Vicente Sánchez, JavierWang, LiBrezina, SilviaFritsch, StefanieNavascués López-Cordón, EvaSantos de la Sen, AntonioCalderón, FernandoTesfaye, WenduMarquina Díaz, DomingoRauhut, DorisBenito, Santiago2024-12-112024-12-112024-11-30Vicente 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.2024.102054.10.1016/j.fochx.2024.102054https://hdl.handle.net/20.500.14352/112469Funding 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).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.engAttribution-NonCommercial-NoDerivatives 4.0 Internationalhttp://creativecommons.org/licenses/by-nc-nd/4.0/journal article2590-1575https://doi.org/10.1016/j.fochx.2024.102054https://www.sciencedirect.com/science/article/pii/S2590157524009428open access579.67663.25Lachancea thermotoleransOenococus oeniLactiplantibacillus plantarumLactobacillus plantarumSaccharomycesSchizosaccharomyces pombeMalic acidLactic acidMicrobiología (Biología)Bioquímica (Química)3309.90 Microbiología de Alimentos2302.12 Fermentación