Vicente, JavierVladic, LukaNavascués López-Cordón, EvaBrezina, SilviaSantos de la Sen, AntonioCalderón, FernandoTesfaye, WenduMarquina Díaz, DomingoRauhut, DorisSantiago, Benito2024-07-182024-07-182024-02-09Vicente, 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.2024.101214.2590-157510.1016/J.FOCHX.2024.101214https://hdl.handle.net/20.500.14352/106864Javier Vicente ha realizado esta investigación con una beca de la Universidad Complutense de Madrid (CT58/21-CT59/21)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.engAttribution 4.0 Internationaljournal articlehttps://doi.org/10.1016/j.fochx.2024.101214https://www.sciencedirect.com/science/article/pii/S2590157524001019open access579.67663.25Lachancea thermotoleranslLactic acidOrganic acidsAroma compoundsWineMicrobiología (Biología)Bioquímica (Química)3309.90 Microbiología de Alimentos2302.12 Fermentación