Selection and Use of Wild Lachancea thermotolerans Strains from Rioja AOC with Bioacidificant Capacity as Strategy to Mitigate Climate Change Effects in Wine Industry DOI Creative Commons
Daniel Fernández-Vázquez, Mercè Sunyer-Figueres, Jennifer Vázquez

et al.

Beverages, Journal Year: 2025, Volume and Issue: 11(3), P. 70 - 70

Published: May 12, 2025

Lachancea thermotolerans help increase the acidity of wines by producing L-lactic acid, which can serve as a strategy to mitigate decrease in total promoted climate change. The aim present paper is test capability wine bioacidification wild strains isolated from Rioja AOC. For this purpose, L. musts were used mixed fermentation (co-inoculation and sequential inoculation) with Saccharomyces cerevisiae determine performance acid production, both laboratory scale pilot scale. Fermentation kinetics was evaluated, addition final chemical composition organoleptical properties. results indicated that produced acid; these effects dependent on strain inoculation strategy, being higher effect (9.20 g/L) than co-inoculation. This production capacity maintained at (4.65 g/L), perceptible sensorial analysis, an ethanol concentration also reported. acidification depends appropriate selection strains, procedure, yeast adaptation media, competence other species broth. Lt97 could be tool for affected

Language: Английский

Biotechnological Strategies for Ethanol Reduction in Wine DOI Creative Commons
Bruno Testa,

Francesca Coppola,

Mariantonietta Succi

et al.

Fermentation, Journal Year: 2025, Volume and Issue: 11(3), P. 159 - 159

Published: March 20, 2025

In recent years, wine producers have become increasingly interested in partial or total dealcoholisation of wines due to changing consumer preferences, increased attention health aspects alcohol consumption, and the impact climate change on sugar concentration grapes. Strategies for decreasing content include pre-fermentation, fermentation, post-fermentation techniques. These approaches allow reduction fermentable sugars before limit production during separate after fermentation. From a biotechnological perspective, yeasts play critical role alcoholic directly influencing final product. The use non-Saccharomyces co-inoculation sequential inoculation with Saccharomyces represents promising strategy wine.

Language: Английский

Citations

2
Selection and Use of Wild Lachancea thermotolerans Strains from Rioja AOC with Bioacidificant Capacity as Strategy to Mitigate Climate Change Effects in Wine Industry DOI Creative Commons
Daniel Fernández-Vázquez, Mercè Sunyer-Figueres, Jennifer Vázquez

et al.

Beverages, Journal Year: 2025, Volume and Issue: 11(3), P. 70 - 70

Published: May 12, 2025

Lachancea thermotolerans help increase the acidity of wines by producing L-lactic acid, which can serve as a strategy to mitigate decrease in total promoted climate change. The aim present paper is test capability wine bioacidification wild strains isolated from Rioja AOC. For this purpose, L. musts were used mixed fermentation (co-inoculation and sequential inoculation) with Saccharomyces cerevisiae determine performance acid production, both laboratory scale pilot scale. Fermentation kinetics was evaluated, addition final chemical composition organoleptical properties. results indicated that produced acid; these effects dependent on strain inoculation strategy, being higher effect (9.20 g/L) than co-inoculation. This production capacity maintained at (4.65 g/L), perceptible sensorial analysis, an ethanol concentration also reported. acidification depends appropriate selection strains, procedure, yeast adaptation media, competence other species broth. Lt97 could be tool for affected

Language: Английский

Citations

0