title: Quality and Composition of Airén Wines Fermented by Sequential Inoculation ofLachancea thermotoleransandSaccharomyces cerevisiae.
abstract: This study evaluates the influence ofLachancea thermotoleranson low-acidity Airén grape must from the south of Spain. For this purpose, combined fermentations withLachancea thermotoleransandSaccharomyces cerevisiaewere compared to a single fermentation byS. cerevisiae. Results of all developed analyses showed significant differences in several parameters including acidity, population growth kinetics, concentration of amino acids, volatile and non-volatile compounds, and sensorial parameters. The Airén wine quality increased mainly due to the acidification byL. thermotolerans. The acidification process caused a lactic acid increment of 3.18 g/L and a reduction of 0.22 in pH compared to the control fermentation, performed byS. cerevisiae.
authors.affiliation: Department of Chemistry and Food Technology, Polytechnic University of Madrid, Ciudad Universitaria S/N, ES-28040 Madrid, Spain.
authors.forename: Ángel
authors.initials: Á
authors.lastname: Benito
authors.affiliation: Department of Chemistry and Food Technology, Polytechnic University of Madrid, Ciudad Universitaria S/N, ES-28040 Madrid, Spain.
authors.forename: Fernando
authors.initials: F
authors.lastname: Calderón
authors.affiliation: Department of Chemistry and Food Technology, Polytechnic University of Madrid, Ciudad Universitaria S/N, ES-28040 Madrid, Spain.
authors.forename: Felipe
authors.initials: F
authors.lastname: Palomero
authors.affiliation: Department of Chemistry and Food Technology, Polytechnic University of Madrid, Ciudad Universitaria S/N, ES-28040 Madrid, Spain.
authors.forename: Santiago
authors.initials: S
authors.lastname: Benito
keywords: Airén wine; Lachancea thermotolerans; Saccharomyces cerevisiae; amino acids; biogenic amines; combined fermentation; ethanol; glycerol; l-lactic acid; pyruvic acid