Use of non-conventional yeasts to increase total acidity in the Cava base wines

In recent years, climate change has strongly influenced viticulture, with a higher concentration of sugars in grapes, lower organic acids and, therefore, increases alcohol and pH. This work aimed to increase the total acidity Cava base wine different commercial strains: Saccharomyces cerevisiae (IO), hybrid S. x uvarum (VE) Lachancea thermotolerans (LA). Several laboratory industrial fermentations were carried out Macabeo must. Our results show that strains VE LA are capable producing high concentrations succinic acid lactic acid, respectively. The initial amount nitrogen grape must directly influences production these acids. By adopting inoculation strategies, co-inoculation + brings about significant acidity. also reveal excellent fermentative capacity when SO2 is low competitive ability against good. short, our demonstrate using acts as microbiological strategy pH wines.