Prof. Antonio Morata, from Universidad Politécnica de Madrid, examines advanced applications of non-Saccharomyces yeasts in winemaking, focusing on bioacidification through Lachancea thermotolerans and climate adaptation strategies for wine quality improvement.
This short video clip was taken from the presentation given at the 25th edition of Enoforum (Verona, 21–23 May 2025) entitled “Non-Saccharomyces yeasts: a key tool to improve wine quality in a context of global warming ”.
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Technical Contents:
The presentation explores key non-Saccharomyces species: Hanseniaspora vineae for global warming adaptation (high alcohol tolerance, significant aroma impact), Pichia cluiveri for bioprotection and oxidative control, Starmerella species for glycerol enhancement, Metschnikowia pulcherrima for bioprotection and enzymatic activities, and Schizosaccharomyces for color improvement despite enological challenges.
Lachancea thermotolerans Focus:
Detailed analysis of bioacidification mechanisms: sugar conversion to lactate via glycolysis from pyruvate, resulting in significant pH reduction and improved wine acidity. Commercial strain availability spanning 10-15 years of development from laboratory to industrial scale applications.
Strain Limitations:
Evaluation of operational constraints: incomplete fermentation capacity (maximum 9-10% alcohol), optimal temperature range 17-20°C, limited sulfur dioxide resistance. Genome sequencing reveals multiple lactate dehydrogenase enzymes in tandem configuration, enabling targeted fermentation optimization.
Spanish Field Trials:
Results from Malvar (Madrid region) and Tempranillo (Iberian Peninsula) varieties showing pH reduction from 3.7 to 2.9. Sequential inoculation strategies with Saccharomyces cerevisiae and blending techniques for controlled acidification levels.
About the Speaker:
Prof. Antonio Morata – Universidad Politécnica de Madrid. Specialist in enological microbiology and non-conventional fermentation technologies.
This short video clip was taken from the presentation given at the 25th edition of Enoforum (Verona, 21–23 May 2025) entitled “Non-Saccharomyces yeasts: a key tool to improve wine quality in a context of global warming ”.
