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Molecules 2016, 21(12), 1744; doi:10.3390/molecules21121744

Combined Use of S. pombe and L. thermotolerans in Winemaking. Beneficial Effects Determined Through the Study of Wines’ Analytical Characteristics

Chemistry and Food Technology Department, Polytechnic University of Madrid, Avenida Complutense S/N, 28040 Madrid, Spain
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Academic Editor: Derek J. McPhee
Received: 3 November 2016 / Revised: 3 December 2016 / Accepted: 7 December 2016 / Published: 18 December 2016
(This article belongs to the Section Natural Products)
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Abstract

The most common way to produce red wine is through the use of Saccharomyces cerevisiae strains for alcoholic fermentation and lactic acid bacteria for malolactic fermentation. This traditional winemaking methodology produces microbiologically stable red wines. However, under specific conditions off-flavours can occur, wine quality can suffer and human health problems are possible, especially after the second fermentation by the lactic acid bacteria. In warm countries, problems during the malolactic fermentation arise because of the high pH of the must, which makes it very difficult to properly control the process. Under such conditions, wines with high acetic acid and histamine concentrations are commonly produced. This study investigates a recent red
wine-making technology that uses a combination of Lachancea thermotolerans and Schizosaccharomyces pombe as an alternative to the conventional malolactic fermentation. This work studies new parameters such as aroma compounds, amino acids, ethanol index and sensory evaluation. Schizosaccharomyces pombe totally consumes malic acid while Lachancea thermotolerans produces lactic acid, avoiding excessive deacidification of musts with low acidity in warm viticulture areas. This methodology also reduces the malolactic fermentation hazards in wines with low acidity. The main products are wines that contain less acetic acid, less biogenic amines and precursors and less ethyl carbamate precursors than the traditional wines produced via conventional fermentation techniques. View Full-Text
Keywords: Schizosaccharomyces pombe; Lachancea thermotolerans; pyruvic acid; malic acid; lactic acid; urea; food safety; amino acids; winemaking Schizosaccharomyces pombe; Lachancea thermotolerans; pyruvic acid; malic acid; lactic acid; urea; food safety; amino acids; winemaking
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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).

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Benito, Á.; Calderón, F.; Benito, S. Combined Use of S. pombe and L. thermotolerans in Winemaking. Beneficial Effects Determined Through the Study of Wines’ Analytical Characteristics. Molecules 2016, 21, 1744.

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