Unit of Microbiology, Genetics, Physiology and Microbiology Department, Biology Faculty, Complutense University of Madrid, Ciudad Universitaria, S/N, 28040 Madrid, Spain.
Department of Microbiology and Biochemistry, Hochschule Geisenheim University (HGU), Von-Lade-Straße 1, 65366 Geisenheim, Germany.
Int J Food Microbiol. 2022 Aug 16;375:109726. doi: 10.1016/j.ijfoodmicro.2022.109726. Epub 2022 May 19.
Climate change is generating several problems in wine technology. One of the main ones is lack of acidity and difficulties performing malolactic fermentation to stabilize wines before bottling. Among the different available acidity management technologies, such as direct acid addition, ion exchange resins, electro-membrane treatments, or vineyard management, the microbiological option is reliable and deeply studied. The main approach is the increase in malic acid content because of the metabolism of specific Saccharomyces strains and to increase lactic acid because of the metabolism of Lachancea genus. Other non-Saccharomyces yeasts, such as Starmerella bacillaris or Candida stellata can also acidify significantly because of the production of pyruvic or succinic acid. Wine industry needs the removal of malic acid in most red wines before bottling to achieve wine stability. Oenococus oeni performs the malolactic fermentation of red wines on most conditions because of the metabolization of malic acid into lactic acid. However, modern oenology challenges such as high ethanol concentrations, high pH or low levels of malic acid have made researchers to look for other options to reduce potential risks of deviation. Other wine-related microorganisms able to de-acidify malic acid have appeared as interesting alternatives for specific difficult scenarios. Lactiplantibacillus plantarum and Schizosaccharomyces genus make up nowadays the main studied alternatives.
气候变化给葡萄酒技术带来了一些问题。其中主要问题是缺乏酸度，以及在装瓶前进行苹果酸-乳酸发酵以稳定葡萄酒的困难。在现有的各种可用的酸度管理技术中，如直接添加酸、离子交换树脂、电膜处理或葡萄园管理，微生物选项是可靠且经过深入研究的。主要方法是增加苹果酸含量，因为特定酿酒酵母菌株的代谢作用，以及增加乳酸含量，因为 Lachancea 属的代谢作用。其他非酿酒酵母，如 Starmerella bacillaris 或 Candida stellata，也可以通过产生丙酮酸或琥珀酸来显著酸化。葡萄酒行业在装瓶前需要去除大多数红葡萄酒中的苹果酸以实现葡萄酒的稳定性。由于 Oenococcus oeni 能够将苹果酸代谢为乳酸，因此它在大多数条件下都能进行红葡萄酒的苹果酸-乳酸发酵。然而，现代酿酒学的挑战，如高乙醇浓度、高 pH 值或低苹果酸水平，使得研究人员寻求其他选择来降低潜在的偏差风险。其他能够脱除苹果酸的与葡萄酒相关的微生物已经作为特定困难情况下的有趣替代品出现。Lactiplantibacillus plantarum 和 Schizosaccharomyces 属现在是主要的研究对象。
