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Vilela, A. Lachancea thermotolerans for Reducing Volatile Acidity of Wines. Encyclopedia. Available online: https://encyclopedia.pub/entry/49065 (accessed on 19 May 2024).
Vilela A. Lachancea thermotolerans for Reducing Volatile Acidity of Wines. Encyclopedia. Available at: https://encyclopedia.pub/entry/49065. Accessed May 19, 2024.
Vilela, Alice. "Lachancea thermotolerans for Reducing Volatile Acidity of Wines" Encyclopedia, https://encyclopedia.pub/entry/49065 (accessed May 19, 2024).
Vilela, A. (2023, September 12). Lachancea thermotolerans for Reducing Volatile Acidity of Wines. In Encyclopedia. https://encyclopedia.pub/entry/49065
Vilela, Alice. "Lachancea thermotolerans for Reducing Volatile Acidity of Wines." Encyclopedia. Web. 12 September, 2023.
Lachancea thermotolerans for Reducing Volatile Acidity of Wines
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This entry is adapted from the peer-reviewed paper 10.3390/fermentation4030056

To improve the quality of fermented drinks, specifically wine, some yeast strains have been isolated, tested, and studied, such as Saccharomyces and non-Saccharomyces. Some non-conventional yeasts present good fermentative capacities and can ferment in quite undesirable conditions, such as the case of must, or wines with a high concentration of acetic acid. One of those yeasts is Lachancea thermotolerants (L. thermotolerans), which have been studied for their use in wine due to their ability to decrease pH through L-lactic acid production, giving the wines a pleasant acidity. 

pioneering winemaking techniques peculiar yeasts volatile acidity fermented drinks

1. Introduction

The pioneering of winemaking techniques and new yeast strains contributes to improving the quality of wines worldwide and offering solutions to various problems, such as increased sugar concentrations at grape maturity or excessively acidic wines. Some non-Saccharomyces and some non-conventional species of Saccharomyces present good fermentative capacities and can produce wines with lower levels of ethanol and higher concentrations of glycerol [1]. They are also able to avoid stuck fermentations, as they can grow at lower temperatures [2][3], as well as being nitrogen [4] and salt tolerant [5]. Moreover, mixed inoculations of non-Saccharomyces, S. cerevisiae yeasts, and lactic acid bacteria (LAB) in sequential fermentations are of great interest to the wine industry for various technological and sensorial reasons [6]. In addition, a peculiar microbial footprint characteristic of a particular wine region may be imprinted onto a wine if inoculation with autochthonous yeast is performed [3].
A non-Saccharomyces species not yet well-explored with huge biotechnological potential is Lachancea thermotolerans [7], formerly known as Kluyveromyces thermotolerans [8]. The genus Lachancea was proposed by Kurtzman in 2003 to accommodate a group from several different genera showing similarities at the rRNA level. According to Lachance and Lachancea [9], the genus continues to anchorage 11 other species to this day: L. cidri, L. dasiensis, L. fantastica, L. fermentati, L. kluyveri, L. lanzarotensis, L. meyersi, L. mirantina, L. nothofagi, L. quebecensis, and L. walti. As the so-called protoploid Saccharomycetaceae, the Lachancea species has diverged from the S. cerevisiae lineage before the ancestral whole genome duplication and, as such, offers a complementary model for studying evolution and speciation in yeast [10].
Another peculiarity of L. thermotolerans is its ability to produce l-lactic acid during alcoholic fermentation [11]. Although lactic acid production is uncommon among yeasts, it is of great biotechnological interest regarding fermentation processes where alcoholic fermentation with concomitant acidification is a benefit, such as winemaking [12].

2. L. thermotolerans’ Main Features in Alcoholic Drinks

In recent years, Lachancea thermotolerans (formerly Kluyveromyces thermotolerans) have been studied for their use in wine and beer due to their ability to decrease pH through lactic acid production [13]. K. thermotolerans was alienated from the other species of Kluyveromyces and placed in Lachancea due to its distinct genetic and metabolic differences and its genetic similarity to other members of the Lachancea genus [8].
This yeast is often found in a selection of fruits, such as on the surface of grapes. Consequently, it was present at the beginning of many fermentations before Saccharomyces’ domination. Due to the production of L-lactic acid (from 0.23 to 9.6 g L−1, depending on the different trial conditions [14][15]), wine produced by fermentation with L. thermotolerans is considered to display some other sensory properties—mainly in terms of mouth-feel—with an increased acidic taste [14][15][16]. Some winemakers desire varying degrees of these traits in their wines, and now, L. thermotolerans is present in a few commercial yeast inoculates.
For instance, strain 617 of L. thermotolerans was selected amongst other non-Saccharomyces yeasts to perform combined fermentations with S. cerevisiae to increase the acidity and quality of Spanish Airén wine [16]. Although this Spanish grape variety is considered very neutral and productive, the wines it is used in are usually regarded as low quality due to its high sugar content and lack of acidity [16].
During wine fermentation, L. thermotolerans also causes an increase in levels of ethyl lactate [17]. Due to these metabolic features (lactic acid and ethyl lactate production), this yeast is currently being studied to produce beer without LAB inoculation [18]. Thus, using L. thermotolerans to make beer with a sourer taste may be simpler than trying to maintain a co-fermentation with yeasts and bacteria.
However, the metabolic pathway of converting sugars to lactic acid by L. thermotolerans is not entirely understood. Recent discoveries have shown that lactic acid levels between 1–9 g L−1 were found in wine fermented with this yeast species [14]. The metabolism of sugars into lactic acid is also a way to reduce the level of alcohol in wines, and a reduction of up to 0.5 to 1% (v/v) of alcohol is possible [14].

3. Strain Isolation and Wine Biodeacetification

Several approaches have been developed about the deacetification of wines, including “empirical” enological techniques, where acidic wines are refermented by mixing them with marc from a finished wine fermentation or mixing them with freshly crushed grapes or musts. More modern techniques have been explained and studied in enological, biochemical, and microbiological terms [19][20][21][22]. Under aerobic conditions, acetate can be used as a sole source of carbon and energy for energy generation and cellular biomass [23]. This feature is not just present in S. cerevisiae strains—some Zygosaccharomyces bailii strains also display biphasic growth in media containing glucose and acetic acid [24].
In previous works, such as a study by Vilela et al. [25], several yeast strains have been isolated (e.g., Saccharomyces and non-Saccharomyces) in Wallerstein Laboratory Nutrient Agar (WL) media using the refermentation processes of acidic wines, at winery scale [25]. Among all isolates, a group of yeasts was selected for testing for their ability to consume acetic acid in the presence of glucose, using a differential medium containing acetic acid and glucose adapted from Schuller et al. [26].
Subsequently, the effect of glucose and acetic acid concentrations and aeration conditions on acetic acid consumption by the previously mentioned strain were studied at a laboratory scale. The strain Z. bailii ISA1307 was used as a reference strain. The results showed that L. thermotolerans 44C could degrade 28.2% of the initial acid when grown under limited aerobic conditions in a mixed substrate medium containing glucose (5.0%, w/v) and acetic acid (5.0 g L−1). Moreover, strain 44C also presented the ability to degrade acetic acid in media with 5.0% or 0.75% (w/v) of glucose under limited aerobic conditions. Although the higher initial concentration of glucose did not alter the rate of acetic acid consumption by strain 44C, this strain did decrease the glucose consumption rate [20].
Strains Z. bailii ISA1307 and L. thermotolerans 44C were efficient in acetic acid consumption in the high-glucose medium and aerobic conditions, as 94.8 and 94.6% of the initial acetic acid was consumed. However, the efficiency of L. thermotolerans 44C in acetic acid consumption decreased significantly in the high-glucose concentration medium under limited aerobic conditions, as only 15.3% of the initial acetic acid was consumed [20].

References

  1. Ciani, M.; Morales, P.; Comitini, F.; Tronchoni, J.; Canonico, L.; Curiel, J.A.; Gonzalez, R. Non-conventional Yeast Species for Lowering Ethanol Content of Wines. Front. Microbiol. 2016, 7, 642.
  2. Padilla, B.; Gil, J.V.; Manzanares, P. Past, and Future of Non-Saccharomyces Yeasts: From Spoilage Microorganisms to Biotechnological Tools for Improving Wine Aroma Complexity. Front. Microbiol. 2016, 7, 411.
  3. Lleixà, J.; Manzano, M.; Mas, A.; Portillo, M.C. Saccharomyces and non-Saccharomyces competition during microvinification under different sugar and nitrogen conditions. Front. Microbiol. 2016, 7, 1959.
  4. Brice, C.; Cubillos, F.A.; Dequin, S.; Camarasa, C.; Martínez, C. Adaptability of the Saccharomyces cerevisiae yeasts to wine fermentation conditions relies on their strong ability to consume nitrogen. PLoS ONE 2018, 13, e0192383.
  5. Dibalova-Culakova, H.; Alonso-del-Real, J.; Querol, A.; Sychrova, H. Expression of heterologous transporters in Saccharomyces kudriavzevii: A strategy for improving yeast salt tolerance and fermentation performance. Int. J. Food Microbiol. 2018, 268, 27–34.
  6. Minnaar, P.P.; Plessis, H.W.; du Paulsen, V.; Ntushelo, N.; Jolly, N.P.; du Toit, M. Saccharomyces cerevisiae, non-Saccharomyces yeasts and lactic acid bacteria in sequential fermentations: Effect on phenolics and sensory attributes of South African Syrah Wines. S. Afr. J. Enol. Vitic. 2017, 38, 237–244.
  7. Hranilovic, A.; Bely, M.; Masneuf-Pomarede, I.; Jiranek, V.; Albertin, W. The evolution of Lachancea thermotolerans is driven by geographical determination, anthropisation and flux between different ecosystems. PLoS ONE 2017, 12, e0184652.
  8. Kurtzman, C.P. Phylogenetic circumscription of Saccharomyces, Kluyveromyces and other members of the Saccharomycetaceae, and the proposal of the new genera Lachancea, Nakaseomyces, Naumovia, Vanderwaltozyma, and Zygotorulaspora. FEMS Yeast Res. 2003, 4, 233–245.
  9. Lachance, M.A.; Lachancea, K. The Yeasts, a Taxonomic Study; Kurtzman, C., Fell, J.W., Boekhout, T., Eds.; Elsevier: London, UK, 2011; pp. 511–519.
  10. Souciet, J.L.; Dujon, B.; Gaillardin, C.; Johnston, M.; Baret, P.V.; Cliften, P.; Sherman, D.J.; Weissenbach, J.; Westhof, E.; Wincker, P.; et al. Comparative genomics of protoploid Saccharomycetaceae. Genome Res. 2009, 19, 1696–1709.
  11. Jolly, N.P.; Varela, C.; Pretorius, I.S. Not your ordinary yeast: Non-Saccharomyces yeasts in wine production uncovered. FEMS Yeast Res. 2014, 14, 215–237.
  12. Dequin, S.; Barre, P. Mixed lactic acid–alcoholic fermentation by Saccharomyces cerevisiae expressing the Lactobacillus casei L (+)–LDH. Nat. Biotechnol. 1994, 12, 173–177.
  13. Hill, A. Traditional methods of detection and identification of brewery spoilage organisms. In Brewing Microbiology: Managing Microbes, Ensuring Quality and Valorising Waste; Series in Food Science, Technology and Nutrition; Woodhead: London, UK, 2015; Volume 289, 506p.
  14. Gobbi, M.; Comitini, F.; Domizio, P.; Romani, C.; Lencioni, L.; Mannazzu, I.; Ciani, M. Lachancea thermotolerans and Saccharomyces cerevisiae in simultaneous and sequential co-fermentation: A strategy to enhance acidity and improve the overall quality of wine. Food Microbiol. 2013, 33, 271–281.
  15. Benito, S.; Hofmann, T.; Laier, M.; Lochbühler, B.; Schüttler, A.; Ebert, K.; Fritsch, S.; Röcker, J.; Rauhut, D. Effect on quality and composition of Riesling wines fermented by sequential inoculation with non-Saccharomyces and Saccharomyces cerevisiae. Eur. Food Res. Technol. 2015, 241, 707–717.
  16. Benito, Á.; Calderón, F.; Palomero, F.; Benito, S. Quality and Composition of Airén Wines Fermented by Sequential Inoculation of Lachancea thermotolerans and Saccharomyces cerevisiae. Food Technol. Biotechnol. 2016, 54, 135–144.
  17. Ribéreau-Gayon, P.; Glories, Y.; Maujean, A.; Dubourdieu, D. Alcohols, and other volatile compounds. The chemistry of wine stabilization and treatments. In Handbook of Enology, 2nd ed.; John Wiley & Sons Ltd.: Chichester, UK, 2006; Volume 2, pp. 51–64.
  18. Domizio, P.; House, J.F.; Joseph, C.M.L.; Bisson, L.F.; Bamforth, C.W. Lachancea thermotolerans as an alternative yeast for the production of beer. J. Inst. Brew. 2016, 122, 599–604.
  19. Vilela-Moura, A.; Schuller, D.; Mendes-Faia, A.; Silva, R.F.; Chaves, S.R.; Sousa, M.J.; Côrte-Real, M. The impact of acetate metabolism on yeast fermentative performance and wine quality: Reduction of volatile acidity of grape-musts and wines—Minireview. Appl. Microbiol. Biotechnol. 2011, 89, 271–280.
  20. Vilela-Moura, A.; Schuller, D.; Mendes-Faia, A.; Côrte-Real, M. Reduction of volatile acidity of wines by selected yeast strains. Appl. Microbiol. Biotechnol. 2008, 80, 881–890.
  21. Vilela-Moura, A.; Schuller, D.; Falco, V.; Mendes-Faia, A.; Côrte-Real, M. Effect of refermentation conditions and micro-oxygenation on the reduction of volatile acidity by commercial S. cerevisiae strains and their impact on the aromatic profile of wines. Int. J. Food Microbiol. 2010, 141, 165–172.
  22. Vilela-Moura, A.; Schuller, D.; Mendes-Faia, A.; Côrte-Real, M. Effects of acetic acid, ethanol and SO2 on the removal of volatile acidity from acidic wines by two Saccharomyces cerevisiae commercial strains. Appl. Microbiol. Biotechnol. 2010, 87, 1317–1326.
  23. Schüller, H.J. Transcriptional control of non-fermentative metabolism in the yeast Saccharomyces cerevisiae. Curr. Genet. 2003, 43, 139–160.
  24. Sousa, M.J.; Rodrigues, F.; Côrte-Real, M.; Leão, C. Mechanisms underlying the transport and intracellular metabolism of acetic acid in the presence of glucose in the yeast Zygosaccharomyces bailii. Microbiology 1998, 144, 665–670.
  25. Vilela, A.; Amaral, C.; Schuller, D.; Mendes-Faia, A.; Corte-Real, M. Combined use of Wallerstein and Zygosaccharomyces bailii modified differential media to isolate yeasts for the controlled reduction of volatile acidity of grape musts and wines. J. Biotech Res. 2015, 6, 43–53.
  26. Schuller, D.; Côrte-Real, M.; Leão, C. A differential medium for the enumeration of the spoilage yeast Zygosaccharomyces bailii in wine. J. Food Prot. 2000, 63, 1570–1575.
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