Next Article in Journal
Pretreatment with Relaxin Does Not Restore NO-Mediated Modulation of Calcium Signal in Coronary Endothelial Cells Isolated from Spontaneously Hypertensive Rats
Next Article in Special Issue
The Effect of Phenol Composition on the Sensory Profile of Smoke Affected Wines
Previous Article in Journal
Enhanced Supersaturation and Oral Absorption of Sirolimus Using an Amorphous Solid Dispersion Based on Eudragit® E
Previous Article in Special Issue
Complex Interplay of Hormonal Signals during Grape Berry Ripening
Article Menu

Export Article

Open AccessArticle
Molecules 2015, 20(6), 9510-9523; doi:10.3390/molecules20069510

Combine Use of Selected Schizosaccharomyces pombe and Lachancea thermotolerans Yeast Strains as an Alternative to theTraditional Malolactic Fermentation in Red Wine Production

Departamento de Química y Tecnología de Alimentos, Universidad Politécnica de Madrid, Ciudad Universitaria S/N, 28040 Madrid, Spain
*
Author to whom correspondence should be addressed.
Academic Editors: Susan Ebeler and Helene Hopfer
Received: 17 February 2015 / Revised: 11 May 2015 / Accepted: 12 May 2015 / Published: 26 May 2015
(This article belongs to the Collection Wine Chemistry)
View Full-Text   |   Download PDF [2223 KB, uploaded 26 May 2015]   |  

Abstract

Most red wines commercialized in the market use the malolactic fermentationprocess in order to ensure stability from a microbiological point of view. In this secondfermentation, malic acid is converted into L-lactic acid under controlled setups. Howeverthis process is not free from possible collateral effects that on some occasions produceoff-flavors, wine quality loss and human health problems. In warm viticulture regions suchas the south of Spain, the risk of suffering a deviation during the malolactic fermentationprocess increases due to the high must pH. This contributes to produce wines with highvolatile acidity and biogenic amine values. This manuscript develops a new red winemakingmethodology that consists of combining the use of two non-Saccharomyces yeast strains asan alternative to the traditional malolactic fermentation. In this method, malic acid is totallyconsumed by Schizosaccharomyces pombe, thus achieving the microbiological stabilizationobjective, while Lachancea thermotolerans produces lactic acid in order not to reduce andeven increase the acidity of wines produced from low acidity musts. This technique reducesthe risks inherent to the malolactic fermentation process when performed in warm regions.The result is more fruity wines that contain less acetic acid and biogenic amines than thetraditional controls that have undergone the classical malolactic fermentation. View Full-Text
Keywords: Schizosaccharomyces pombe; Lachancea thermotolerans; malic acid; lacticacid; urea; ethyl carbamate; histamine Schizosaccharomyces pombe; Lachancea thermotolerans; malic acid; lacticacid; urea; ethyl carbamate; histamine
Figures

Figure 1

This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

Scifeed alert for new publications

Never miss any articles matching your research from any publisher
  • Get alerts for new papers matching your research
  • Find out the new papers from selected authors
  • Updated daily for 49'000+ journals and 6000+ publishers
  • Define your Scifeed now

SciFeed Share & Cite This Article

MDPI and ACS Style

Benito, Á.; Calderón, F.; Palomero, F.; Benito, S. Combine Use of Selected Schizosaccharomyces pombe and Lachancea thermotolerans Yeast Strains as an Alternative to theTraditional Malolactic Fermentation in Red Wine Production. Molecules 2015, 20, 9510-9523.

Show more citation formats Show less citations formats

Related Articles

Article Metrics

Article Access Statistics

1

Comments

[Return to top]

Molecules EISSN 1420-3049 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert
Back to Top