Biological Deacidification Strategies for White Wines

Traditionally, the use of malolactic fermentation gives rise to microbiologically stable wines. However, is not free from possible collateral effects that can take place under specific scenarios. The present work tests influence different biological deacidification strategies on volatile and non-volatile components white must Germany. study compared mixed cultures Lachancea thermotolerans Schizosaccharomyces pombe a pure culture Sc. classical process performed by lactic acid bacteria. Strains Oenococcus oeni Lactiplantibacillus plantarum were co- or sequentially inoculated with S. cerevisiae carry out fermentation. Different treatments took at laboratory scale 0.6 L in vessels 0.75 L. instrumental techniques Fourier-transform mid-infrared spectroscopy (FT-MIR), high performance liquid chromatography (HPLC) gas chromatography–mass spectrometry (GC-MS) used evaluate chemical parameters final results showed ability consume malic combination without using Fermentations involving consumed all acid, although they reduced concentrations higher alcohols, fatty acids acetic acid. Simultaneous alcoholic fermentations about 80%, while it 100%. produced highest ester glycerol concentrations.