Enoforum 2021
IVES 9 IVES Conference Series 9 Enoforum Web 9 Enoforum Web Conference 2021 9 Cellar session 9 Combined use of Lachancea thermotolerans and Schizosaccharomyces pombe in winemaking

Combined use of Lachancea thermotolerans and Schizosaccharomyces pombe in winemaking

Abstract

Commercial red wines use the malolactic fermentation process to ensure stability from a microbiological point of view. In this second fermentation, malic acid is converted into L-lactic acid under controlled steps. However, this process is not free from possible collateral effects able to produce off-flavors, wine quality loss and human health problems. In warm viticulture regions such as the south of Spain, the risk of suffering a deviation during the malolactic fermentation process increases for the high must pH. This contributes to produce wines with high volatile acidity and biogenic amines. The work develops a method that comprises combining the use of two non-Saccharomyces yeast as an alternative to the traditional malolactic fermentation in specific difficult scenarios. In this method, malic acid is consumed by Schizosaccharomyces pombe, thus achieving the microbiological stabilization aim before bottling, while Lachancea thermotolerans produces lactic acid in order not to reduce and even increase the acidity of wines produced from low acidity musts. This technique reduces the risks inherent to the malolactic fermentation process when performed in warm regions with high potential alcohol degree and pH. The result is more fruity wines that contain less acetic acid and biogenic amines. 

DOI:

Publication date: April 23, 2021

Issue: Enoforum 2021

Type: Article

Author

Santiago Benito

Department of Chemistry and Food Technology, Polytechnic University of Madrid, Ciudad Universitaria S/N, 28040 Madrid, Spain

Contact the author

Tags

Enoforum 2021 | IVES Conference Series

Citation

Related articles…

Vegetative dose heights ‘Cabernet Sauvignon’ and its influence on fruit and wine quality

The leaf area is of fundamental importance so that the plant can realize adequate levels of photosynthesis for the accumulation of reserves and to reach a suitable maturation of
the berries. In this sense, the objective was to evaluate the effect of different lengths of the stalks from the first support wire, in the must and in the wine of ‘Cabernet Sauvignon’.

Read More

PHOTOCHEMICAL DEGRADATION OF TRYPTOPHAN IN MODEL WINE: IMPACT OF HEAVY METALS AND OXYGEN ON 2-AMINOACETOPHENONE FORMATION

The wine industry worldwide faces more and more challenges due to climate change, such as increased dryness in some areas, water stress, sunburn and early harvesting during hot summer temperatures¹. One of the resulting problems for the wine quality might be a higher prevalence of the untypical aging off-flavor (ATA)². A substance, which Rapp and Versini made responsible for ATA, is the 2-aminoace-tophenone (2-AAP)³. 2-AAP in wine causes a naphthalene, wet towels, wet wool, acacia flower or just a soapy note⁴.

Read More

Exploring physiological diversity in Vitis genotypes: hydraulic traits in vines for oenological purposes and vines for table grapes

to maintain viticulture under global warming conditions, it is important to carefully select the appropriate genotypes for each vine-growing region and develop cultivars that are drought resistant. this ability is highly dependent on hydraulic traits, which are dynamic and vary according to the vine’s developmental stage and climatic conditions. this framework steadily enhances our understanding of the differences in drought resistance among vitis genotypes. however, there is still a need to comprehensively grasp the intra-specific variability, particularly between oenological and table grape cultivars.

Read More

Alternative methods to evaluate the pinking susceptibility of white wines: derivative spectroscopy and ciel*a*b* colour analysis

Pinking describes the appearance of a salmon-red blush in white bottled wines produced exclusively from white grape varieties. It is understood as an undesirable chromatic phenomenon by both wine consumers and the industry. Nowadays, there are no treatments to fully reverse pinking once it occurs. Partial reversion has been shown after exposure of pinked wine to ultraviolet (UV) light.

Read More

The soil application of a plant-derived protein hydrolysate speeds up selectively the ripening-specific processes in table grape

Grapevine is one of the most extensively cultivated fruit crops, playing a crucial role in the economies of many grape-growing regions around the world.

Read More