Industrial Performance of Several Lachancea thermotolerans Strains for pH Control in White Wines from Warm Areas

Vaquero, Cristian; Loira, Iris; Bañuelos, María Antonia; Heras, José María; Cuerda, Rafael; Morata, Antonio

doi:10.3390/microorganisms8060830

Cited by 23 publications

(52 citation statements)

References 54 publications

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“…In reference to esters, it has been demonstrated that their production is closely related to the amount of yeast assimilated nitrogen (YAN) available in the must but, depending on the yeast characteristics, their production might increase or decrease with increased levels of YAN ( Carrau et al, 2008 ). The levels of ethyl acetate, with pleasant fruity aromas when the concentration is under 60 mg/L ( Medina-Trujillo et al, 2016 ) or varnish aromas when the concentration is higher, were similar to those observed in other recently published articles in which Lt was also used, with an ethyl acetate production of about 15–25 mg/L ( Canonico et al, 2019 ; Vaquero et al, 2020 ). In contrast, higher concentrations have also been obtained in previous works ( Morata et al, 2019b ; Vaquero et al, 2020 ).…”

Section: Discussionsupporting

confidence: 86%

“…It should also be noted that the Lt yeast is capable of producing large amounts of lactic acid depending on different factors ( Binati et al, 2019 ; Vaquero et al, 2020 ). The greatest amount of lactic acid was produced around day 6, as shown in previous studies ( Morata et al, 2019b ; Vaquero et al, 2020 ). It is worth noting the great synergy between the Lt + Mp ternary co-inoculation yeast for lactic acid production and, in contrast, the low production with the ternary co-inoculation of Lt + Hv, possibly due to inhibition or lack of nutrients.…”

Section: Discussionmentioning

confidence: 99%

“…Interestingly, the production of 1-propanol was always greater at the end of the fermentations in the inoculations with Lt compared to the other treatments, direct proportion to the amount of lactic acid produced. A possible cause might be the small scale of the fermentations, as it has been reported that this compound seems to decrease on a larger scale ( Gobbi et al, 2013 ; Vaquero et al, 2020 ). Concentrations of the carbonylic compounds, especially diacetyl, which might contribute to buttery sensory notes, were below the perception threshold ( Rogerson et al, 2001 ).…”

Section: Discussionmentioning

confidence: 99%

“…The following non- Saccharomyces and S. cerevisiae yeast strains (also used in previous works) were used in the fermentations: the H. vineae (Hv205) yeast strain used in this study was isolated by Professor Francisco Carrau (Facultad de Química, Universidad de la República, Montevideo, Uruguay) and is currently under evaluation by “Oenobrands SAS, France,” L. thermotolerans (Lt) strain L31 (enotecUPM, ETSIAAB, UPM, Madrid, Spain; Morata et al, 2019b ; Vaquero et al, 2020 ), T. delbrueckii (Td) strain Biodiva™TD291 (Lallemand Inc., Montreal, Canada; I. Loira et al, 2014 ; Nardi et al, 2019 ), M. pulcherrima (Mp) strain Flavia™MP346 (Lallemand Inc., Montreal, Canada; Bañuelos et al, 2016 ; Morata et al, 2019d ), together with S. cerevisiae (Sc) strain 7VA (enotecUPM, ETSIAAB, UPM, Madrid, Spain).…”

Section: Methodsmentioning

confidence: 99%

“…There is great interest in the use of multi-strain starters or consortia strategies with non- Saccharomyces yeasts to understand their effects on wine ( Gschaedler, 2017 ; Perez et al, 2020 ). Within this group of yeasts, it has been seen how the yeast L. thermotolerans with a medium/high fermentative power (10% v/v) increases the acidity of the wine, lowers the pH, generates more esters, protects from oxidation ( Morata et al, 2018 , 2019c ; Vaquero et al, 2020 ), and increases glycerol while slightly reducing the final alcohol content ( Gobbi et al, 2013 ). Hanseniaspora vineae has a medium fermentative power (9–10% v/v; Martin et al, 2018 ) and medium adaptation to the increase of ethanol ( Díaz-Montaño and de Jesús Ramírez Córdova, 2009 ), but a high contribution at the sensory level since it produces a large amount of aromatic compounds ( Medina et al, 2013 ), such as 2-phenylethyl acetate and benzenoids, when used in monocultures or sequentially ( Medina et al, 2013 ; Lleixà et al, 2016 ).…”

Section: Introductionmentioning

confidence: 99%

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Biocompatibility in Ternary Fermentations With Lachancea thermotolerans, Other Non-Saccharomyces and Saccharomyces cerevisiae to Control pH and Improve the Sensory Profile of Wines From Warm Areas

Vaquero

Loira

Heras³

et al. 2021

Front. Microbiol.

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Global warming is causing serious problems, especially, in warm regions, where musts with excess sugars and high pH produce wines with decreased freshness and unstable evolution. This study aimed to determine biocompatibility between yeast species, the capacity for microbiological acidification, and the aromatic profile produced in ternary fermentations in which Lachancea thermotolerans has been co-inoculated with Hanseniaspora vineae, Torulaspora delbrueckii, or Metschnikowia pulcherrima, and the fermentation process is subsequently completed with sequential inoculation of Saccharomyces cerevisiae. For this purpose, different cell culture media and instruments were used such as infrared spectroscopy, enzymatic autoanalyzer, chromatograph coupled with a flame ionization detector, spectrophotometric analysis, among others. The behavior of these yeasts was evaluated alone and in co-inoculation, always finishing the fermentation with sequential inoculation of S. cerevisiae, at a stable temperature of 16°C and with a low level of sulfites (25 mg/L) in white must. Significant results were obtained in terms of biocompatibility using population counts (CFU/ml) in differential plating media that permitted monitoring. Quantification of the five species was studied. Concerning acidification by L. thermotolerans in co-inoculations, we showed some metabolic interactions, such as the inhibition of acidification when H. vineae/L. thermotolerans were used, generating just over 0.13 g/L of lactic acid and, conversely, a synergistic effect when M. pulcherrima/L. thermotolerans were used, achieving 3.2 g/L of lactic acid and a reduction in pH of up to 0.33. A diminution in alcohol content higher than 0.6% v/v was observed in co-inoculation with the L. thermotolerans/M. pulcherrima yeasts, with total sugar consumption and very slow completion of fermentation in the inoculations with H. vineae and T. delbrueckii. The aromatic composition of the wines obtained was analyzed and a sensory evaluation conducted, and it was found that both L. thermotolerans and co-inoculations retained more aromatic esters over time and had a lower evolution toward the yellow tones typical of oxidation and that the best sensory evaluation was that of the Lt + Mp co-inoculation. Lachancea thermotolerans and co-inoculations produced wines with low levels of volatile acidity (<0.4 g/L). This work shows that good consortia strategies with binary and ternary fermentations of yeast strains can be a powerful bio-tool for producing more complex wines.

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