Food Technology and Biotechnology (Jan 2016)

Quality and Composition of Airén Wines Fermented by Sequential Inoculation of Lachancea thermotolerans and Saccharomyces cerevisiae

  • Ángel Benito,
  • Fernando Calderón,
  • Felipe Palomero,
  • Santiago Benito

DOI
https://doi.org/10.17113/ftb.54.02.16.4220
Journal volume & issue
Vol. 54, no. 2
pp. 135 – 144

Abstract

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This study evaluates the influence of Lachancea thermotolerans on low-acidity Airén grape must from the south of Spain. For this purpose, combined fermentations with Lachancea thermotolerans and Saccharomyces cerevisiae were compared to a single fermentation by S. 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 by L. 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 by S. cerevisiae.

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