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

• DOI: 10.3390/microorganisms8060830
• Publication Date: 2020-06-01T15:49:21Z
• Authors: Cristian Vaquero; Iris Loira; María Antonia Bañ...; José María Heras; Rafael Cuerda; Antonio Morata
• Keywords: White (mutation)

In the current scenario of climatic warming, over-ripening grapes increases sugar content, producing flat and alcoholic wines with low acidity, high pH freshness. Additionally, a makes more chemically microbiologically unstable, requiring higher sulphite content for preservation. Some strains Lachancea thermotolerans can naturally lower wine by lactic acid from sugars; this reduction reach 0.5 units. The industrial performance four selected has been compared that two commercial Saccharomyces cerevisiae. yeasts were assessed under variable oenological conditions, measuring production fermentative at fermentation temperatures (17 27 °C), in presence or absence sulphites (25 75 mg/L). Lactic depends on yeast populations, concentrations being reached when microbial population is close to above 7-log CFU/mL. A temperature effect acidification also be observed, intense most strains. Ethanol yield ranged 7-11% vol., depending conditions (temperature SO2) day 12 fermentation, 12% S. cerevisiae control micro-fermentations. esters was °C 17 °C, which favoured alcohols. Volatile acidity moderate all values below 0.4 g/L.