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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*

santiago.benito

Keywords

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

Tags

2ICGWS | ICGWS | ICGWS 2023 | IVES Conference Series

Citation

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