A comparative study of Lachancea thermotolerans fermentative performance under standardized wine production conditions

Javier Vicente; Luka Vladic; Eva Navascués; Silvia Brezina; Antonio Santos; Fernando Calderón; Wendu Tesfaye; Domingo Marquina; Doris Rauhut; Santiago Benito

doi:10.1016/j.fochx.2024.101214

A comparative study of Lachancea thermotolerans fermentative performance under standardized wine production conditions

Food Chem X. 2024 Feb 9:21:101214. doi: 10.1016/j.fochx.2024.101214. eCollection 2024 Mar 30.

Authors

Affiliations

¹ Unit of Microbiology, Genetics, Biology Faculty, Physiology and Microbiology Department, Complutense University of Madrid, Ciudad Universitaria, S/N, 28040 Madrid, Spain.
² Department of Food Science and Technology, University of Natural Resources and Life Sciences, Vienna, Gregor-Mendel-Straße 33, 1180 Wien, Austria.
³ Department of Microbiology and Biochemistry, Hochschule Geisenheim University (HGU), Von-Lade-Straße 1, 65366 Geisenheim, Germany.
⁴ Department of Chemistry and Food Technology, Polytechnic University of Madrid, Ciudad Universitaria, S/N, 28040 Madrid, Spain.

Abstract

The study explores diverse strains of Lachancea thermotolerans in single-inoculum wine fermentation conditions using synthetic grape must. It aims to analyze the role of the species without external influences like other microorganisms or natural grape must variability. Commercial strains and selected vineyard isolates, untested together previously, are assessed. The research evaluates volatile and non-volatile chemical compounds in final wine, revealing significant strain-based variations. L. thermotolerans notably produces lactic acid and consumes malic acid, exhibiting moderate ethanol levels. The volatile profile displays strain-specific impacts, affecting higher alcohol and ester concentrations compared to S. cerevisiae. These effects vary based on the specific compounds. Using a uniform synthetic must enables direct strain comparisons, eliminating grape-related, environmental, or timing variables in the experiment, facilitating clearer insights into the behavior of L. thermotolerans in wine fermentation. The study compares for the first time all available commercial strains of L. thermotolerans.

Keywords: Acetic acid (PubChem CID176); Aroma compounds; Ethyl lactate (PubChem CID7344); Isoamyl acetate (PubChem CID31276); Lachancea thermotolerans; Organic acids; Phenylethyl Alcohol (PubChem CID6054); Succinic acid (PubChem CID1110); Wine; l-Lactic acid (PubChem CID107689); l-Malic acid (PubChem CID222656); l-lactic acid.