Quality and Composition of Airen Wines Fermented by Sequential Inoculation of Lachancea thermotolerans and Saccharomyces cerevisiae

Abstract

SummaryThis study evaluates the infl uence of Lachancea thermotolerans on low-acidity Airén grape must from the south of Spain. For this purpose, combined fermentations with Lachancea thermotolerans and Saccharomyces cerevisiae were compared to a single fermentation by S. cerevisiae. Results of all developed analyses showed signifi cant diff erences in several parameters including acidity, population growth kinetics, concentration of amino acids, volatile and non-volatile compounds, and sensorial parameters. The Airén wine quality increased mainly due to the acidifi cation by L. thermotolerans. The acidifi cation process caused a lactic acid increment of 3.18 g/L and a reduction of 0.22 in pH compared to the control fermentation, performed by S. cerevisiae.

Lachancea thermotolerans, the Non-Saccharomyces Yeast that Reduces the Volatile Acidity of Wines

“…Consequently, it is present at the beginning of many fermentations before Saccharomyces' domination. Due to the production of L-lactic acid (from 0.23 to 9.6 g L −1 , depending on the different trial conditions [23,24]), wine produced by fermentation with L. thermotolerans is considered to display some different sensory properties-mainly in terms of mouth-feel-with an increased acidic taste [23][24][25]. Some winemakers desire to have varying degrees of these traits in their wines, and now, L. thermotolerans is present in a few commercial yeast inoculates.…”

“…For instance, strain 617 of L. thermotolerans was selected amongst other non-Saccharomyces yeasts to perform combined fermentations with S. cerevisiae, in order to increase the acidity and quality of Spanish Airén wine [25]. Although this Spanish grape variety is considered to be very neutral and productive, the wines it is used in are usually considered to be low quality due to its high sugar content and lack of acidity [25].…”

“…Although this Spanish grape variety is considered to be very neutral and productive, the wines it is used in are usually considered to be low quality due to its high sugar content and lack of acidity [25].…”

New Trends in Schizosaccharomyces Use for Winemaking

“…The incidences of non-selected Saccharomyces or non-Saccharomyces opportunistic yeasts during fermentations were usually related to offflavours such as high levels of acetic acid, ethyl phenols and great levels of higher alcohols. On the other hand, at present, scientists and winemakers have started to believe in the helpful effect of some non-Saccharomyces in winemaking in matters such as aroma complexity [1][2][3][4][5][6].…”

“…So, most of the time, it is required the combined use of Saccharomyces cerevisiae strains during alcoholic fermentations in order to ensure a proper fermentation end without any residual sugar at industrial levels. The production of remarkable metabolites by non-Saccharomyces in higher amounts than S. cerevisiae such as glycerol, pyruvic acid and mannoproteins has awakened especial interest during the last few years [3,7]. The better performance of enzymatic activities by non-Saccharomyces such as the type glycosidase or β-lyase is a relatively new issue in modern oenology.…”