Next Article in Journal
Chemical Migration from Beverage Packaging Materials—A Review
Next Article in Special Issue
Traditional and Artisanal Beverages in Nigeria: Microbial Diversity and Safety Issues
Previous Article in Journal
Happy Hour? A Preliminary Study of the Effect of Induced Joviality and Sadness on Beer Perception
Previous Article in Special Issue
Wine Industry’s Attitude towards Oenological Yeasts: Italy as a Case Study
Article

Dynamic of Lachancea thermotolerans Population in Monoculture and Mixed Fermentations: Impact on Wine Characteristics

Estación de Viticultura e Enoloxía de Galicia (EVEGA-AGACAL), Ponte San Clodio S/N, 32428 Leiro, Ourense, Spain
*
Author to whom correspondence should be addressed.
Beverages 2020, 6(2), 36; https://doi.org/10.3390/beverages6020036
Received: 28 March 2020 / Revised: 22 April 2020 / Accepted: 18 May 2020 / Published: 1 June 2020
(This article belongs to the Special Issue Fermentation Process and Microbial Safety of Beverages)
Lachancea thermotolerans is a non-Saccharomyces yeast appreciated for its potential of acidification due to the production of lactic acid; however, this species also synthetizes other metabolites that modulate organoleptic wine properties. The aim of this study was to evaluate the strain L. thermotolerans Lt93 to ferment ‘Treixadura’ and ‘Mencía’ musts and its impact on yeast population dynamics and wine characteristics. Fermentations using monocultures of L. thermotolerans Lt93 and S. cerevisiae strains, sequential inoculation and spontaneous process were performed. The dynamic of yeast population and wine composition were analyzed following standard methodology. L. thermotolerans Lt93 was unable to overgrow wild yeast population in ‘Treixadura’ white must; however, with ‘Mencía’ red must, Lt93 was the predominant yeast at the beginning of fermentation and remained at high frequency until the end. Lt93 Treixadura wines had slightly higher acidity and higher content of esters and acids than ScXG3 wines. Lt93 Mencía wines presented higher acidity (10.1 g/L) and 0.8% (v/v) lower ethanol content than Sc71B wines. The content of esters and fatty acids was 3.3 and 4.0 times lower, respectively, in Lt93 than in Sc71B Mencía wines. It was possible to increase wine acidity and modulate the chemical wine profile by using Lt93. View Full-Text
Keywords: non-Saccharomyces; Lachancea thermotolerans; Saccharomyces cerevisiae; monoculture fermentation; sequential fermentation; wine non-Saccharomyces; Lachancea thermotolerans; Saccharomyces cerevisiae; monoculture fermentation; sequential fermentation; wine
Show Figures

Figure 1

MDPI and ACS Style

Blanco, P.; Rabuñal, E.; Neira, N.; Castrillo, D. Dynamic of Lachancea thermotolerans Population in Monoculture and Mixed Fermentations: Impact on Wine Characteristics. Beverages 2020, 6, 36. https://doi.org/10.3390/beverages6020036

AMA Style

Blanco P, Rabuñal E, Neira N, Castrillo D. Dynamic of Lachancea thermotolerans Population in Monoculture and Mixed Fermentations: Impact on Wine Characteristics. Beverages. 2020; 6(2):36. https://doi.org/10.3390/beverages6020036

Chicago/Turabian Style

Blanco, Pilar, Eva Rabuñal, Noemi Neira, and David Castrillo. 2020. "Dynamic of Lachancea thermotolerans Population in Monoculture and Mixed Fermentations: Impact on Wine Characteristics" Beverages 6, no. 2: 36. https://doi.org/10.3390/beverages6020036

Find Other Styles
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

1
Back to TopTop