Impact of Lachancea thermotolerans on Chemical Composition and Sensory Profiles of Viognier Wines.

ABSTRACT: Viognier is a warm climate grape variety prone to loss of acidity and accumulation of excessive sugars. The yeast Lachancea thermotolerans can improve the stability and balance of such wines due to the partial conversion of sugars to lactic acid during alcoholic fermentation. This study compared the performance of five L. thermotolerans strains in co-inoculations and sequential inoculations with Saccharomyces cerevisiae in high sugar/pH Viognier fermentations. The results highlighted the dichotomy between the non-acidified and the bio-acidified L. thermotolerans treatments, with either comparable or up to 0.5 units lower pH relative to the S. cerevisiae control. Significant differences were detected in a range of flavour-active yeast volatile metabolites.

SUBMITTER: Hranilovic A 

PROVIDER: S-EPMC9146010 | biostudies-literature | 2022 Apr

REPOSITORIES: biostudies-literature