Biometric Study on the Ability of Wine Yeasts to Produce and/or Degrade DL-Lactic Acid during Alcoholic Fermentation

• Autores: Morela Strano, Raffaella Schellino, Adolfo Pagliara, Stefano Ambrò, Piero Gaia, Marta Minetto, Claudio Delfini
• Localización: Journal of wine research, ISSN 0957-1264, Vol. 13, Nº 2, 2002, págs. 101-115
• Idioma: inglés
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• Resumen

  • The capability of wine yeast strains to produce and/or degrade D(-)- and L(+)-lactic acid during alcoholic fermentation was verified in a nutrient synthetic medium (NSM) and in grape must. In NSM supplemented with DL-lactic acid, 100% of the tested Saccharomyces strains had the ability to degrade L(+)-lactic acid and 40% could degrade D(-)-lactic acid. In grape must without skins, 83% of the strains increased the initial content of the L(+)-isomer while 98% of the strains increased the initial content of the D(-)-isomer, 80% of the non- Saccharomyces wine strains were able to increase the content of both isomers in either NSM or in grape must. In nutrient media initially supplemented or not with DL-lactic acid the final amount of D(-)-lactic acid also depends on the individual capability of the strain to degrade it during the stationary phase of growth. The selection of yeast strains high D-lactic acid producers and/or low L-lactic consumers is worthwhile for the enological industry.