Combined Use of Schizosaccharomyces pombe and a Lachancea thermotolerans Strain with a High Malic Acid Consumption Ability for Wine Production
Abstract
:1. Introduction
2. Materials and Methods
2.1. Microorganisms
2.2. Vinification
2.3. Chemical Parameter Measurements
2.4. Volatile Compounds
2.5. Color Intensity
2.6. Statistical Analyses
3. Results and Discussion
3.1. Fermentation Kinetics
3.2. Glucose and Fructose
3.3. Ethanol
3.4. l-Lactic Acid
3.5. Malic Acid
3.6. Acetic Acid
3.7. Succinic Acid
3.8. Glycerol
3.9. Volatile Compounds
3.10. Color Intensity
4. Conclusions
Supplementary Materials
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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SC | S. cerevisiae (106 CFU/mL) alone. |
LT…SC | L. thermotolerans (106 CFU/mL) followed by S. cerevisiae (106 CFU/mL) 5 days later. |
LT…SP | L. thermotolerans (106 CFU/mL) followed by S. pombe (106 CFU/mL) 5 days later. |
SP | S. pombe (106 CFU/mL) alone. |
SC | LT…SC | LT…SP | SP | |
---|---|---|---|---|
l-lactic acid (g/L) | 0.11 ± 0.03 a | 2.26 ± 0.64 c | 1.52 ± 0.09 b | 0.16 ± 0.02 a |
l-malic acid (g/L) | 1.41 ± 0.03 d | 1.11 ± 0.10 c | 0.11 ± 0.03 a | 0.48 ± 0.07 b |
Succinic acid (g/L) | 1.47 ± 0.06 c | 1.41 ± 0.07 bc | 1.34 ± 0.03 b | 1.26 ± 0.04 a |
Acetic acid (g/L) | 0.36 ± 0.05 a | 0.51 ± 0.07 b | 0.45 ± 0.03 b | 0.45 ± 0.01 b |
pH | 3.77 ± 0.02 b | 3.62 ± 0.02 a | 3.78 ± 0.04 b | 3.83 ± 0.01 c |
Ethanol (g/L) | 11.63 ± 0.06 c | 11.21 ± 0.06 a | 11.46 ± 0.06 b | 11.72 ± 0.04 c |
Glucose + Fructose (g/L) | 1.24 ± 0.21 a | 4.73 ± 0.06 c | 1.85 ± 0.24 b | 1.56 ± 0.14 ab |
Glycerol (g/L) | 9.25 ± 0.32 b | 8.96 ± 0.47 ab | 9.13 ± 0.26 b | 8.26 ± 0.14 a |
Compound (Area Units) | SC | SP | LT…SC | LT…SP |
---|---|---|---|---|
Ethyl acetate | 1.42 ± 0.02 a | 1.59 ± 0.2 a | 0.77 ± 0.41 b | 1.43 ± 0.14 a |
3-Methyl butanal * | 2.70 ± 0.62 a | 0.00 ± 0.00 a | 0.87 ± 0.70 a | 1.88 ± 2.45 a |
2-Methylpropyl acetate | 0.03 ± 0.00 a | 0.02 ± 0.00 a | 0.01 ± 0.01 b | 0.03 ± 0.00 a |
Ethyl butanoate | 0.05 ± 0.01 a | 0.05 ± 0.01 a | 0.01 ± 0.01 b | 0.053 ± 0.01 a |
Toluene | 0.15 ± 0.14 a | 0.11 ± 0.10 a | 0.13 ± 0.11 a | 0.10 ± 0.09 a |
Ethyl 3-methylbutanoate * | 5.56 ± 1.04 a | 2.93 ± 0.28 ab | 1.97 ± 1.89 b | 4.95 ± 1.43 ab |
1-(1-Ethoxyethoxy)pentane * | 0.00 ± 0.00 b | 3.24 ± 0.99 a | 0.00 ± 0.00 b | 3.17 ± 1.89 a |
2-Methyl-1-propanol | 0.89 ± 0.14 a | 0.69 ± 0.09 ab | 0.48 ± 0.08 b | 0.92 ± 0.25 a |
3-Methyl-1-butyl acetate | 0.55 ± 0.07 a | 0.39 ± 0.08 a | 0.25 ± 0.20 a | 0.26 ± 0.07 a |
Butanol * | 2.58 ± 2.65 b | 3.73 ± 3.35 b | 31.42 ± 13.54 a | 7.88 ± 0.95 b |
3-Methyl-1-butanol | 6.65 ± 0.37 a | 5.88 ± 0.43 a | 5.06 ± 0.23 a | 6.25 ± 1.07 a |
Ethyl hexanoate | 0.48 ± 0.10 a | 0.51 ± 0.09 a | 0.21 ± 0.08 a | 0.42 ± 0.26 a |
Ethyl lactate | 0.03 ± 0.01 c | 0.02 ± 0.00 c | 0.19 ± 0.04 a | 0.11 ± 0.01 b |
Hexanol | 0.29 ± 0.01 a | 0.28 ± 0.02 a | 0.26 ± 0.00 a | 0.29 ± 0.02 a |
cis-3-Hexen-1-ol * | 20.35 ± 1.91 a | 18.19 ± 1.51 ab | 17.41 ± 1.23 ab | 13.38 ± 3.91 b |
Ethyl octanoate | 0.11 ± 0.03 b | 0.15 ± 0.02 ab | 0.01 ± 0.00 c | 0.19 ± 0.03 a |
2-Nonanol * | 4.82 ± 2.04 b | 10.51 ± 1.95 a | 2.71 ± 0.23 b | 4.85 ± 1.33 b |
Ethyl 3-hydroxybutyrate * | 3.76 ± 1.12 a | 4.44 ± 0.34 a | 1.70 ± 0.08 b | 2.99 ± 0.85 ab |
Benzaldehyde | 0.03 ± 0.00 a | 0.02 ± 0.00 b | 0.02 ± 0.00 ab | 0.02 ± 0.00 ab |
Ethyl nonanoate * | 7.92 ± 1.35 a | 7.96 ± 2.38 a | 1.53 ± 0.62 b | 8.51 ± 0.86 a |
Ethyl 2-hydroxy-4-methylpentanoate * | 14.75 ± 0.28 a | 10.69 ± 0.67 b | 11.09 ± 0.59 b | 15.78 ± 1.04 a |
Octanol * | 11.93 ± 3.63 a | 13.07 ± 1.85 a | 3.66 ± 1.36 b | 13.54 ± 2.62 a |
2-Methyl propanoic acid | 0.03 ± 0.00 a | 0.02 ± 0.00 a | 0.03 ± 0.01 a | 0.02 ± 0.00 a |
Isoamyl lactate | 0.00 ± 0.00 b | 0.00 ± 0.00 b | 0.03 ± 0.00 a | 0.03 ± 0.00 a |
Ethyl 2-furoate * | 1.32 ± 0.14 a | 1.01 ± 0.08 b | 1.03 ± 0.11 ab | 1.11 ± 0.12 ab |
Methyl benzoate * | 1.95 ± 0.27 a | 0.98 ± 0.03 c | 1.73 ± 0.11 ab | 1.33 ± 0.15 bc |
Butanoic acid * | 2.04 ± 0.30 a | 1.94 ± 0.31 a | 1.62 ± 0.16 a | 1.68 ± 0.52 a |
Ethyl decanoate | 0.01 ± 0.00 a | 0.02 ± 0.00 a | 0.00 ± 0.00 b | 0.02 ± 0.04 a |
Butyrolactone * | 7.92 ± 0.11 a | 4.08 ± 0.99 b | 6.52 ± 0.71 a | 8.26 ± 1.12 a |
4-methylbenzaldehyde * | 9.11 ± 1.74 a | 6.36 ± 1.15 a | 7.42 ± 1.12 a | 7.30 ± 1.12 a |
Acetophenone * | 2.23 ± 0.90 ab | 1.50 ± 0.36 b | 2.17 ± 0.77 ab | 3.79 ± 0.80 a |
2-methyl butanoic acid | 0.01 ± 0.00 a | 0.01 ± 0.00 a | 0.01 ± 0.00 a | 0.01 ± 0.00 a |
Diethyl succinate | 0.08 ± 0.01 b | 0.05 ± 0.01 b | 0.04 ± 0.01 b | 0.27 ± 0.11 a |
Dodecanal * | 4.52 ± 0.57 ab | 4.68 ± 0.39 a | 3.26 ± 0.15 b | 4.21 ± 0.70 ab |
3-(methylthio)-1-propanol * | 7.06 ± 1.32 b | 6.63 ± 1.27 b | 3.70 ± 0.89 c | 10.83 ± 0.72 a |
Ethyl phenylacetate * | 1.70 ± 0.13 ab | 1.22 ± 0.12 b | 1.76 ± 0.31 a | 1.84 ± 0.14 a |
2-phenylethyl acetate | 0.02 ± 0.00 a | 0.01 ± 0.00 a | 0.02 ± 0.00 a | 0.01 ± 0.00 a |
β-damascenone * | 4.75 ± 0.92 a | 3.73 ± 0.58 a | 4.61 ± 0.30 a | 4.82 ± 0.68 a |
Ethyl dodecanoate * | 0.80 ± 0.12 a | 1.12 ± 0.13 a | 0.00 ± 0.00 b | 1.26 ± 0.36 a |
Hexanoic acid | 0.07 ± 0.00 a | 0.07 ± 0.01 a | 0.04 ± 0.00 b | 0.07 ± 0.01 a |
N-(3-Methylbutyl)acetamide | 0.06 ± 0.01 b | 0.05 ± 0.00 b | 0.05 ± 0.00 b | 0.09 ± 0.01 a |
Butanedioic acid, ethyl 3-methylbutyl ester * | 2.30 ± 0.16 b | 1.77 ± 0.19 b | 1.22 ± 0.21 b | 10.54 ± 4.61 a |
Phenylethyl alcohol | 1.44 ± 0.08 a | 1.22 ± 0.11 a | 1.43 ± 0.25 a | 1.55 ± 0.13 a |
Octanoic acid | 0.20 ± 0.02 a | 0.23 ± 0.01 a | 0.08 ± 0.00 b | 0.20 ± 0.01 a |
Nonanoic acid | 0.04 ± 0.00 a | 0.05 ± 0.02 a | 0.05 ± 0.01 a | 0.04 ± 0.02 a |
Decanoic acid * | 25.98 ± 2.68 a | 31.34 ± 2.19 a | 28.92 ± 2.54 a | 17.17 ± 1.96 b |
SC | LT…SC | LT…SP | SP | |
---|---|---|---|---|
420 nm | 0.63 ± 0.02 a | 0.65 ± 0.04 a | 0.66 ± 0.03 a | 0.69 ± 0.04 a |
520 nm | 1.22 ± 0.04 a | 1.30 ± 0.06 a | 1.26 ± 0.05 a | 1.29 ± 0.06 a |
620 nm | 0.19 ± 0.01 a | 0.21 ± 0.02 a | 0.19 ± 0.02 a | 0.21 ± 0.03 a |
CI | 2.04 ± 0.07 a | 2.16 ± 0.12 a | 2.11 ± 0.10 a | 2.19 ± 0.13 a |
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Vicente, J.; Kelanne, N.; Navascués, E.; Calderón, F.; Santos, A.; Marquina, D.; Yang, B.; Benito, S. Combined Use of Schizosaccharomyces pombe and a Lachancea thermotolerans Strain with a High Malic Acid Consumption Ability for Wine Production. Fermentation 2023, 9, 165. https://doi.org/10.3390/fermentation9020165
Vicente J, Kelanne N, Navascués E, Calderón F, Santos A, Marquina D, Yang B, Benito S. Combined Use of Schizosaccharomyces pombe and a Lachancea thermotolerans Strain with a High Malic Acid Consumption Ability for Wine Production. Fermentation. 2023; 9(2):165. https://doi.org/10.3390/fermentation9020165
Chicago/Turabian StyleVicente, Javier, Niina Kelanne, Eva Navascués, Fernando Calderón, Antonio Santos, Domingo Marquina, Baoru Yang, and Santiago Benito. 2023. "Combined Use of Schizosaccharomyces pombe and a Lachancea thermotolerans Strain with a High Malic Acid Consumption Ability for Wine Production" Fermentation 9, no. 2: 165. https://doi.org/10.3390/fermentation9020165