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Lachancea thermotolerans Applications in Wine Technology

机译：Lachancea thermotolerans在葡萄酒技术中的应用

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摘要

Lachancea (kluyveromyces) thermotolerans is a ubiquitous yeast that can be naturally found in grapes but also in other habitats as soil, insects and plants, extensively distributed around the world. In a 3-day culture, it shows spherical to ellipsoidal morphology appearing in single, paired cells or short clusters. It is a teleomorph yeast with 1–4 spherical ascospores and it is characterized by a low production of volatile acidity that helps to control global acetic acid levels in mixed or sequential inoculations with either S. cerevisiae or other non- Saccharomyces species. It has a medium fermentative power, so it must be used in sequential or mixed inoculations with S. cerevisiae to get dry wines. It shows a high production of lactic acid able to affect strongly wine pH, sometimes decreasing wine pH by 0.5 units or more during fermentation. Most of the acidification is produced at the beginning of fermentation facilitating the effect in sequential fermentations because it is more competitive at low alcoholic degree. This application is especially useful in warm areas affected by climatic change. pH reduction is produced in a natural way during fermentation and prevents the addition of tartaric acid, that produces tartrate precipitations, or the use of cation exchangers resins highly efficient reducing pH but with undesirable effects on wine quality. Production of lactic acid is done from sugars thus reducing slightly the alcoholic degree, especially in strains with high production of lactic acid. Also, an improvement in the production of 2-phenylethanol and glycerol has been described.
机译：Lachancea（kluyveromyces）耐高温酵母是一种普遍存在的酵母，可以在葡萄中自然发现，也可以在土壤，昆虫和植物等其他栖息地自然发现，广泛分布于世界各地。在三天的培养中，它显示出球形，椭圆形的形态，出现在单个，成对的细胞或短簇中。它是一种具有1-4个球形子囊孢子的变型酵母，其特征在于挥发性酸度的产生量低，有助于控制酿酒酵母或其他非酿酒酵母菌种的混合或顺序接种中的总体乙酸水平。它具有中等发酵力，因此必须与酿酒酵母进行连续接种或混合接种才能获得干葡萄酒。它显示出高产量的乳酸，能够强烈影响葡萄酒的pH，有时在发酵过程中使葡萄酒的pH降低0.5个单位或更多。大多数酸化是在发酵开始时产生的，这有利于后续发酵，因为它在低酒精度下更具竞争力。此应用程序在受气候变化影响的温暖地区特别有用。 pH值降低是在发酵过程中以自然方式产生的，可防止酒石酸的添加（酒石酸沉淀）的添加，或使用阳离子交换树脂可高效降低pH值，但对葡萄酒品质产生不良影响。乳酸的生产是由糖类完成的，因此酒精度略有降低，尤其是在乳酸生产量高的菌株中。另外，已经描述了2-苯基乙醇和甘油生产的改进。

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