Synergetic Effect of <i>Metschnikowia pulcherrima</i> and <i>Lachancea thermotolerans</i> in Acidification and Aroma Compounds in Airén Wines
On the one hand, the species <i>Lachancea thermotolerans</i> is known for its high genetic diversity, allowing for the existence of strains that produce high concentrations of lactic acid. In contrast, the species <i>Metschnikowia pulcherrima</i> is renowned for its high enzy...
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MDPI AG
2022-11-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/22/3734 |
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| author | Carlos Escott Cristian Vaquero Iris Loira Carmen López Carmen González Antonio Morata |
| author_facet | Carlos Escott Cristian Vaquero Iris Loira Carmen López Carmen González Antonio Morata |
| author_sort | Carlos Escott |
| collection | DOAJ |
| description | On the one hand, the species <i>Lachancea thermotolerans</i> is known for its high genetic diversity, allowing for the existence of strains that produce high concentrations of lactic acid. In contrast, the species <i>Metschnikowia pulcherrima</i> is renowned for its high enzymatic activity capable of producing aromatic esters during fermentation. By enhancing acidity and boosting the concentration of aromatic compounds, both species are currently used to enhance the organoleptic profile of wines. In this regard, ternary fermentations with <i>M. pulcherrima</i> and <i>L. thermotolerans</i> were carried out and the wines produced were further analysed with GC-FID, FTIR, and UV-Vis spectrophotometry. The outcomes showed that the species <i>M. pulcherrima</i> favored an increase in ethyl lactate (between 37 and 41 mg/L) along with an increased concentration of 2-phenylethyl alcohol (between 30 and 35 mg/L), whereas the species <i>L. thermotoleran</i>s was able to produce 1 g/L of lactic acid in ternary fermentations. Additionally, pH levels were slightly lower in these fermentations and the color of the white wines produced showed less chemical oxidation as hue values were lower than the control. Finally, the ternary fermentations of <i>L. thermotolerans</i> and <i>M. pulcherrima</i> had higher overall rating in the tasting. In conclusion, ternary fermentations involving these two non-<i>Saccharomyces</i> species are suggested as a substitute for spontaneous fermentations in the production of wines from neutral varieties to express freshness more vividly. This biotechnology may be further favored by the possibility of applying emerging technologies for the removal of microorganisms in grapes and musts. |
| first_indexed | 2024-03-09T18:19:58Z |
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| institution | Directory Open Access Journal |
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| language | English |
| last_indexed | 2024-03-09T18:19:58Z |
| publishDate | 2022-11-01 |
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| series | Foods |
| spelling | doaj.art-cc1f04861260405493a9b8e9fd75f71e2023-11-24T08:23:26ZengMDPI AGFoods2304-81582022-11-011122373410.3390/foods11223734Synergetic Effect of <i>Metschnikowia pulcherrima</i> and <i>Lachancea thermotolerans</i> in Acidification and Aroma Compounds in Airén WinesCarlos Escott0Cristian Vaquero1Iris Loira2Carmen López3Carmen González4Antonio Morata5Enotecupm, Chemistry and Food Technology Despartment, ETSIAAB, Universidad Politécnica de Madrid, Avenida Puerta de Hierro 2, 28040 Madrid, SpainEnotecupm, Chemistry and Food Technology Despartment, ETSIAAB, Universidad Politécnica de Madrid, Avenida Puerta de Hierro 2, 28040 Madrid, SpainEnotecupm, Chemistry and Food Technology Despartment, ETSIAAB, Universidad Politécnica de Madrid, Avenida Puerta de Hierro 2, 28040 Madrid, SpainEnotecupm, Chemistry and Food Technology Despartment, ETSIAAB, Universidad Politécnica de Madrid, Avenida Puerta de Hierro 2, 28040 Madrid, SpainEnotecupm, Chemistry and Food Technology Despartment, ETSIAAB, Universidad Politécnica de Madrid, Avenida Puerta de Hierro 2, 28040 Madrid, SpainEnotecupm, Chemistry and Food Technology Despartment, ETSIAAB, Universidad Politécnica de Madrid, Avenida Puerta de Hierro 2, 28040 Madrid, SpainOn the one hand, the species <i>Lachancea thermotolerans</i> is known for its high genetic diversity, allowing for the existence of strains that produce high concentrations of lactic acid. In contrast, the species <i>Metschnikowia pulcherrima</i> is renowned for its high enzymatic activity capable of producing aromatic esters during fermentation. By enhancing acidity and boosting the concentration of aromatic compounds, both species are currently used to enhance the organoleptic profile of wines. In this regard, ternary fermentations with <i>M. pulcherrima</i> and <i>L. thermotolerans</i> were carried out and the wines produced were further analysed with GC-FID, FTIR, and UV-Vis spectrophotometry. The outcomes showed that the species <i>M. pulcherrima</i> favored an increase in ethyl lactate (between 37 and 41 mg/L) along with an increased concentration of 2-phenylethyl alcohol (between 30 and 35 mg/L), whereas the species <i>L. thermotoleran</i>s was able to produce 1 g/L of lactic acid in ternary fermentations. Additionally, pH levels were slightly lower in these fermentations and the color of the white wines produced showed less chemical oxidation as hue values were lower than the control. Finally, the ternary fermentations of <i>L. thermotolerans</i> and <i>M. pulcherrima</i> had higher overall rating in the tasting. In conclusion, ternary fermentations involving these two non-<i>Saccharomyces</i> species are suggested as a substitute for spontaneous fermentations in the production of wines from neutral varieties to express freshness more vividly. This biotechnology may be further favored by the possibility of applying emerging technologies for the removal of microorganisms in grapes and musts.https://www.mdpi.com/2304-8158/11/22/3734lactic acidnon-<i>Saccharomyces</i>aromaco-inoculationacidificationternary fermentation |
| spellingShingle | Carlos Escott Cristian Vaquero Iris Loira Carmen López Carmen González Antonio Morata Synergetic Effect of <i>Metschnikowia pulcherrima</i> and <i>Lachancea thermotolerans</i> in Acidification and Aroma Compounds in Airén Wines Foods lactic acid non-<i>Saccharomyces</i> aroma co-inoculation acidification ternary fermentation |
| title | Synergetic Effect of <i>Metschnikowia pulcherrima</i> and <i>Lachancea thermotolerans</i> in Acidification and Aroma Compounds in Airén Wines |
| title_full | Synergetic Effect of <i>Metschnikowia pulcherrima</i> and <i>Lachancea thermotolerans</i> in Acidification and Aroma Compounds in Airén Wines |
| title_fullStr | Synergetic Effect of <i>Metschnikowia pulcherrima</i> and <i>Lachancea thermotolerans</i> in Acidification and Aroma Compounds in Airén Wines |
| title_full_unstemmed | Synergetic Effect of <i>Metschnikowia pulcherrima</i> and <i>Lachancea thermotolerans</i> in Acidification and Aroma Compounds in Airén Wines |
| title_short | Synergetic Effect of <i>Metschnikowia pulcherrima</i> and <i>Lachancea thermotolerans</i> in Acidification and Aroma Compounds in Airén Wines |
| title_sort | synergetic effect of i metschnikowia pulcherrima i and i lachancea thermotolerans i in acidification and aroma compounds in airen wines |
| topic | lactic acid non-<i>Saccharomyces</i> aroma co-inoculation acidification ternary fermentation |
| url | https://www.mdpi.com/2304-8158/11/22/3734 |
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