A comparative study of Lachancea thermotolerans fermentative performance under standardized wine production conditions

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dc.contributor.authorVicente, Javier
dc.contributor.authorVladic, Luka
dc.contributor.authorNavascués López-Cordón, Eva
dc.contributor.authorBrezina, Silvia
dc.contributor.authorSantos de la Sen, Antonio
dc.contributor.authorCalderón, Fernando
dc.contributor.authorTesfaye, Wendu
dc.contributor.authorMarquina Díaz, Domingo
dc.contributor.authorRauhut, Doris
dc.contributor.authorSantiago, Benito
dc.date.accessioned2024-07-18T11:24:36Z
dc.date.available2024-07-18T11:24:36Z
dc.date.issued2024-02-09
dc.descriptionJavier Vicente ha realizado esta investigación con una beca de la Universidad Complutense de Madrid (CT58/21-CT59/21)
dc.description.abstractThe 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.
dc.description.departmentDepto. de Genética, Fisiología y Microbiología
dc.description.facultyFac. de Ciencias Biológicas
dc.description.refereedTRUE
dc.description.sponsorshipMinisterio de Ciencia e Innovación (España)
dc.description.sponsorshipUniversidad Complutense de Madrid
dc.description.statuspub
dc.identifier.citationVicente, 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.
dc.identifier.doi10.1016/J.FOCHX.2024.101214
dc.identifier.issn2590-1575
dc.identifier.officialurlhttps://doi.org/10.1016/j.fochx.2024.101214
dc.identifier.relatedurlhttps://www.sciencedirect.com/science/article/pii/S2590157524001019
dc.identifier.urihttps://hdl.handle.net/20.500.14352/106864
dc.journal.titleFood Chemistry: X
dc.language.isoeng
dc.page.final8
dc.page.initial1
dc.publisherElsevier
dc.relation.projectIDinfo:eu-repo/grantAgreement/MICINN//PID2020-119008RB-I00/AEI/10.13039/501100011033
dc.relation.projectIDinfo:eu-repo/grantAgreement/MICINN//IDI-20210391
dc.rightsAttribution 4.0 Internationalen
dc.rights.accessRightsopen access
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subject.cdu579.67
dc.subject.cdu663.25
dc.subject.keywordLachancea thermotoleransl
dc.subject.keywordLactic acid
dc.subject.keywordOrganic acids
dc.subject.keywordAroma compounds
dc.subject.keywordWine
dc.subject.ucmMicrobiología (Biología)
dc.subject.ucmBioquímica (Química)
dc.subject.unesco3309.90 Microbiología de Alimentos
dc.subject.unesco2302.12 Fermentación
dc.titleA comparative study of Lachancea thermotolerans fermentative performance under standardized wine production conditions
dc.typejournal article
dc.type.hasVersionVoR
dc.volume.number21
dspace.entity.typePublication
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relation.isAuthorOfPublication2388c3c0-431f-4f3f-9652-b266505fb66d
relation.isAuthorOfPublicationd779dc78-9841-41f1-9ea5-f5c397c918c0
relation.isAuthorOfPublication.latestForDiscoveryca442770-246d-4357-aa5c-a3ba6edf1137
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