Journal of Microbial & Biochemical Technology

Non-saccharomyces yeasts Lachancea thermotolerans and Schizosaccharomyces pombe applications in wine food microbiology: Influence in wine quality

Joint Event on 4^th World Congress and Expo on Applied Microbiology & 2^nd International Conference on Food Microbiology

November 29-December 01, 2017 Madrid, Spain

Santiago Benito

Polytechnic University of Madrid, Spain

Scientific Tracks Abstracts: J Microb Biochem Technol

Abstract:

The classical way to make red wine is based on the use of Saccharomyces cerevisiae yeasts during alcoholic fermentation and Oenococcus oeni bacteria during malolactic fermentation. This traditional winemaking methodology produces commercial stable red wines from a microbiological point of view. This work explains the use of a new red winemaking biotechnology that uses the combination of Lachancea thermotolerans and Schizosaccharomyces pombe yeasts as an alternative to the conventional alcoholic and malolactic fermentations. Schizosaccharomyces pombe consumes malic acid while Lachancea thermotolerans produces lactic acid to avoid an unnecessary deacidification in low acidic musts from warm viticulture areas such as the south of Spain. This methodology also reduces some malolactic fermentation hazards for human health such as biogenic amines and ethyl carbamate while it improves the colour and aroma profile. Recent Publications 1. Benito A, Calderón F, and Benito S (2017) the combined use of schizosaccharomyces pombe and Lachancea thermotolerans -effect on the anthocyanin wine composition. Molecules. 22(5):739. 2. Belda I, Ruiz J, Beisert B, Navascues E, Marquina D, Calderon F, Benito S and Santos A (2017) Influence of Torulaspora delbrueckii in varietal thiol (3-SH and 4-MSP) release in wine sequential fermentations. International Journal of Food Microbiology. 257:183-191. 3. Benito A, Calderon F and Benito S (2016) Combined use of S. pombe and L. thermotolerans in winemaking. Beneficial effects determined through the study of winesâ?? analytical characteristics. Molecules. 21(12):1744. 4. Benito A, Calderon F and Benito S (2016) New Trends in Schizosaccharomyces Use for Winemaking. In Grape and Wine Biotechnology. InTech. 5. Benito A, Jeffares D, Palomero F, Calderon F, Bai F Y, Bahler J and Benito S (2016) Selected Schizosaccharomyces pombe strains have characteristics that are beneficial for winemaking. PloS one. 11(3):e0151102

Biography :

Santiago Benito has his expertise in Wine Microbiology. He is Vice Director of the Polytechnic University of Madrid Chemistry and Food Technology Department and Director of the Polytechnic University of Madrid Winery Center. He has written more than 40 indexed publications regarding the wine microbiology topic.