Bioacidification for pH control in wines: A proteomic approach

Abstract

Wine acidity and its impact on pH are critical parameters because of their influence on microbiological and physicochemical stability. Under current global warming conditions, heat waves can produce unbalanced grapes and wines with excessive sugar, low acidity, unbalanced phenolics, a flat profile and a lack of freshness. Bioacidification with Lachancea thermotolerans (Lt) is a powerful natural tool for balancing acidity and reducing pH by converting sugars into lactic acid. A better understanding of the response of this non-Saccharomyces yeast under oenological conditions can help optimise its use. Omics tools, including genomic, transcriptomic, proteomic and metabolomic approaches, support the understanding and modelling of yeast metabolic responses, linking potential metabolism to actual behaviour during wine fermentation. The proteomic profiles of several Lt strains were analysed by LC-Orbitrap-MS to investigate differences in metabolic pathways related to acidification and aroma production, with the aim of improving their application to wines made from unbalanced grapes.

References

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Acknowledgements

This research was funded by the Spanish State Research Agency (AEI), Ministry of Science, Innovation and Universities, through projects PID2024-159270OB-C21 and PID2024-159270OB-C22. It was also supported by AEI grant EQC2021-007375-P for the acquisition of a high-resolution Orbitrap Tribrid mass spectrometer for advanced omics services, under the 2021 Scientific and Technical Equipment call/10.13039/501100011033.