In the current global scenario, wines show flat sensory profiles with high alcohol content, high pH and lack of varietal aroma and freshness.Acidification biotechnologies such as the use of L. thermotolerans help transform sugars into lactic acid by strongly reducing pH and slightly reducing alcohol content.These biotechnological strategies help to improve freshness and increase the amount of molecular SO2 enhancing its efficiency. In addition, the use of non-Saccharomyces yeasts helps to improve the sensory profile.
In this short video, Antonio Morata, professor of Universidad Politécnica de Madrid (Spain), tells us about the external appearance of Lachancea thermotolerans. In the current global scenario, wines often exhibit flat sensory profiles with high alcohol content, high pH, and a lack of varietal aroma and freshness. Acidification biotechnologies, such as the use of L. thermotolerans, help transform sugars into lactic acid, significantly reducing pH and slightly lowering alcohol content. .
https://www.infowine.com/en/external-appearance-of-lachancea-thermotolerans
If you are interested in the full video, the recording is available at the following link: “Acidification Biotechnologies: how to improve pH and freshness while reducing SO2“
