Abstract
This study researched the winemaking performance of new biotechnology involving the cooperation of Lachancea and Schizosaccharomyces genera in the production of wine. In all fermentations where Lachancea thermotolerans was involved, higher lactic acid concentrations appeared, while all fermentations where Schizosaccharomyces pombe was involved, lower levels in malic acid concentration took place. The sensorial properties of the final wines varied accordingly. Differences in mouthfeel properties and acidity occurred in the different fermentation trials. Fermentations with the highest concentration of hydrolyzed mannose showed the highest mouthfeel properties, but the lack of acidity reduced their overall impression. Wines made from a combination of L. thermotolerans and S. pombe showed the highest overall impression and were preferred by the tasters due to the balance between mouthfeel properties and acidity.
Highlights
Several studies have proven that specific non-Saccharomyces strains are able to improve wine quality (Fleet 2008; Jolly et al 2014; Varela 2016; Padilla et al 2016), resulting in the use of these non-Saccharomyces yeast species in winemaking
The final l-lactic acid concentrations varied from 1.46 g/L for the case fermented by S. cerevisiae and O. oeni, to 3.11 g/L for the case fermented by L. thermotolerans, S. cerevisiae and O. oeni
L. thermotolerans should be used in combination with yeast genera such as Saccharomyces or Schizosaccharomyces to complete the fermentation process (Benito et al 2015a; Balikci et al 2016)
Summary
Several studies have proven that specific non-Saccharomyces strains are able to improve wine quality (Fleet 2008; Jolly et al 2014; Varela 2016; Padilla et al 2016), resulting in the use of these non-Saccharomyces yeast species in winemaking. Alternatives to conventional alcoholic fermentation and malolactic fermentation performed by Saccharomyces cerevisiae and Oenococcus oeni have become available to avoid specific collateral effects such as high concentrations of acetic acid or biogenic amines, which take place under specific conditions such as those that occur in warm viticulture areas (Benito et al 2015a). Several collateral effects described for S. pombe, such as the production of high concentrations of acetic acid are common when this species is used in winemaking (Benito et al 2014; RocaDomènech et al 2018) or other fermentation industries (Minnaar et al 2017; Satora et al 2018). Fleet (2008) proposed that through proper programs of yeast selection, specific strains could perform fermentation processes without the formation of excessive acetic acid, ethyl acetate, hydrogen sulphide and sulphur dioxide, or Benito et al AMB Expr (2019) 9:17 other off-flavors. Recent research reported fermentations with low acetic acid concentrations (Benito et al 2014; Domizio et al 2017; Du Plessis et al 2017) that varied from 0.1 to 0.34 g/L, while other authors reported values above 1 g/L (Mylona et al 2016; Miljic et al 2017) depending on the strain used
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