Abstract
The use of non-Saccharomyces yeasts in enology has increased since the beginning of the current century because of the potential improvements they can produce in wine sensory quality [...]
Highlights
Wine acidity, especially the pH, is a key parameter in wine that controls microbial development and chemical stability
The biological modulation of wine acidity can be done efficiently by several non-Saccharomyces species, by the production of lactic acid by Lachancea thermotolerans or succinic acid by Candida stellata, the demalication by Schizosaccharomyces pombe or Pichia kudriavzevii, and the control of volatile acidity in sequential fermentations with Torulaspora delbrueckii or Zygosaccharomyces florentinus highlight the possibilities of non-Saccharomyces in the improvement of wine acidity [8]
In our laboratory we have selected strains of this species able to ferment at more than 12% potential alcohol, which opens the door to single fermentations with single inoculums of L. thermotolerans
Summary
Especially the pH, is a key parameter in wine that controls microbial development and chemical stability. The biological modulation of wine acidity can be done efficiently by several non-Saccharomyces species, by the production of lactic acid by Lachancea thermotolerans or succinic acid by Candida stellata, the demalication by Schizosaccharomyces pombe or Pichia kudriavzevii, and the control of volatile acidity in sequential fermentations with Torulaspora delbrueckii or Zygosaccharomyces florentinus highlight the possibilities of non-Saccharomyces in the improvement of wine acidity [8]. The advantages are the fast and efficient degradation of malic acid and at the same time S. pombe can produce the alcoholic fermentation.
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