title: Combined Use of S. pombe and L. thermotolerans in Winemaking. Beneficial Effects Determined Through the Study of Wines' Analytical Characteristics.
abstract: The most common way to produce red wine is through the use ofSaccharomyces cerevisiaestrains for alcoholic fermentation and lactic acid bacteria for malolactic fermentation. This traditional winemaking methodology produces microbiologically stable red wines. However, under specific conditions off-flavours can occur, wine quality can suffer and human health problems are possible, especially after the second fermentation by the lactic acid bacteria. In warm countries, problems during the malolactic fermentation arise because of the high pH of the must, which makes it very difficult to properly control the process. Under such conditions, wines with high acetic acid and histamine concentrations are commonly produced. This study investigates a recent red wine-making technology that uses a combination ofLachancea thermotoleransandSchizosaccharomyces pombeas an alternative to the conventional malolactic fermentation. This work studies new parameters such as aroma compounds, amino acids, ethanol index and sensory evaluation.Schizosaccharomyces pombetotally consumes malic acid whileLachancea thermotoleransproduces lactic acid, avoiding excessive deacidification of musts with low acidity in warm viticulture areas. This methodology also reduces the malolactic fermentation hazards in wines with low acidity. The main products are wines that contain less acetic acid, less biogenic amines and precursors and less ethyl carbamate precursors than the traditional wines produced via conventional fermentation techniques.
authors.affiliation: Chemistry and Food Technology Department, Polytechnic University of Madrid, Avenida Complutense S/N, 28040 Madrid, Spain. angel@urbinavinos.com.
authors.forename: Ángel
authors.initials: Á
authors.lastname: Benito
authors.affiliation: Chemistry and Food Technology Department, Polytechnic University of Madrid, Avenida Complutense S/N, 28040 Madrid, Spain. fernando.calderon@upm.es.
authors.forename: Fernando
authors.initials: F
authors.lastname: Calderón
authors.affiliation: Chemistry and Food Technology Department, Polytechnic University of Madrid, Avenida Complutense S/N, 28040 Madrid, Spain. santiago.benito@upm.es.
authors.forename: Santiago
authors.initials: S
authors.lastname: Benito
mesh_terms: D019342:Acetic Acid / Q000737:chemistry; D000596:Amino Acids / Q000737:chemistry; D001679:Biogenic Amines / Q000737:chemistry; D000431:Ethanol / Q000737:chemistry; D005285:Fermentation; D005516:Food Microbiology; D008401:Gas Chromatography-Mass Spectrometry; D006801:Humans; D019344:Lactic Acid / Q000737:chemistry; D008293:Malates / Q000737:chemistry; D056585:Oenococcus / Q000378:metabolism; D019289:Pyruvic Acid / Q000737:chemistry; D004718:Saccharomycetales / Q000378:metabolism*; D012568:Schizosaccharomyces / Q000378:metabolism*; D014920:Wine / Q000032:analysis*
chemical_list: D000596:Amino Acids; D001679:Biogenic Amines; D008293:Malates; D019344:Lactic Acid; D000431:Ethanol; C030298:malic acid; D019289:Pyruvic Acid; D019342:Acetic Acid
keywords: Lachancea thermotolerans; Schizosaccharomyces pombe; amino acids; food safety; lactic acid; malic acid; pyruvic acid; urea; winemaking