Journal of Food Processing & Technology

Lachancea thermotolerans and Saccharomyces cerevisiae sequential inoculated fermentation influences in wine quality and acidic composition of Spanish wine

International Conference on Food Microbiology

August 08-10, 2016 Birmingham, UK

Santiago Benito, Angel Benito, Felipe Palomero and Fernando Calderon

Polytechnic University of Madrid, Spain

Scientific Tracks Abstracts: J Food Process Technol

Abstract:

The scientific work researched the influence of Lachancea thermotolerans on low-acidity Spanish grape must from the south of Spain. Combined fermentations between Lachancea thermotolerans and Saccharomyces cerevisiae were compared to single control fermentation by S. cerevisiae. The results showed important differences in various parameters such as acidity, sensorial parameters, non-volatile and volatile compounds. The studied Spanish wine quality increased due to L. thermotolerans acidification ability. The acidification produced a L-lactic acid increase of 3.18 g/L and a decrease of 0.22 in pH compared to the studied control performed by S. cerevisiae.

Biography :

Santiago Benito is a University Professor in the Madrid Polytechnic University. He is the Director of the Madrid University Experimental Winery, a scientific center. He has published more than 25 papers in reputed journals and has been serving as an Editorial Board Member of repute.

Email: santiago.benito@upm.es