Person:
Navascués López-Cordón, Eva

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First Name
Eva
Last Name
Navascués López-Cordón
URI
https://hdl.handle.net/20.500.14352/83641
Affiliation
Universidad Complutense de Madrid
Faculty / Institute
Ciencias Biológicas
Department
Area
Microbiología
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2022 - 20242
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Item Type: Publication × Subject: 663.25 ×

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    A comparative study of Lachancea thermotolerans fermentative performance under standardized wine production conditions
    (Food Chemistry: X, 2024) Vicente, Javier; Vladic, Luka; Navascués López-Cordón, Eva; Brezina, Silvia; Santos de la Sen, Antonio; Calderón, Fernando; Tesfaye, Wendu; Marquina Díaz, Domingo; Rauhut, Doris; Santiago, Benito
    The study explores diverse strains of Lachancea thermotolerans in single-inoculum wine fermentation conditions using synthetic grape must. It aims to analyze the role of the species without external influences like other microorganisms or natural grape must variability. Commercial strains and selected vineyard isolates, untested together previously, are assessed. The research evaluates volatile and non-volatile chemical compounds in final wine, revealing significant strain-based variations. L. thermotolerans notably produces lactic acid and consumes malic acid, exhibiting moderate ethanol levels. The volatile profile displays strain-specific impacts, affecting higher alcohol and ester concentrations compared to S. cerevisiae. These effects vary based on the specific compounds. Using a uniform synthetic must enables direct strain comparisons, eliminating grape-related, environmental, or timing variables in the experiment, facilitating clearer insights into the behavior of L. thermotolerans in wine fermentation. The study compares for the first time all available commercial strains of L. thermotolerans.
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    Biological management of acidity in wine industry: a review
    (International Journal of Food Microbiology, 2022) Vicente, Javier; Baran, Yasemin; Navascués López-Cordón, Eva; Santos de la Sen, Antonio; Calderón, Fernando; Marquina Díaz, Domingo; Rauhut, Doris; Benito, Santiago
    Climate change is generating several problems in wine technology. One of the main ones is lack of acidity and difficulties performing malolactic fermentation to stabilize wines before bottling. Among the different available acidity management technologies, such as direct acid addition, ion exchange resins, electro-membrane treatments, or vineyard management, the microbiological option is reliable and deeply studied. The main approach is the increase in malic acid content because of the metabolism of specific Saccharomyces strains and to increase lactic acid because of the metabolism of Lachancea genus. Other non-Saccharomyces yeasts, such as Starmerella bacillaris or Candida stellata can also acidify significantly because of the production of pyruvic or succinic acid. Wine industry needs the removal of malic acid in most red wines before bottling to achieve wine stability. Oenococus oeni performs the malolactic fermentation of red wines on most conditions because of the metabolization of malic acid into lactic acid. However, modern oenology challenges such as high ethanol concentrations, high pH or low levels of malic acid have made researchers to look for other options to reduce potential risks of deviation. Other wine-related microorganisms able to de-acidify malic acid have appeared as interesting alternatives for specific difficult scenarios. Lactiplantibacillus plantarum and Schizosaccharomyces genus make up nowadays the main studied alternatives.