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Impact on the Sustainable Development Goals (SDGs)

Analysis of institutional authors

Navascues, EvaAuthorBenito, SantiagoCorresponding Author

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October 14, 2025
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Optimizing inoculation strategies with Lachancea thermotolerans and Saccharomyces cerevisiae for enhanced wine acidity management and fermentative performance

Publicated to: Applied Food Research. 5 (2): 101306- - 2025-12-01 5(2), DOI: 10.1016/j.afres.2025.101306

Authors:

Vicente, J; Navascues, E; Kelanne, N; Santos, A; Yang, BR; Benito, S
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Affiliations

Pago Carraovejas SLU, Camino Carraovejas S-N, Valladolid 47300, Spain - Author
Univ Complutense Madrid, Biol Fac, Dept Genet Physiol & Microbiol, Unit Microbiol, Madrid 28040, Spain - Author
Univ Politecn Madrid, Dept Chem & Food Technol, Ciudad Univ S-N, Madrid 28040, Spain - Author
Univ Turku, Dept Life Technol, Food Sci, FI-20014 Turku, Finland - Author
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Abstract

Maintaining adequate acidity in wine is essential for microbial stability, colour preservation, and sensory quality-factors increasingly challenged by climate change, which promotes grape ripening conditions that reduce acidity and raise pH. Lachancea thermotolerans offers a promising biotechnological solution through its capacity to produce lactic acid during alcoholic fermentation. This study evaluated how different inoculation strategies-namely co-inoculation and sequential inoculation-using varying ratios of L. thermotolerans and Saccharomyces cerevisiae affected wine acidification and fermentative efficiency. Co-inoculations with higher proportions of L. thermotolerans led to significant increases in total acidity, achieving acidification levels comparable to those of sequential inoculation, without impairing fermentation kinetics. However, excessive acid production was associated with slower fermentations and elevated residual sugar levels. In addition to lactic acid, co-inoculation impacted the concentrations of other organic acids (e.g., malic and succinic acids), as well as glycerol content, contributing to the final acidity and mouthfeel of the wine. Notable shifts in volatile composition, including esters and higher alcohols, were also observed. These findings highlight the importance of optimising inoculation ratios in mixed fermentations to achieve a balance between acidification and fermentation performance, offering practical guidance for biological acidification under warming climate conditions.
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Keywords

AcidityAlcoholArticleBiological acidificationControlled studyElectrophoresisEsterFermentationFermentative kineticsFungal strainFungus isolationGlycerolHeadspace solid phase microextractionInoculationKineticsLachancea thermotoleransMass fragmentographyMixed culturesNonhumanPhPolymerase chain reactionSaccharomyces cerevisiaeSequential inoculationStrainSugarWineYeastsZero hunger

Quality index

Bibliometric impact. Analysis of the contribution and dissemination channel

The work has been published in the journal Applied Food Research due to its progression and the good impact it has achieved in recent years, according to the agency WoS (JCR), it has become a reference in its field. In the year of publication of the work, 2025, it was in position 25/182, thus managing to position itself as a Q1 (Primer Cuartil), in the category Food Science & Technology.

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Impact and social visibility

From the perspective of influence or social adoption, and based on metrics associated with mentions and interactions provided by agencies specializing in calculating the so-called "Alternative or Social Metrics," we can highlight as of 2026-04-24:

  • The use of this contribution in bookmarks, code forks, additions to favorite lists for recurrent reading, as well as general views, indicates that someone is using the publication as a basis for their current work. This may be a notable indicator of future more formal and academic citations. This claim is supported by the result of the "Capture" indicator, which yields a total of: 7 (PlumX).

It is essential to present evidence supporting full alignment with institutional principles and guidelines on Open Science and the Conservation and Dissemination of Intellectual Heritage. A clear example of this is:

  • The work has been submitted to a journal whose editorial policy allows open Open Access publication.
  • Assignment of a Handle/URN as an identifier within the deposit in the Institutional Repository: https://oa.upm.es/93996/

As a result of the publication of the work in the institutional repository, statistical usage data has been obtained that reflects its impact. In terms of dissemination, we can state that, as of

  • Views: 29
  • Downloads: 30
Continuing with the social impact of the work, it is important to emphasize that, due to its content, it can be assigned to the area of interest of ODS 2 - End hunger, achieve food security and improved nutrition and promote sustainable agriculture, with a probability of 63% according to the mBERT algorithm developed by Aurora University.
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Leadership analysis of institutional authors

This work has been carried out with international collaboration, specifically with researchers from: Finland.

There is a significant leadership presence as some of the institution’s authors appear as the first or last signer, detailed as follows: Last Author (BENITO SAEZ, SANTIAGO).

the author responsible for correspondence tasks has been BENITO SAEZ, SANTIAGO.

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Project objectives

La aportación persigue los siguientes objetivos: analizar el efecto de diferentes estrategias de inoculación con Lachancea thermotolerans y Saccharomyces cerevisiae sobre la acidificación y eficiencia fermentativa del vino; evaluar el impacto de las proporciones de L. thermotolerans en la acidez total y cinética de fermentación; determinar la relación entre la producción excesiva de ácido y la ralentización de la fermentación con niveles residuales de azúcar; caracterizar los cambios en la concentración de ácidos orgánicos y glicerol que afectan la acidez y sensación en boca; y examinar las variaciones en la composición volátil, incluyendo ésteres y alcoholes superiores, para optimizar la gestión biológica de la acidez en condiciones de cambio climático.
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Most relevant results

El estudio analizó estrategias de inoculación con Lachancea thermotolerans y Saccharomyces cerevisiae para mejorar la gestión de la acidez y el rendimiento fermentativo en vino. Se observaron los siguientes resultados relevantes: (1) co-inoculaciones con mayores proporciones de L. thermotolerans aumentaron significativamente la acidez total, alcanzando niveles comparables a la inoculación secuencial sin afectar la cinética fermentativa; (2) una producción excesiva de ácido se asoció con fermentaciones más lentas y mayores niveles de azúcares residuales; (3) la co-inoculación modificó las concentraciones de ácidos orgánicos como málico y succínico, además del contenido de glicerol, influyendo en la acidez y la sensación en boca; (4) se detectaron cambios notables en la composición volátil, incluyendo ésteres y alcoholes superiores.
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Awards linked to the item

Funding was provided by the Spanish Ministry of Science and Innovation, and the State Investigation Agency under the framework of Project VinSegCalClim (PID2020-119008RB-I00/AEI/10.13039/501100011033) and by the Spanish Center for the Development of In-dustrial Technology under the framework of Project LowpHWine (IDI-20210391) . Javier Vicente conducted this research under a fellowship from Complutense University of Madrid (CT58/21-CT59/21) .
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