In the world of winemaking, the quest for the perfect blend of flavors and aromas is an ongoing journey. A recent study published in ‘Zhongguo niangzao’ (Chinese Journal of Enology) has shed new light on how specific strains of yeast can enhance the acidity and aroma profile of wine, potentially revolutionizing the industry. The research, led by CAI Fei from the Modern Agricultural College, Wuwei Occupational College, along with a team from the Department of Biotechnology, Erdos Ecological Environment Vocational College, and the College of Life Science, Qinghai Normal University, focused on the screening of high-yield lactic acid-producing strains of Lachancea thermotolerans and their potential to increase acidity in wine.
The study screened 16 strains of L. thermotolerans, co-fermenting them with Saccharomyces cerevisiae EC1118 to produce Chardonnay wine. The goal was to identify strains with exceptional lactic acid production capabilities and tolerance. The results were promising: strains LT-XJ24, LT-XJ59, LT-ZX03, and LT-GS27 stood out for their robust lactic acid production, ranging from 6.21 g/L to 7.89 g/L. When these strains were co-fermented with commercial S. cerevisiae, they not only completed the alcoholic fermentation but also significantly enhanced the wine’s bioacidification. Notably, the strain LT-ZX03 produced the highest lactic acid yield, reaching 6.66 g/L.
The implications of this research are profound. “The ability of these strains to increase lactic acid content without compromising the wine’s quality is a game-changer,” says CAI Fei. “It opens up new possibilities for winemakers to create wines with enhanced complexity and depth of flavor.”
The study also delved into the impact of these strains on the volatile aroma substances in Chardonnay wine. A total of 41 aroma compounds were detected, with 13 having an odor activity value (OAV) greater than 1. The strains LT-GS27 and LT-ZX03 were particularly effective in increasing the contents of ethyl butyrate, ethyl hexanoate, ethyl caprylate, and ethyl caprate, which contribute floral and fruity notes to the wine.
The commercial impact of this research is significant. Winemakers can now leverage these high-yield lactic acid-producing strains to create wines with richer, more complex flavor profiles. This could lead to higher market value for wines, as consumers increasingly seek out unique and high-quality products. Furthermore, the ability to control and enhance lactic acid production can help winemakers address issues related to acidity, which is crucial for wine stability and aging.
As the wine industry continues to evolve, the findings from this study offer a glimpse into the future of winemaking. By harnessing the power of specific yeast strains, winemakers can push the boundaries of what is possible, creating wines that are not only delicious but also scientifically optimized. The research, published in ‘Zhongguo niangzao’ (Chinese Journal of Enology), provides a solid foundation for further exploration and innovation in the field.