Abstract
The most popular methodology to make red wine is through the combined use of Saccharomyces cerevisiae yeast and lactic acid bacteria, for alcoholic fermentation and malolactic fermentation respectively. This classic winemaking practice produces stable red wines from a microbiological point of view. This study aims to investigate a recent red winemaking biotechnology, which through the combined use of Lachancea thermotolerans and Schizosaccharomyces pombe is used as an alternative to the classic malolactic fermentation. In this new methodology, Schizosaccharomyces pombe totally consumes malic acid, while Lachancea thermotolerans produces lactic acid, avoiding excessive deacidification of musts with low acidity in warm viticulture areas such as Spain. This new methodology has been reported to be a positive alternative to malolactic fermentation in low acidity wines, since it has the advantage to produce wines with a more fruity flavor, less acetic acid, less ethyl carbamate originators and less biogenic amines than the traditional wines produced via conventional fermentation techniques. The study focuses on unexplored facts related to this novel biotechnology such as color and anthocyanin profile.
Highlights
Until recently, classic alcoholic fermentation and malolactic fermentation were considered to be the unique methodologies to obtain stable red wine from a microbiological point of view before bottling [1,2,3,4]
Started to decline just after the second inoculation, the L. thermotolerans population decrease was more rapid in the presence of S. cerevisiae
The progressive disappearance of L. thermotolerans could be explained as a result of the presence of another more well-adapted yeast competitor
Summary
Classic alcoholic fermentation and malolactic fermentation were considered to be the unique methodologies to obtain stable red wine from a microbiological point of view before bottling [1,2,3,4]. Some of the most studied non-Saccharomyces yeast species in winemaking, are Candida zemplinina [9], Torulaspora delbrueckii [10,11], Kloeckera apiculata [12], Hanseniaspora vineae [13], Hanseniaspora uvarum [14], Candida pulcherrima [15], Hansenula anomala [16], Schizosaccharomyces pombe (S. pombe) [3,4], and Lachancea thermotolerans (L. thermotolerans) [17,18] Most of these studies, report sequential inoculation’s of a non-Saccharomyces and a Saccharomyces cerevisiae to produce the best improvements in wine quality. The species S. pombe has not been traditionally used for winemaking [31,32,33] due to the existence of some collateral effects caused by metabolites such as acetic acid, acetaldehyde, acetoin and ethyl acetate [34] Those problems have been solved recently through the performance of improved strain selection processes [3,35]. This specific study is focused on the influence of the combined use of L. thermotolerans and S. pombe on wine anthocyanin composition
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