Lachancea thermotolerans as a tool to improve pH in red wines from warm regions

Contribution of Non-Saccharomyces Yeasts to Wine Freshness. A Review

“…The formation of lactic acid is derived from pyruvate in the glycolytic metabolism of sugars. The enzyme lactate dehydrogenase is involved in the reduction of pyruvate to lactic acid and it is a typical feature found in many strains of L. thermotolerans [15]. This acidification happens at the beginning of the alcoholic fermentation, 3-5 days of fermentation [2], with a significant effect when the population exceeds 6-log CFU/mL.…”

“…Strong effects in pH have been observed in Tempranillo red wines with initial pH ca. 4; lactic acid levels exceeded 6 g/L when specific L. thermotolerans strain was used and the pH value decreased around 0.5 units [15]. L. thermotolerans has been described as low volatile acidity producer, ranging most of the strains 0.3-0.5 mg/L [15,57,58], and also as an interesting bio-tool to control the acetic acid production [59].…”

“…Since lactic acid production can come from sugar depletion, there could be a slight reduction of alcoholic degree (0.3-0.5% vol.) [15]. Current literature describes fermentative performances of around 8-10% vol.…”

Emerging Technologies to Increase Extraction, Control Microorganisms, and Reduce SO2

“…New emerging non-thermal technologies can eliminate or strongly reduce the wild microorganisms in grapes, thus facilitating the use of new biotechnologies such as fermentation with non-Saccharomyces yeasts which help modulate acidity and aroma [29][30]. Currently, acidity can be increased in several ways; one efficient way is by producing lactic acid during alcoholic fermentation with the non-Saccharomyces yeast Lachancea thermotolerans (Lt) [31][32][33][34][35]. The use of Lt during fermentation allows reducing pH values by 0.2-0.5 units, producing lactic acid from sugars and without significant side effects [34][35].…”

“…Currently, acidity can be increased in several ways; one efficient way is by producing lactic acid during alcoholic fermentation with the non-Saccharomyces yeast Lachancea thermotolerans (Lt) [31][32][33][34][35]. The use of Lt during fermentation allows reducing pH values by 0.2-0.5 units, producing lactic acid from sugars and without significant side effects [34][35]. Moreover, some strains can also have positive sensory impacts by producing fruity or floral esters [34].…”