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Molecules 2017, 22(5), 739; doi:10.3390/molecules22050739

The Combined Use of Schizosaccharomyces pombe and Lachancea thermotolerans—Effect on the Anthocyanin Wine Composition

Departamento de Química y Tecnología de Alimentos, Universidad Politécnica de Madrid, Ciudad Universitaria S/N, 28040 Madrid, Spain
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Academic Editor: Derek J. McPhee
Received: 22 February 2017 / Revised: 21 April 2017 / Accepted: 25 April 2017 / Published: 4 May 2017
(This article belongs to the Collection Wine Chemistry)
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Abstract

The most popular methodology to make red wine is through the combined use of Saccharomyces cerevisiae yeast and lactic acid bacteria, for alcoholic fermentation and malolactic fermentation respectively. This classic winemaking practice produces stable red wines from a microbiological point of view. This study aims to investigate a recent red winemaking biotechnology, which through the combined use of Lachancea thermotolerans and Schizosaccharomyces pombe is used as an alternative to the classic malolactic fermentation. In this new methodology, Schizosaccharomyces pombe totally consumes malic acid, while Lachancea thermotolerans produces lactic acid, avoiding excessive deacidification of musts with low acidity in warm viticulture areas such as Spain. This new methodology has been reported to be a positive alternative to malolactic fermentation in low acidity wines, since it has the advantage to produce wines with a more fruity flavor, less acetic acid, less ethyl carbamate originators and less biogenic amines than the traditional wines produced via conventional fermentation techniques. The study focuses on unexplored facts related to this novel biotechnology such as color and anthocyanin profile. View Full-Text
Keywords: fission yeast; Schizosaccharomyces pombe; Lachancea thermotolerans; pyruvic acid; malic acid; lactic acid; urea; ethyl carbamate; biogenic amines; anthocyanins; winemaking fission yeast; Schizosaccharomyces pombe; Lachancea thermotolerans; pyruvic acid; malic acid; lactic acid; urea; ethyl carbamate; biogenic amines; anthocyanins; 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. The Combined Use of Schizosaccharomyces pombe and Lachancea thermotolerans—Effect on the Anthocyanin Wine Composition. Molecules 2017, 22, 739.

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