Vicente, JavierKelanne, NiinaRodrigo-Burgos, LydiaNavascuésNavascués López-Cordón, EvaCalderón, FernandoSantos de la Sen, AntonioMarquina Díaz, DomingoYang, BaoruBenito, Santiago2024-08-072024-08-072022-12-09Javier Vicente, Niina Kelanne, Lydia Rodrigo-Burgos, Eva Navascués, Fernando Calderón, Antonio Santos, Domingo Marquina, Baoru Yang, Santiago Benito, Influence of different Lachancea thermotolerans strains in the wine profile in the era of climate challenge, FEMS Yeast Research, Volume 23, 2023, foac062, https://doi.org/10.1093/femsyr/foac0621567-1356https://doi.org/10.1093/femsyr/foac062https://hdl.handle.net/20.500.14352/107416The study performed sequential fermentations of red grape juice using several strains of Lachancea thermotolerans and one strain of Saccharomyces cerevisiae. Due to the new conditions imposed by climate change, wine acidity must be affected as well as the volatile profile. Non-Saccharomyces yeasts such as L. thermotolerans are real alternatives to soften the impact of climate change in winemaking. The L. thermotolerans strains included three commercially available strains and two wine-related natural isolates. L. thermotolerans showed significant statistical differences in basic chemical parameters such as lactic acid, malic acid, or ethanol concentrations as well as in the volatile profile. S. cerevisiae clearly produced some volatile compounds in higher amounts than the studied L. thermotolerans strains while others showed the opposite effect. Sequential fermentations involving any of the studied strains of L. thermotolerans with S. cerevisiae showed an increased volatile profile compared to the S. ceresisiae single fermentation, highlighting the synergic effect between the studied species.engInfluence of different Lachancea thermotolerans strains in the wine profile in the era of climate challengejournal article1567-1364https://doi.org/10.1093/femsyr/foac06236494201https://academic.oup.com/femsyr/article/doi/10.1093/femsyr/foac062/6886540restricted access579.67:663.2663.12:551.583Lachancea thermotoleransSaccharomyces cerevisiaeClimate changeWine fermentationVolatile compoundsMicrobiología (Biología)Tecnología de los alimentos2414 Microbiología3309 Tecnología de Los Alimentos3309.29 Vino2302.12 Fermentación