An Integrative View of the Role of Lachancea thermotolerans in Wine Technology

The interest in Lachancea thermotolerans, a yeast species with unusual characteristics, has notably increased in all ecological, evolutionary, and industrial aspects. One of the key characteristics of L. thermotolerans is the production of high quantities of lac...

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Autores principales:	Javier Vicente, Eva Navascués, Fernando Calderón, Antonio Santos, Domingo Marquina, Santiago Benito
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	<i>Lachancea thermotolerans</i> lactic acid wine acidity volatile evolution Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/c6a85437c413470196e73234fdecd326
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spelling	oai:doaj.org-article:c6a85437c413470196e73234fdecd3262021-11-25T17:36:50ZAn Integrative View of the Role of <i>Lachancea thermotolerans</i> in Wine Technology10.3390/foods101128782304-8158https://doaj.org/article/c6a85437c413470196e73234fdecd3262021-11-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2878https://doaj.org/toc/2304-8158The interest in <i>Lachancea thermotolerans</i>, a yeast species with unusual characteristics, has notably increased in all ecological, evolutionary, and industrial aspects. One of the key characteristics of <i>L. thermotolerans</i> is the production of high quantities of lactic acid compared to other yeast species. Its evolution has mainly been driven by the influence of the environment and domestication, allowing several metabolic traits to arise. The molecular regulation of the fermentative process in <i>L. thermotolerans</i> shows interesting routes that play a complementary or protective role against fermentative stresses. One route that is activated under this condition is involved in the production of lactic acid, presenting a complete system for its production, showing the involvement of several enzymes and transporters. In winemaking, the use of <i>L. thermotolerans</i> is nowadays mostly focused in early–medium-maturity grape varieties, in which over-ripening can produce wines lacking acidity and with high concentrations of ethanol. Recent studies have reported new positive influences on quality apart from lactic acid acidification, such as improvements in color, glutathione production, aroma, malic acid, polysaccharides, or specific enzymatic activities that constitute interesting new criteria for selecting better strains. This positive influence on winemaking has increased the availability of commercial strains during recent years, allowing comparisons among some of those products. Initially, the management of <i>L. thermotolerans</i> was thought to be combined with <i>Saccaharomyces cerevisiae</i> to properly end alcoholic fermentation, but new studies are innovating and reporting combinations with other key enological microorganisms such as <i>Schizosaccharomyces pombe</i>, <i>Oenocous oeni</i>, <i>Lactiplantibacillus plantarum</i>, or other non-<i>Saccharomyces</i>.Javier VicenteEva NavascuésFernando CalderónAntonio SantosDomingo MarquinaSantiago BenitoMDPI AGarticle<i>Lachancea thermotolerans</i>lactic acidwineacidityvolatileevolutionChemical technologyTP1-1185ENFoods, Vol 10, Iss 2878, p 2878 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	<i>Lachancea thermotolerans</i> lactic acid wine acidity volatile evolution Chemical technology TP1-1185
spellingShingle	<i>Lachancea thermotolerans</i> lactic acid wine acidity volatile evolution Chemical technology TP1-1185 Javier Vicente Eva Navascués Fernando Calderón Antonio Santos Domingo Marquina Santiago Benito An Integrative View of the Role of <i>Lachancea thermotolerans</i> in Wine Technology
description	The interest in <i>Lachancea thermotolerans</i>, a yeast species with unusual characteristics, has notably increased in all ecological, evolutionary, and industrial aspects. One of the key characteristics of <i>L. thermotolerans</i> is the production of high quantities of lactic acid compared to other yeast species. Its evolution has mainly been driven by the influence of the environment and domestication, allowing several metabolic traits to arise. The molecular regulation of the fermentative process in <i>L. thermotolerans</i> shows interesting routes that play a complementary or protective role against fermentative stresses. One route that is activated under this condition is involved in the production of lactic acid, presenting a complete system for its production, showing the involvement of several enzymes and transporters. In winemaking, the use of <i>L. thermotolerans</i> is nowadays mostly focused in early–medium-maturity grape varieties, in which over-ripening can produce wines lacking acidity and with high concentrations of ethanol. Recent studies have reported new positive influences on quality apart from lactic acid acidification, such as improvements in color, glutathione production, aroma, malic acid, polysaccharides, or specific enzymatic activities that constitute interesting new criteria for selecting better strains. This positive influence on winemaking has increased the availability of commercial strains during recent years, allowing comparisons among some of those products. Initially, the management of <i>L. thermotolerans</i> was thought to be combined with <i>Saccaharomyces cerevisiae</i> to properly end alcoholic fermentation, but new studies are innovating and reporting combinations with other key enological microorganisms such as <i>Schizosaccharomyces pombe</i>, <i>Oenocous oeni</i>, <i>Lactiplantibacillus plantarum</i>, or other non-<i>Saccharomyces</i>.
format	article
author	Javier Vicente Eva Navascués Fernando Calderón Antonio Santos Domingo Marquina Santiago Benito
author_facet	Javier Vicente Eva Navascués Fernando Calderón Antonio Santos Domingo Marquina Santiago Benito
author_sort	Javier Vicente
title	An Integrative View of the Role of <i>Lachancea thermotolerans</i> in Wine Technology
title_short	An Integrative View of the Role of <i>Lachancea thermotolerans</i> in Wine Technology
title_full	An Integrative View of the Role of <i>Lachancea thermotolerans</i> in Wine Technology
title_fullStr	An Integrative View of the Role of <i>Lachancea thermotolerans</i> in Wine Technology
title_full_unstemmed	An Integrative View of the Role of <i>Lachancea thermotolerans</i> in Wine Technology
title_sort	integrative view of the role of <i>lachancea thermotolerans</i> in wine technology
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/c6a85437c413470196e73234fdecd326
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An Integrative View of the Role of <i>Lachancea thermotolerans</i> in Wine Technology

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