Santiago Benito
Madrid Polytechnic University, Spain
Title: Lachancea thermotolerans and Saccharomyces cerevisiae sequential inoculated fermentation influences in wine quality and acidic composition of Spanish wine
Biography
Biography: Santiago Benito
Abstract
The scientific work researched the influence of Lachancea thermotolerans on low-acidity Spanish grape must from the south of Spain. Combined fermentations between Lachancea thermotolerans and Saccharomyces cerevisiae were compared to single control fermentation by S. cerevisiae. The results showed important differences in various parameters such as acidity, sensorial parameters, non-volatile and volatile compounds. The studied Spanish wine quality increased due to L. thermotolerans acidification ability. The acidification produced a L-lactic acid increase of 3.18 g/L and a decrease of 0.22 in pH compared to the studied control performed by S. cerevisiae.