Enhancing wine fermentation through concurrent utilization of Lachancea thermotolerans and lactic acid bacteria (Oenococcus oeni and Lactiplantibacillus plantarum) or Schizosaccharomyces pombe

Javier Vicente; Li Wang; Silvia Brezina; Stefanie Fritsch; Eva Navascués; Antonio Santos; Fernando Calderón; Wendu Tesfaye; Domingo Marquina; Doris Rauhut; Santiago Benito

doi:10.1016/j.fochx.2024.102054

Enhancing wine fermentation through concurrent utilization of Lachancea thermotolerans and lactic acid bacteria (Oenococcus oeni and Lactiplantibacillus plantarum) or Schizosaccharomyces pombe

Food Chem X. 2024 Nov 30:24:102054. doi: 10.1016/j.fochx.2024.102054. eCollection 2024 Dec 30.

Authors

Affiliations

¹ Unit of Microbiology, Genetics, Physiology and Microbiology Department, Biology Faculty, Complutense University of Madrid, Ciudad Universitaria, S/N, 28040 Madrid, Spain.
² Department of Microbiology and Biochemistry, Hochschule Geisenheim University (HGU), Von-Lade-Straße 1, 65366 Geisenheim, Germany.
³ Department of Chemistry and Food Technology, Polytechnic University of Madrid, Ciudad Universitaria, S/N, 28040 Madrid, Spain.

Abstract

Most commercially available red wines undergo alcoholic fermentation by Saccharomyces yeasts, followed by a second fermentation with the lactic acid bacteria Oenococcus oeni once the initial process is complete. However, this traditional approach can encounter complications in specific scenarios. These situations pose risks such as stalled alcoholic fermentation or the growth of undesirable bacteria while the process remains incomplete, leaving residual sugars in the wine. To address these challenges and the issue of low acidity prevalent in warmer viticultural regions, several novel alternatives are available. The alternatives involve the combined use of Lachancea thermotolerans to increase the acidity of the musts, lactic acid bacteria (Oenococcus oeni and Lactiplantibacillus plantarum) to ensure malic acid stability during early alcoholic fermentation stages, and Saccharomyces cerevisiae to properly complete alcoholic fermentation. The study showed variations in the final chemical parameters of wines based on the microorganisms used.

Keywords: Acetic acid (PubChem CID176); Diacetyl (PubChem CID6061); Ethyl lactate (PubChem CID7344); L-Lactic acid (PubChem CID107689); L-Malic acid (PubChem CID222656); Lachancea thermotolerans; Lactic acid; Lactiplantibacillus plantarum; Lactobacillus plantarum; Malic acid; Oenococus oeni; Phenylethyl Alcohol (PubChem CID6054); Saccharomyces; Schizosaccharomyces pombe; Succinic acid (PubChem CID1110).