Wine bioacidification: Fermenting Airén grape juices with Lachancea thermotolerans and Metschnikovia pulcherrima followed by sequential Saccharomyces cerevisiae inoculation.

Autor: Izquierdo-Cañas PM; Instituto Regional de Investigación y Desarrollo Agroalimentario y Forestal de Castilla-La Mancha (IRIAF), IVICAM, Ctra. Albacete s/n, 13700 Tomelloso, Spain. Electronic address: pmizquierdo@jccm.es., Del Fresno JM; enotecUPM. Escuela Técnica Superior de Ingería Agronómica, Alimentaria y de Biosistemas (ETSIAAB), Universidad Politécnica de Madrid. Avenida Puerta de Hierro 2, 28040 Madrid, Spain. Electronic address: juanmanuel.delfresno@upm.es., Malfeito-Ferreira M; LEAF, Linking Landscape, Environment, Agriculture and Food Research Center, Associate Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal. Electronic address: mmalfeito@isa.ulisboa.pt., Mena-Morales A; Instituto Regional de Investigación y Desarrollo Agroalimentario y Forestal de Castilla-La Mancha (IRIAF), IVICAM, Ctra. Albacete s/n, 13700 Tomelloso, Spain. Electronic address: amenam@jccm.es., García-Romero E; Instituto Regional de Investigación y Desarrollo Agroalimentario y Forestal de Castilla-La Mancha (IRIAF), IVICAM, Ctra. Albacete s/n, 13700 Tomelloso, Spain. Electronic address: estebang@jccm.es., Heras JM; Lallemand Ibérica, 28521 Madrid, Spain. Electronic address: jmheras@lallemand.com., Loira I; Instituto Regional de Investigación y Desarrollo Agroalimentario y Forestal de Castilla-La Mancha (IRIAF), IVICAM, Ctra. Albacete s/n, 13700 Tomelloso, Spain. Electronic address: iris.loira@upm.es., González C; Instituto Regional de Investigación y Desarrollo Agroalimentario y Forestal de Castilla-La Mancha (IRIAF), IVICAM, Ctra. Albacete s/n, 13700 Tomelloso, Spain. Electronic address: carmen.gchamorro@upm.es., Morata A; Instituto Regional de Investigación y Desarrollo Agroalimentario y Forestal de Castilla-La Mancha (IRIAF), IVICAM, Ctra. Albacete s/n, 13700 Tomelloso, Spain. Electronic address: antonio.morata@upm.es.
Jazyk: angličtina
Zdroj: International journal of food microbiology [Int J Food Microbiol] 2025 Jan 16; Vol. 427, pp. 110977. Date of Electronic Publication: 2024 Nov 13.
DOI: 10.1016/j.ijfoodmicro.2024.110977
Abstrakt: Biological acidification and bioprotection are interesting tools to overcome some problems of climate change and fit some consumer requirements for fresher wine styles. Juices of Airén (Vitis vinifera L.) were fermented by Lachancea thermotolerans (Lt) and Metschnikowia pulcherrima (Mp) starters and compared with Saccharomyces cerevisiae (Sc). Fermentations were monitored and wines were analysed for standard parameters and volatile fractions by SPE-GC-MS. Wines were evaluated by an experienced tasting panel. All ferments reached dryness with lower volatile acidity and lower ethanol than the control. All strains of Lt used for biological acidification reduced the pH values of wines (pH 3.25-3.56) more than chemical acidification with 1.5 g/L of tartaric acid (pH 3.64). Wines were characterised by different total acidity and volatile composition according to the yeasts used. Lt and Mp produced wines with higher perception of freshness and acidity than Sc control, probably elicited by the higher production of lactic acid complemented with higher contents of succinic acid (+0.2-0.6 g/L). Overall, the results showed that bioacidification is a practical alternative to chemical acidification to cope with either climate change or consumer demand for fresher wine styles.
Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this article. Antonio Morata Full Professor of Food Technology.
(Copyright © 2024. Published by Elsevier B.V.)
Databáze: MEDLINE
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