RT Journal Article
T1 Enhancing wine fermentation through concurrent utilization of Lachancea thermotolerans and lactic acid bacteria (Oenococcus oeni and Lactiplantibacillus plantarum) or Schizosaccharomyces pombe
A1 Vicente Sánchez, Javier
A1 Wang, Li
A1 Brezina, Silvia
A1 Fritsch, Stefanie
A1 Navascués López-Cordón, Eva
A1 Santos de la Sen, Antonio
A1 Calderón, Fernando
A1 Tesfaye, Wendu
A1 Marquina Díaz, Domingo
A1 Rauhut, Doris
A1 Benito, Santiago
AB Most commercially available red wines undergo alcoholic fermentation by Saccharomyces yeasts, followed by a second fermentation with the lactic acid bacteria Oenococcus oeni once the initial process is complete. However, this traditional approach can encounter complications in specific scenarios. These situations pose risks such as stalled alcoholic fermentation or the growth of undesirable bacteria while the process remains incomplete, leaving residual sugars in the wine. To address these challenges and the issue of low acidity prevalent in warmer viticultural regions, several novel alternatives are available. The alternatives involve the combined use of Lachancea thermotolerans to increase the acidity of the musts, lactic acid bacteria (Oenococcus oeni and Lactiplantibacillus plantarum) to ensure malic acid stability during early alcoholic fermentation stages, and Saccharomyces cerevisiae to properly complete alcoholic fermentation. The study showed variations in the final chemical parameters of wines based on the microorganisms used.
PB Elsevier
YR 2024
FD 2024-11-30
LK https://hdl.handle.net/20.500.14352/112469
UL https://hdl.handle.net/20.500.14352/112469
LA eng
NO Vicente J, Wang L, Brezina S, Fritsch S, Navascués E, Santos A, Calderón F, Tesfaye W, Marquina D, Rauhut D, Benito S. Enhancing wine fermentation through concurrent utilization of Lachancea thermotolerans and lactic acid bacteria (Oenococcus oeni and Lactiplantibacillus plantarum) or Schizosaccharomyces pombe. Food Chemistry: X 2024;24:102054. https://doi.org/10.1016/j.fochx.2024.102054.
NO Funding was provided by the Spanish Ministry of Science and Innovation, and the State Investigation Agency under the framework of Project VinSegCalClim (PID2020-119008RB-I00/AEI/10.13039/501100011033) and by the Spanish Center for the Development of Industrial Technology under the framework of Project IDI-20210391. Javier Vicente conducted this research under a fellowship from Complutense University of Madrid (CT58/21-CT59/21).
NO Ministerio de Ciencia e Innovación (España)
NO Centro para el Desarrollo Tecnológico Industrial (España)
NO Universidad Complutense de Madrid
DS Docta Complutense
RD 6 abr 2025