Dynamic of Lachancea thermotolerans Population in Monoculture and Mixed Fermentations: Impact on Wine Characteristics

Lachancea thermotolerans is a non-Saccharomyces yeast appreciated for its potential of acidification due to the production of lactic acid; however, this species also synthetizes other metabolites that modulate organoleptic wine properties. The aim of this study was to evaluate the strain L. thermotolerans Lt93 to ferment ‘Treixadura’ and ‘Mencía’ musts and its impact on yeast population dynamics and wine characteristics. Fermentations using monocultures of L. thermotolerans Lt93 and S. cerevisiae strains, sequential inoculation and spontaneous process were performed. The dynamic of yeast population and wine composition were analyzed following standard methodology. L. thermotolerans Lt93 was unable to overgrow wild yeast population in ‘Treixadura’ white must; however, with ‘Mencía’ red must, Lt93 was the predominant yeast at the beginning of fermentation and remained at high frequency until the end. Lt93 Treixadura wines had slightly higher acidity and higher content of esters and acids than ScXG3 wines. Lt93 Mencía wines presented higher acidity (10.1 g/L) and 0.8% (v/v) lower ethanol content than Sc71B wines. The content of esters and fatty acids was 3.3 and 4.0 times lower, respectively, in Lt93 than in Sc71B Mencía wines. It was possible to increase wine acidity and modulate the chemical wine profile by using Lt93.

[1]  Davide Slaghenaufi,et al.  Contribution of non-Saccharomyces yeasts to wine volatile and sensory diversity: A study on Lachancea thermotolerans, Metschnikowia spp. and Starmerella bacillaris strains isolated in Italy. , 2019, International journal of food microbiology.

[2]  P. Blanco,et al.  Oenological potential of non-Saccharomyces yeasts to mitigate effects of climate change in winemaking: impact on aroma and sensory profiles of Treixadura wines. , 2019, FEMS yeast research.

[3]  N. González,et al.  Yeast diversity on grapes from Galicia, NW Spain: biogeographical patterns and the influence of the farming system , 2019, OENO One.

[4]  S. Torriani,et al.  Exploring the diversity of a collection of native non-Saccharomyces yeasts to develop co-starter cultures for winemaking. , 2019, Food research international.

[5]  C. Tassou,et al.  Indigenous Yeast Interactions in Dual-Starter Fermentations May Improve the Varietal Expression of Moschofilero Wine , 2019, Front. Microbiol..

[6]  E. Falqué,et al.  Influence of Soil Management on the Red Grapevine (Vitis vinifera L.) Mencía Must Amino Acid Composition and Wine Volatile and Sensory Profiles in a Humid Region , 2018, Beverages.

[7]  A. Hranilovic,et al.  Oenological traits of Lachancea thermotolerans show signs of domestication and allopatric differentiation , 2018, Scientific Reports.

[8]  A. R. Gutiérrez,et al.  Wine aroma evolution throughout alcoholic fermentation sequentially inoculated with non- Saccharomyces/Saccharomyces yeasts. , 2018, Food research international.

[9]  L. Cocolin,et al.  Volatile profile of white wines fermented with sequential inoculation of Starmerella bacillaris and Saccharomyces cerevisiae. , 2018, Food chemistry.

[10]  A. Vilela.  Lachancea thermotolerans, the Non-Saccharomyces Yeast that Reduces the Volatile Acidity of Wines , 2018, Fermentation.

[11]  A. Morata,et al.  Lachancea thermotolerans Applications in Wine Technology , 2018, Fermentation.

[12]  S. Benito.  The impacts of Lachancea thermotolerans yeast strains on winemaking , 2018, Applied Microbiology and Biotechnology.

[13]  A. R. Gutiérrez,et al.  Wine aromatic compound production and fermentative behaviour within different non‐Saccharomyces species and clones , 2018, Journal of applied microbiology.

[14]  J. M. Mirás-Avalos,et al.  Effects of irrigation over three years on the amino acid composition of Treixadura (Vitis vinifera L.) musts and wines, and on the aromatic composition and sensory profiles of its wines. , 2018, Food chemistry.

[15]  I. Masneuf-Pomarède,et al.  The evolution of Lachancea thermotolerans is driven by geographical determination, anthropisation and flux between different ecosystems , 2017, PloS one.

[16]  I. S. Pretorius,et al.  The role and use of non-saccharomyces yeasts in wine production , 2017 .

[17]  G. Sgouros,et al.  Development of microsatellite markers for Lachancea thermotolerans typing and population structure of wine-associated isolates. , 2016, Microbiological research.

[18]  H. Erten,et al.  Influence of Lachancea thermotolerans on cv. Emir wine fermentation , 2016, Yeast.

[19]  S. Benito,et al.  Quality and Composition of Airén Wines Fermented by Sequential Inoculation of Lachancea thermotolerans and Saccharomyces cerevisiae. , 2016, Food technology and biotechnology.

[20]  David A. Mills,et al.  Associations among Wine Grape Microbiome, Metabolome, and Fermentation Behavior Suggest Microbial Contribution to Regional Wine Characteristics , 2016, mBio.

[21]  P. Manzanares,et al.  Past and Future of Non-Saccharomyces Yeasts: From Spoilage Microorganisms to Biotechnological Tools for Improving Wine Aroma Complexity , 2016, Front. Microbiol..

[22]  C. Varela,et al.  Strategies for reducing alcohol concentration in wine: Reducing alcohol concentration in wine , 2015 .

[23]  M. Goddard,et al.  Regional microbial signatures positively correlate with differential wine phenotypes: evidence for a microbial aspect to terroir , 2015, Scientific Reports.

[24]  D. Rauhut,et al.  Effect on quality and composition of Riesling wines fermented by sequential inoculation with non-Saccharomyces and Saccharomyces cerevisiae , 2015, European Food Research and Technology.

[25]  Patrícia Branco,et al.  Cell-to-cell contact and antimicrobial peptides play a combined role in the death of Lachanchea thermotolerans during mixed-culture alcoholic fermentation with Saccharomyces cerevisiae. , 2015, FEMS microbiology letters.

[26]  M. Ciani,et al.  Yeast interactions in multi-starter wine fermentation , 2015 .

[27]  C. Varela,et al.  Not your ordinary yeast: non-Saccharomyces yeasts in wine production uncovered. , 2014, FEMS yeast research.

[28]  J. M. Mirás-Avalos,et al.  Modulation of chemical and sensory characteristics of red wine from Mencía by using indigenous Saccharomyces cerevisiae yeast strains , 2014 .

[29]  Nicholas A. Bokulich,et al.  Microbial biogeography of wine grapes is conditioned by cultivar, vintage, and climate , 2013, Proceedings of the National Academy of Sciences.

[30]  J. Cacho,et al.  Volatile composition and sensory properties of North West Spain white wines , 2013 .

[31]  J. M. Mirás-Avalos,et al.  Fermentative aroma compounds and sensory profiles of Godello and Albariño wines as influenced by Saccharomyces cerevisiae yeast strains. , 2013, Journal of the science of food and agriculture.

[32]  L. Lencioni,et al.  Lachancea thermotolerans and Saccharomyces cerevisiae in simultaneous and sequential co-fermentation: a strategy to enhance acidity and improve the overall quality of wine. , 2013, Food microbiology.

[33]  J. M. Mirás-Avalos,et al.  Inoculation of Treixadura musts with autochthonous Saccharomyces cerevisiae strains: Fermentative performance and influence on the wine characteristics , 2013, Food science and technology international = Ciencia y tecnologia de los alimentos internacional.

[34]  L. Lencioni,et al.  Selected non-Saccharomyces wine yeasts in controlled multistarter fermentations with Saccharomyces cerevisiae. , 2011, Food microbiology.

[35]  I. Mannazzu,et al.  Controlled mixed culture fermentation: a new perspective on the use of non-Saccharomyces yeasts in winemaking. , 2010, FEMS yeast research.

[36]  R. Callejón,et al.  Volatile and sensory profile of organic red wines produced by different selected autochthonous and commercial Saccharomyces cerevisiae strains. , 2010, Analytica chimica acta.

[37]  G. Fleet.  Wine yeasts for the future. , 2008, FEMS yeast research.

[38]  K. Verstrepen,et al.  Parameters Affecting Ethyl Ester Production by Saccharomyces cerevisiae during Fermentation , 2007, Applied and Environmental Microbiology.

[39]  E. Nerantzis,et al.  Biological acidification during grape must fermentation using mixed cultures of Kluyveromyces thermotolerans and Saccharomyces cerevisiae , 2007 .

[40]  M. Vilanova,et al.  First study of determination of aromatic compounds of red wine from Vitis vinifera cv. Castañal grown in Galicia (NW Spain) , 2007 .

[41]  J. M. Cabellos,et al.  Characterization of the volatile fraction of young wines from the Denomination of Origin “Vinos de Madrid” (Spain) , 2006 .

[42]  Peng Xu,et al.  Wine , 2006, A Handbook of Food Processing in Classical Rome.

[43]  K. Kapsopoulou,et al.  Growth and Fermentation Characteristics of a Strain of the Wine Yeast Kluyveromyces thermotolerans Isolated in Greece , 2005 .

[44]  Eveline J. Bartowsky,et al.  Yeast and bacterial modulation of wine aroma and flavour , 2005 .

[45]  I. Francis,et al.  Determining wine aroma from compositional data , 2005 .

[46]  N. Arneborg,et al.  Viable Saccharomyces cerevisiae cells at high concentrations cause early growth arrest of non‐Saccharomyces yeasts in mixed cultures by a cell–cell contact‐mediated mechanism , 2003, Yeast.

[47]  Juan Cacho,et al.  Quantitative determination of the odorants of young red wines from different grape varieties , 2000 .

[48]  H. Guth.  Quantitation and Sensory Studies of Character Impact Odorants of Different White Wine Varieties , 1997 .

[49]  A. Querol,et al.  Molecular Monitoring of Wine Fermentations Conducted by Active Dry Yeast Strains , 1992, Applied and environmental microbiology.

[50]  T. Shinohara.  Gas Chromatographic Analysis of Volatile Fatty Acids in Wines , 1985 .

[51]  D. Castrillo,et al.  Evaluación de levaduras vínicas no convencionales para afrontar las consecuencias del cambio climático en bodega , 2019 .

[52]  L. Cocolin,et al.  Use of WL Medium to Profile Native Flora Fermentations , 2001, American Journal of Enology and Viticulture.

[53]  A. Querol,et al.  Identification of yeasts by RFLP analysis of the 5.8S rRNA gene and the two ribosomal internal transcribed spacers. , 1999, International journal of systematic bacteriology.

[54]  A. Mulet,et al.  Growth of Yeast Species During the Fermentation of Musts Inoculated withKluyveromyces thermotoleransandSaccharomyces cerevisiae , 1990, American Journal of Enology and Viticulture.