Identifier: TFG:9283
Authors: Arroyo Arroyo, Julia
Abstract:
In the context of climate change, wine production faces challenges such as rising temperatures and reduced rainfall, leading to accelerated grape ripening, decreased acidity, and higher pH levels in wines. To address this issue, the use of Lachancea thermotolerans has been proposed as a microbiological tool to increase acidity through the production of lactic acid during alcoholic fermentation. This study was conducted under real winemaking conditions in a winery located in the Penedès region (Barcelona), with the aim of evaluating the acidification performance of three commercial strains of L. thermotolerans (Agrovin, Vason and AEB) through sequential fermentations with Saccharomyces cerevisiae. Four two thousand liters stainless steel tanks were used: one as a control fermented only with S. cerevisiae, and the other three initially inoculated with L. thermotolerans and subsequently with S. cerevisiae a few days later. Parameters such as density, total acidity, lactic acid, acetic acid, pH, and temperature were monitored during fermentation. Of the three strains used, only one (Viniferm NS Chance, Agrovin) generated an appreciable concentration of lactic acid and a significant increase in total acidity. The other two strains (Vason and AEB) did not produce detectable amounts of lactic acid, although they had slightly higher total acidity levels than the control. Overall, the use of L. thermotolerans as a biological acidification tool should be approached with caution, considering both the specific strain and the application conditions.
Repositori URV