Bio-modulating wine acidity: The role of non&lt;em&gt;-Saccharomyces&lt;/em&gt; yeasts

Alice Vilela

doi:10.20870/ives-tr.2019.2526

Abstract

In recent years, wine consumers have been looking for fruitier wines, with less ethanol, but presenting a good balance in terms of mouthfeel. However, due to the effects of global climate change, wines can be more alcoholic and flatter in terms of acidity. If in the past, non-Saccharomyces yeasts were often considered as spoilage yeasts, now they are used to modulate wine composition, namely in terms of aroma and acidity. In this article, the ability of some non-Saccharomyces yeasts to modulate wine acidity is reviewed.

Highlights

>>> In recent years, wine consumers have been looking for fruitier wines, with less ethanol, but presenting a good balance in terms of mouthfeel
Some of the acids are formed in the grape-berries, during berry development, others are formed during alcoholic fermentaalternative to malolactic fermentation (MLF) was studied by Benito and coworkers[2] to be used, in warm viticulture regions such as the south of Spain where the risk of suffering a deviation during the MLF process increases due to the high must pH which may contribute to produce wines with high volatile acidity and biogenic amine values
Malic acid was consumed by Schizosaccharomyces pombe by converting it to ethanol and CO2 (Figure 1), whereas Lachancea thermotolerans produces lactic acid in order to tion (AF) and malolactic fermentation (MLF)

Summary

Introduction

>>> In recent years, wine consumers have been looking for fruitier wines, with less ethanol, but presenting a good balance in terms of mouthfeel. The ability of some non-Saccharomyces yeasts to modulate wine acidity is reviewed. They present a sour/acid taste, and influence wine stability, color, pH and have a significant effect on the final wine mouthfeel quality.

Results

Conclusion