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IVES 9 IVES Conference Series 9 OIV 9 OIV 2024 9 Orals - Oenology, methods of analysis 9 Ozone to improve the implantation of Lachancea thermotolerans for improving pH in warm areas in wines with low SO2 levels

Ozone to improve the implantation of Lachancea thermotolerans for improving pH in warm areas in wines with low SO2 levels

Abstract

One of the most powerful biotechnologies for lowering pH in wines from warm zones and in high pH varieties is the use of the non-Saccharomyces Lachancea thermotolerans yeast. This species is capable of producing lactic acid from sugars while slightly reducing the alcohol content, which therefore ameliorates two of the main problems of wines from regions affected by global warming. Lactic acid is an organic acid with good sensory integration in wine flavor, and also chemically and biologically stable during wine aging. The use of L. thermotolerans can help reduce the pH from 4.0, a value that is common in the Tempranillo variety in many regions of Spain, to 3.4-3.6 which is a safe value to keep wines fresher and more stable during barrel aging. In addition, depending on the strain, the use of L. thermotolerans can improve the sensory profile of the wine by producing esters and other aromatic compounds. The use of ozonated water to clean and sanitize grapes is a very interesting strategy to eliminate competitive wild yeasts while reducing the use of SO2. The objective of this research is to show the effect of ozonated water in the use of sequential fermentations with L. thermotolerans to acidify Tempranillo wines in the absence of SO2.

Ozono para mejorar la implantación de lachancea thermotolerans y disminuir/corregir el ph en vinos con bajos niveles de so2 de zonas cálidas

Una de las biotecnologías más potentes para disminuir el ph en vinos de zonas cálidas y en variedades de ph elevado es el uso de la levadura no-saccharomyces lachancea thermotolerans. Esta especie es capaz de formar ácido láctico a partir de azúcares, reduciendo al mismo tiempo ligeramente el grado alcohólico. Por lo tanto, mejora dos de los principales problemas de los vinos de regiones afectadas por el calentamiento global. El ácido láctico es un ácido orgánico con una buena integración sensorial en el sabor del vino, y también química y biológicamente estable durante el envejecimiento del vino. El uso de l. Thermotolerans puede ayudar a reducir el ph de 4,0 (un valor que es común en la variedad tempranillo en muchas regiones de españa) a 3,4-3,6 que es un valor seguro para mantener los vinos más frescos y estables durante el envejecimiento en barrica. Además, dependiendo de la cepa, el uso de l. Thermotolerans puede mejorar el perfil sensorial del vino mediante la producción de ésteres y otros compuestos aromáticos. El principal problema con l. Thermotolerans es la implantación, especialmente en vinos tintos, en los que las levaduras salvajes de los hollejos pueden ser fuertemente competitivas evitando un buen desarrollo y acidificación. Además, l. Thermotolerans es muy sensible al so2. El uso de agua ozonizada para limpiar e higienizar la uva es una estrategia muy interesante para eliminar las levaduras silvestres competitivas al tiempo que se reduce el uso de so2. El objetivo de esta investigación es mostrar el efecto del agua ozonizada en el uso de fermentaciones secuenciales con l. Thermotolerans para acidificar vinos tempranillo en ausencia de SO2.

DOI:

Publication date: November 18, 2024

Issue: OIV 2024

Type: Article

Authors

Antonio Morata¹, Iris Loira¹, Escott Carlos², Cristian Vaquero³, Juan Manuel del Fresno¹, María Antonia Bañuelos⁴, Felipe Palomero¹, López Carmen¹, Cuerda Rafael⁵, González Carmen¹

¹ Universidad Politécnica de Madrid – ENOTECUPM, Dept. Chemistry and Food Technology, ETSIAAB, Universidad Politécnica de Madrid, Madrid, Spain
² Universidad Complutense de Madrid – ENOTECUPM, Dept. Galenic Pharmacy and Food Technology, Veterinary Faculty, Universidad Complutense de Madrid, Madrid, Spain
³ Universidad Pontificia Comillas – ENOTECUPM, Madrid Culinary Campus, Universidad Pontificia Comillas, Madrid, Spain
⁴ Universidad Politécnica de Madrid – ENOTECUPM, Dept. Biotechnology, ETSIAAB, Universidad Politécnica de Madrid, Madrid, Spain
⁵ Comenge Bodegas y Viñedos, Curiel del Duero, Valladolid, Spain

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Full papers OIV 2024 | IVES Conference Series | OIV | OIV 2024

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