Abstract

Lachancea thermotolerans is a yeast species that works as a powerful bio tool capable of metabolizing grape sugars into lactic acid via lactate dehydrogenase enzymes. The enological impact is an increase in total acidity and a decrease in pH levels (sometimes >0.5 pH units) with a concomitant slight reduction in alcohol (0.2–0.4% vol.), which helps balance freshness in wines from warm areas. In addition, higher levels of molecular SO2 are favored, which helps to decrease SO2 total content and achieve better antioxidant and antimicrobial performance. The simultaneous use with some apiculate yeast species of the genus Hanseniaspora helps to improve the aromatic profile through the production of acetyl esters and, in some cases, terpenes, which makes the wine aroma more complex, enhancing floral and fruity scents and making more complex and fresh wines. Furthermore, many species of Hanseniaspora increase the structure of wines, thus improving their body and palatability. Ternary fermentations with Lachancea thermotolerans and Hanseniaspora spp. sequentially followed by Saccharomyces cerevisiae are a useful bio tool for producing fresher wines from neutral varieties in warm areas.

Highlights

  • Global warming is leading to increased average temperatures and irrigation difficulties in some places due to water availability affecting vineyard and wine

  • Wine regions affected by global warming have typical problems such as grape varieties with low acidity at harvest time, and high sugar contents that produce wines with flat taste, weak and simple aroma profile, and high alcoholic strength and pH [2]

  • Higher pHs require strong acidity corrections, but pH is not easy to modify with tartaric acid, and wines are usually maintained at inadequate pH values

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Summary

Introduction

The typical acidification pattern shows maximum lactic acid production at the beginning of fermentation (days 3–6, Figure 5) depending on inoculation rate, temperature, nutrients, and must composition [22, 23, 45] It can be observed how the high pH typical of varieties such as Tempranillo in warm areas is deleterious to wine quality, producing chemical and microbial instability and making sulfites inefficient due to low molecular SO2 levels. The typical sensory profile of Lt normally shows increased freshness with improved acidity (Figure 6) which, depending on the level of acidification, can be somewhat unbalanced and crispy This can be controlled by the timing of Sc inoculation in sequential fermentation or, subsequently, by blending Lt wines with Sc wines.

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