading to the production of unique and desirable compounds in the resulting wines. The result is a unique and complex wine with a luscious sweetness, heightened aromatics, and a distinct character.

The 1000 grapevine genomes project: Cataloguing Australia’s grapevine germplasm

Grapevine cultivars can be unequivocally typed by both physical differences (ampelography) and genetic tests. However due to their very similar characteristics, the identification of clones within a cultivar relies on the accurate tracing of supply records to the point of origin. Such records are not always available or reliable, particularly for older accessions. Whole genome sequencing (WGS) provides the most highly detailed methodology for defining grapevine cultivars and more importantly, this can be extended to differentiating clones within those cultivars.

Development and validation of a free solvent UHPLC/MS-MS method to analyse melatonin and its precursors in Spanish commercial wines  

Melatonin is a bioactive compound present in foods and beverages such as wines. During alcoholic fermentation, yeast transforms tryptophan into certain indole compounds, including melatonin. This paper aims to develop and validate a free solvent analytical method by ultra-high performance liquid chromatography coupled with high resolution mass spectrometry (UHPLC/MS-MS) to determine melatonin and its precursors (L-tryptophan, tryptamine, serotonin, tryptophol, N-acetylserotonin, 5-hydroxytryptophan, and 3- indoleacetic) that appropriately prevent the matrix effect.

Model-assisted analysis of the root traits underlying RSA genotypic diversity in Vitis: a promising approach for rootstock selection?

By dissecting the root system architecture (RSA) into its underpinning components (e.g. root emission, axial growth, radial growth, branching, root direction or tropism) and identifying the relationships between them, functional-structural 3D root models are promising tools for analyzing the diversity and complexity of root system phenotypes with Genotype × Environment interactions. The model parameters are assumed to be synthetic traits, less influenced by the environment, and consequently with less polygenic architectures than the integrative RSA traits they drive. Root models can serve as a basis for in silico development of root system ideotypes by highlighting the developmental processes and parameters that most likely influence RSA fitness.

The influence of pre-heatwave leaf removal on leaf physiology and berry development

Due to climate change, the occurrence of heatwaves and drought events is increasing, with significant impact on viticulture. Common ways to adapt viticulture to a changing climate include site selection, genotype selection, irrigation management and canopy management. The latter mentioned being for instance source-sink manipulations, such as leaf removal, with the aim to delay ripening.