The Combined Use of Lachancea thermotolerans and Lactiplantibacillus plantarum (former Lactobacillus plantarum) in Wine Technology

Most commercialized red wines are produced through alcoholic fermentation performed by yeasts of the Saccharomyces genus, and a second lactic bacteria Oenococus oeni species once first is completely finished. However, classical process can suffer complications, which risks increase in grape juices with high contents sugar pH. Due to climate change, these situations becoming more common winemaking industry. The main those scenarios alcoholic-fermentation stops or sluggish undesirable development while not finished yet wine still contains residual sugars. study propose novel alternative that offers solution reduces risk increasing acidity, another serious problem warm viticulture regions. consists combined use Lachancea thermotolerans reduce pH musts from lack Lactiplantibacillus plantarum (formerly Lactobacillus plantarum) achieve malic acid stability during stages fermentation, bayanus complete difficult potential alcohol degree over 15% (v/v). new proposed biotechnology higher final concentrations acid, glycerol, color intensity, ethyl lactate 2-phenyl acetate 2.39 g/L, 0.52 21%, 48% 37% respectively than methodology where genus performs later malolactic fermentation. Additionally, lower concentration ethanol, pH, acetic acetate, diacetyl 1-propanol 0.37% (v/v), 0.26, 0.08 22%, 69% 28% classic method.