Improving Wine Fermentation with New Yeast and Bacteria Combinations
Author Information
Author(s): Javier Vicente, Li Wang, Silvia Brezina, Stefanie Fritsch, Eva Navascués, Antonio Santos, Fernando Calderón, Wendu Tesfaye, Domingo Marquina, Doris Rauhut, Santiago Benito
Hypothesis
The use of L. thermotolerans in combination with other microorganisms, such as O. oeni, S. pombe, and S. cerevisiae, can optimize fermentation outcomes, particularly under challenging conditions like those encountered in warm viticultural regions affected by climate change.
Conclusion
The study shows that using combined fermentations can improve wine quality by reducing ethanol content, consuming malic acid, and increasing lactic acid production.
Supporting Evidence
- The study demonstrated that using L. thermotolerans can increase lactic acid levels and lower pH during fermentation.
- Fermentations with L. thermotolerans and S. pombe showed significant reductions in ethanol content.
- Using O. oeni helps ensure complete degradation of malic acid early in fermentation.
- Combined fermentations improved wine quality by enhancing acidity and microbial stability.
- Sequential fermentation with L. thermotolerans and S. pombe resulted in higher color intensity in wine.
Takeaway
This study found that mixing different types of yeast and bacteria can help make better wine, especially in hot places where grapes have too much sugar and not enough acid.
Methodology
The study used various combinations of yeast and lactic acid bacteria in controlled fermentations to analyze their effects on wine quality.
Limitations
The study may not account for all possible environmental factors affecting fermentation in different regions.
Digital Object Identifier (DOI)
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