RT Journal Article
T1 An Integrative View of the Role of Lachancea thermotolerans in Wine Technology
A1 Vicente Sánchez, Javier
A1 Navascués, Eva
A1 Calderón, Fernando
A1 Santos de la Sen, Antonio
A1 Marquina Díaz, Domingo
A1 Benito, Santiago
AB The interest in Lachancea thermotolerans, a yeast species with unusual characteristics, has notably increased in all ecological, evolutionary, and industrial aspects. One of the key characteristics of L. thermotolerans is the production of high quantities of lactic acid compared to other yeast species. Its evolution has mainly been driven by the influence of the environment and domestication, allowing several metabolic traits to arise. The molecular regulation of the fermentative process in L. thermotolerans shows interesting routes that play a complementary or protective role against fermentative stresses. One route that is activated under this condition is involved in the production of lactic acid, presenting a complete system for its production, showing the involvement of several enzymes and transporters. In winemaking, the use of L. thermotolerans is nowadays mostly focused in early–medium-maturity grape varieties, in which over-ripening can produce wines lacking acidity and with high concentrations of ethanol. Recent studies have reported new positive influences on quality apart from lactic acid acidification, such as improvements in color, glutathione production, aroma, malic acid, polysaccharides, or specific enzymatic activities that constitute interesting new criteria for selecting better strains. This positive influence on winemaking has increased the availability of commercial strains during recent years, allowing comparisons among some of those products. Initially, the management of L. thermotolerans was thought to be combined with Saccaharomyces cerevisiae to properly end alcoholic fermentation, but new studies are innovating and reporting combinations with other key enological microorganisms such as Schizosaccharomyces pombe, Oenocous oeni, Lactiplantibacillus plantarum, or other non-Saccharomyces.
PB MDPI
SN 2304-8158
YR 2021
FD 2021-11-21
LK https://hdl.handle.net/20.500.14352/4974
UL https://hdl.handle.net/20.500.14352/4974
LA eng
NO Ministerio de Ciencia e Innovación (MICINN)
NO Universidad Complutense de Madrid / Comunidad de Madrid / Fondo Social Europeo
NO Centro para el Desarrollo Tecnológico Industrial (CDTI )
DS Docta Complutense
RD 12 may 2025