Combined Use of Schizosaccharomyces pombe and a Lachancea thermotolerans Strain with a High Malic Acid Consumption Ability for Wine Production

The development of new fermentative strategies exploiting the potential different wine-related species is great interest for winemaking conditions and consumer preferences. One most promising non-conventional approaches to wine fermentation combined use deacidifying acidifying yeasts. Lachancea thermotolerans shows several other properties besides lactic acid production; among them, high malic consumption in production red wines avoiding undesirable refermentations once bottled. combination a L. strain that able consume with Schizosaccharomyces pombe helps ensure elimination during alcoholic while increasing final acidity by production. To properly assess influence this alternative strategy, we developed fermentations between specific strains S. under sequential inoculation. Both showed performance studied conditions, influencing not only but also aromatic compound profiles resulting wines. proposed biotechnological strategy reduced concentrations ethanol, succinic acid, it increased esters.