Influence of different Lachancea thermotolerans strains in the wine profile in the era of climate challenge

Abstract

<p>The study performed sequential fermentations of red grape juice using several strains of <em>Lachancea</em> <em>thermotolerans</em> and one strain of <em>Saccharomyces</em> cerevisiae. Due to the new conditions imposed by climate change, wine acidity must be affected as well as the volatile profile. Non-<em>Saccharomyces</em> yeasts such as <em>L</em>. <em>thermotolerans</em> are real alternatives to soften the impact of climate change in winemaking. The <em>L</em>. <em>thermotolerans</em> strains included three commercially available strains and two wine-related natural isolates. <em>L</em>. <em>thermotolerans</em> showed significant statistical differences in basic chemical parameters such as lactic acid, malic acid, or ethanol concentrations as well as in the volatile profile. <em>S</em>. <em>cerevisiae</em> clearly produced some volatile compounds in higher amounts than the studied <em>L</em>. <em>thermotolerans </em>strains while others showed the opposite effect. Sequential fermentations involving any of the studied strains of<em> L</em>. <em>thermotolerans</em> with <em>S</em>. <em>cerevisiae</em> showed an increased volatile profile compared to the <em>S</em>. <em>ceresisiae</em> single fermentation, highlighting the synergic effect between the studied species.<br></p>