Prospects of using Lachancea thermotolerans yeast in winemaking

Abstract

In connection with global warming, study to find new technological solutions that allow to obtain wines characterized by a lower ethanol content and balanced in the acids and sugars content is relevant.One of the solutions is to use Lachancea thermotolerans yeast, which can metabolize some of the hexoses into the lactic acid. In the present work the comparative studies of the chemical composition of wines from grape cultivar Cabernet Sauvignon and Crimean autochthonous cultivars Kefesia and Ekim kara, obtained using Saccharomyces and Lachancea thermotolerans yeasts, were investigated. Analytical studies were performed using HPLC. Experimental wines obtained using L. thermotolerans showed a decrease in ethyl alcohol content by 5-11% and pH values by 0.10-0.32 unit sand an increase in the concentration of titratable acids an average 1.3-fold and glycerol concentration by 30% compared to the control obtained at S. cerevisiae. In wines obtained using L. thermotolerans, the acetic acid content did not exceed 0.01 gL-1. The investigated wines were distinguished by their balanced and velvety taste. The results achieved indicate that the use of L. thermotolerans yeast is promising for improving the quality of the wine production, including those with organic status.