A comparative study of Lachancea thermotolerans fermentative performance under standardized wine production conditions

Vicente, Javier; Vladic, Luka; Navascués, Eva; Brezina, Silvia; Santos, Antonio; Calderón, Fernando; Tesfaye, Wendu; Marquina, Domingo; Rauhut, Doris; Benito, Santiago

doi:10.1016/j.fochx.2024.101214

Cited by 1 publication

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“…In addition to its acidification ability, it offers other secondary advantages, such as reducing volatile acidity [4]; consuming malic acid [11,12]; decreasing final ethanol concentration [13]; and increasing the concentration of desirable volatile compounds like ethyl phenyl acetate [14]. However, there are important limitations to consider, including its moderate fermentative power [15] and limited resistance to sulfur dioxide [13]. To address the issue of reduced fermentative power, L. thermotolerans can be combined with more fermentative yeast species such as S. cerevisiae or S. pombe [8].…”

Section: Introductionmentioning

confidence: 99%

The Influence of Chitosan on the Chemical Composition of Wines Fermented with Lachancea thermotolerans

Vicente,

Vladic,

Marquina

et al. 2024

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Chitosan exerts a significant influence on various chemical parameters affecting the quality of wine produced using multiple strains of Lachancea thermotolerans. The impact of chitosan on these parameters varies depending on the specific strain studied. We observed that, under the influence of chitosan, the fermentation kinetics accelerated for all examined strains. The formation of lactic acid increased by 41% to 97% across the studied L. thermotolerans strains, depending on the specific strain. This effect also influenced acidity-related parameters such as total acidity, which increased by 28% to 60%, and pH, which experienced a decrease of over 0.5 units. The consumption of malic acid increased by 9% to 20% depending on the specific strain of L. thermotolerans. Nitrogen consumption also rose, as evidenced by all L. thermotolerans strains exhibiting a residual value of Primary Amino Nitrogen (PAN) of below the detection limit, and ammonia consumption increased by 90% to 100%, depending on the strain studied. However, certain parameters such as acetic acid, succinic acid, and glycerol showed contradictory results depending on the strain under investigation. In terms of volatile composition, chitosan supplementation led to increased production of i-butanol by 32% to 65%, 3-methylbutanol by 33% to 63%, and lactic acid ethyl ester by 58% to 91% across all studied strains of L. thermotolerans. Other analyzed aroma compounds exhibited varying changes depending on the specific strain of L. thermotolerans.

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