Combined use of Lachancea thermotolerans and Schizosaccharomyces pombe in winemaking

Commercial red wines use the malolactic fermentation (MLF) process to ensure stability from a microbiological point of view. In this second fermentation, malic acid is converted into L-lactic acid under controlled steps. However, this process is not free from possible collateral effects able to 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 MLF process increases for the high must pH. This contributes to produce wines with high volatile acidity and biogenic amines.

The work presented by Santiago Benito develops a method that comprises combining the use of two non-Saccharomyces yeast as an alternative to the traditional MLF in specific difficult scenarios. In this method, malic acid is consumed by Schizosaccharomyces pombe, thus achieving the microbiological stabilization aim before bottling, 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 MLF process when performed in warm regions with high potential alcohol degree and pH. The result is more fruity wines that contain less acetic acid and biogenic amines. The proposed work is a summary based on several works performed during the last 5-6 years related to the topic.

Video of the seminar held during Enoforum Italia 2021 (18-20 May 2021)

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