Combine Use of Selected Schizosaccharomyces pombe and Lachancea thermotolerans Yeast Strains as an Alternative to theTraditional Malolactic Fermentation in Red Wine Production

Abstract

Most red wines commercialized in the market use the malolactic fermentation process in order to ensure stability from a microbiological point of view. In this second fermentation, malic acid is converted into L-lactic acid under controlled setups. However this process is not free from possible collateral effects that on some occasions produce off-flavors, wine quality loss and human health problems. In warm viticulture regions such as the south of Spain, the risk of suffering a deviation during the malolactic fermentation process increases due to the high must pH. This contributes to produce wines with high volatile acidity and biogenic amine values. This manuscript develops a new red winemaking methodology that consists of combining the use of two non-Saccharomyces yeast strains as an alternative to the traditional malolactic fermentation. In this method, malic acid is totally consumed by Schizosaccharomyces pombe, thus achieving the microbiological stabilization objective, while Lachancea thermotolerans produces lactic acid in order not to reduce and even increase the acidity of wines produced from low acidity musts. This technique reduces the risks inherent to the malolactic fermentation process when performed in warm regions. The result is more fruity wines that contain less acetic acid and biogenic amines than the traditional controls that have undergone the classical malolactic fermentation.

Saccharomyces cerevisiae, Non-Saccharomyces Yeasts and Lactic Acid Bacteria in Sequential Fermentations: Effect on Phenolics and Sensory Attributes of South African Syrah Wines

“…However, there were no significant differences in ethanol concentrations in wines made with S. cerevisiae only and a combination of Sc + LAB1. This is in agreement with work by Benito et al (2015), who also reported no significant differences in ethanol concentrations in wines made with S. cerevisiae only and wines made with a combination of S. cerevisiae + O. oeni. Lactic acid bacteria, S. cerevisiae, H. uvarum and M. pulcherrima in combination positively affected the phenolic acid concentrations of the wines ( Table 2).…”

Accumulation of Biogenic Amines in Wine: Role of Alcoholic and Malolactic Fermentation

“…BAs were mostly formed during spontaneous alcoholic fermentation. In fact, total BAs concentrations raised ranging from 1.65 (Greco Nero) to 2.9 (Arvino) and accounting for no less than 79% of the final BAs amounts in wines [63]. This indicates that in the considered samples, the presence of BAs was linked to AF more than to MLF, as already reported by Wang et al [53].…”

Use of Schizosaccharomyces strains for wine fermentation—Effect on the wine composition and food safety

“…This is the reason that certain non-Saccharomyces yeast, such as Schizosaccharomyces, which have the ability to lower the malic acid content of wine, could prove to be an excellent alternative to lactic acid bacteria and are currently viewed with much interest (Benito et al, 2015b(Benito et al, , 2014aFleet, 1999;Suárez-Lepe et al, 2012).…”