A comparative study of Lachancea thermotolerans fermentative performance under standardized wine production conditions
Loading...
Official URL
Full text at PDC
Publication date
2024
Advisors (or tutors)
Editors
Journal Title
Journal ISSN
Volume Title
Publisher
Elsevier
Citations
Exportar
Citation
Vicente, Javier, et al. «A Comparative Study of Lachancea Thermotolerans Fermentative Performance under Standardized Wine Production Conditions». Food Chemistry: X, vol. 21, marzo de 2024, p. 101214. DOI.org (Crossref), https://doi.org/10.1016/j.fochx.2024.101214.
Abstract
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.
Description
Javier Vicente ha realizado esta investigación con una beca de la Universidad Complutense de Madrid (CT58/21-CT59/21)