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

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

Automated summary

The study investigated the effects of different strains of Lachancea thermotolerans and Saccharomyces cerevisiae on the fermentations of red grape juice. L. thermotolerans demonstrated significant differences in basic chemical parameters and volatile profile compared to S. cerevisiae. Sequential fermentations with L. thermotolerans and S. cerevisiae showed an enhanced volatile profile, indicating a synergic effect between the two species. Lachancea thermotolerans can be used as an effective tool for pH management in winemaking under the influence of climate change.