Influence of Lachancea thermotolerans on Cv. Emir Wine Fermentation

Abstract The present work describes the behaviour of Lachancea thermotolerans and Saccharomyces cerevisiae in pure, co‐cultured and sequential fermentations in cv. Emir grape must. Faster fermentation rates were observed in the wine made with pure culture of S. cerevisiae and the wine produced with simultaneously inoculated cultures of L. thermotolerans and S. cerevisiae. Both L. thermotolerans and S. cerevisiae gave high population numbers. L. thermotolerans usage in mixed and sequential cultures led to an increase in final total acidity content in the wines, varying in the range of 5.40‐6.28 g/l as tartaric acid compared to pure culture S. cerevisiae that gave the lowest level of total acidity (5 g/l). The increase was in the order of 1.18‐2.06 g/l total acidity. Increase in final acidity by the usage of L. thermotolerans might be useful to improve wines with low acidity due to global climate change. Volatile acidity levels as acetic acid ranged from 0.53 g/l ‐ 0.73 g/l, while the concentration of ethyl alcohol varied between 10.76% v/v and 11.62% v/v. Sequential fermentations of wines and pure culture fermentation of L. thermotolerans resulted in reduction in the concentrations of acetaldehyde, higher alcohols with exception of n‐propanol and esters. According to the sensory analysis, wine obtained with sequential inoculation of L. thermotolerans followed by inoculation of S. cerevisiae after 24 h, and simultaneous inoculation of these yeasts was the ...
Source: Yeast - Category: Molecular Biology Authors: Tags: ISSY32 Special Issue Source Type: research