doi: 10.17113/ftb.54.02.16.4220

Quality and Composition of Airén Wines Fermented by Sequential Inoculation of Lachancea thermotolerans and Saccharomyces cerevisiae

Ángel Benito, Fernando Calderón, Felipe Palomero and Santiago Benito*

Department of Chemistry and Food Technology, Polytechnic University of Madrid, Ciudad Universitaria S/N, ES-28040 Madrid, Spain

Article history:
Received  April 19, 2015
Accepted November 30, 2015

Key words:
Airén wine, Lachancea thermotolerans, Saccharomyces cerevisiae, l-lactic acid, pyruvic acid, glycerol, ethanol, amino acids, biogenic amines, combined fermentation

Summary:
This study evaluates the influence of Lachancea thermotolerans on low-acidity Airén grape must from the south of Spain. For this purpose, combined fermentations with Lachancea thermotolerans and Saccharomyces cerevisiae were compared to a single fermentation by S. cerevisiae. Results of all developed analyses showed significant differences in several parameters including acidity, population growth kinetics, concentration of amino acids, volatile and non-volatile compounds, and sensorial parameters. The Airén wine quality increased mainly due to the acidification by L. thermotolerans. The acidification process caused a lactic acid increment of 3.18 g/L and a reduction of 0.22 in pH compared to the control fermentation, performed by S. cerevisiae.

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