气候变化领域集成服务门户(CCPortal): Use of Non-Saccharomyces Yeast to Enhance the Acidity of Wines Produced in a Warm Climate Region: Effect on Wine Composition

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DOI	10.3390/fermentation10010017
	Use of Non-Saccharomyces Yeast to Enhance the Acidity of Wines Produced in a Warm Climate Region: Effect on Wine Composition
	Sanchez-Suarez, Fernando; Peinado, Rafael A.
发表日期	2024
EISSN	2311-5637
起始页码	10
结束页码	1
卷号	10 期号:1
英文摘要	One of the most notable effects of climate change, especially in warm regions, is the decrease in acidity (i.e., increase in pH) of wines and a reduction in their aromatic profile. To address this issue, must from a white grape variety with low acidity were inoculated with two non-Saccharomyces yeasts (Lachancea thermotolerans and Torulaspora delbrueckii) to enhance the acidity of the resulting wines. Basic oenological variables and major volatile compounds and polyols of the wines were analyzed, and the results were compared with those obtained through a Saccharomyces cerevisiae strain. Through multiple regression analysis, we found relations between the production of lactic acid to compounds involved in yeast metabolism and redox balance, including glycerol, acetic acid, isobutanol, isoamyl alcohols, and 2-phenylethanol. By means of principal component analysis, we obtained three components that explain more than 89% of the observed variability. The first component differentiates wines produced by L. thermotolerans; the second differentiates wines obtained by S. cerevisiae from those obtained by T. delbrueckii; and the third component is related to the temperature of fermentation. Organoleptic wines produced with S. cerevisiae were the best valuated, but taste was a highlight of the wines produced with L. thermotolerans due to possessing the best acidity.
英文关键词	climate change; Lachancea thermotolerans; lactic acid; redox balance; wine
语种	英语
WOS研究方向	Biotechnology & Applied Microbiology ; Food Science & Technology
WOS类目	Biotechnology & Applied Microbiology ; Food Science & Technology
WOS记录号	WOS:001151980600001
来源期刊	FERMENTATION-BASEL
文献类型	期刊论文
条目标识符	http://gcip.llas.ac.cn/handle/2XKMVOVA/288471
作者单位	Universidad de Cordoba
推荐引用方式 GB/T 7714	Sanchez-Suarez, Fernando,Peinado, Rafael A.. Use of Non-Saccharomyces Yeast to Enhance the Acidity of Wines Produced in a Warm Climate Region: Effect on Wine Composition[J],2024,10(1).
APA	Sanchez-Suarez, Fernando,&Peinado, Rafael A..(2024).Use of Non-Saccharomyces Yeast to Enhance the Acidity of Wines Produced in a Warm Climate Region: Effect on Wine Composition.FERMENTATION-BASEL,10(1).
MLA	Sanchez-Suarez, Fernando,et al."Use of Non-Saccharomyces Yeast to Enhance the Acidity of Wines Produced in a Warm Climate Region: Effect on Wine Composition".FERMENTATION-BASEL 10.1(2024).