Synergetic Effect of Metschnikowia pulcherrima and Lachancea thermotolerans in Acidification and Aroma Compounds in Airén Wines

化学 食品科学 发酵 芳香 风味 葡萄酒 乳酸 细菌 生物 遗传学
作者
Carlos Escott,Cristian Vaquero,Iris Loira,Carmen López,Carmen González,António Morata
出处
期刊:Foods [Multidisciplinary Digital Publishing Institute]
卷期号:11 (22): 3734-3734 被引量:13
标识
DOI:10.3390/foods11223734
摘要

On the one hand, the species Lachancea thermotolerans is known for its high genetic diversity, allowing for the existence of strains that produce high concentrations of lactic acid. In contrast, the species Metschnikowia pulcherrima is renowned for its high enzymatic activity capable of producing aromatic esters during fermentation. By enhancing acidity and boosting the concentration of aromatic compounds, both species are currently used to enhance the organoleptic profile of wines. In this regard, ternary fermentations with M. pulcherrima and L. thermotolerans were carried out and the wines produced were further analysed with GC-FID, FTIR, and UV-Vis spectrophotometry. The outcomes showed that the species M. pulcherrima favored an increase in ethyl lactate (between 37 and 41 mg/L) along with an increased concentration of 2-phenylethyl alcohol (between 30 and 35 mg/L), whereas the species L. thermotolerans was able to produce 1 g/L of lactic acid in ternary fermentations. Additionally, pH levels were slightly lower in these fermentations and the color of the white wines produced showed less chemical oxidation as hue values were lower than the control. Finally, the ternary fermentations of L. thermotolerans and M. pulcherrima had higher overall rating in the tasting. In conclusion, ternary fermentations involving these two non-Saccharomyces species are suggested as a substitute for spontaneous fermentations in the production of wines from neutral varieties to express freshness more vividly. This biotechnology may be further favored by the possibility of applying emerging technologies for the removal of microorganisms in grapes and musts.

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