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Analysis of institutional authors

Morata ACorresponding AuthorLoira IAuthorTesfaye WAuthorBañuelos MAuthorGonzalez CAuthorSuárez Lepe JAuthor

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June 27, 2019
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Lachancea thermotolerans applications in wine technology

Publicated to:Fermentation. 4 (3): 53- - 2018-09-01 4(3), DOI: 10.3390/fermentation4030053

Authors: Morata A; Loira I; Tesfaye W; Bañuelos M; González C; Suárez Lepe J

Affiliations

Enología, Enotecnia y Biotecnología Enológica. Universidad Politécnica de Madrid - Author
Tech Univ Madrid, ETSIAAB, Dept Biotechnol Plant Biol, Madrid 28040, Spain - Author
Tech Univ Madrid, ETSIAAB, Dept Chem & Food Technol, Madrid 28040, Spain - Author
Universidad Politécnica de Madrid - Author

Abstract

© 2018 by the authors. Lachancea (kluyveromyces) thermotolerans is a ubiquitous yeast that can be naturally found in grapes but also in other habitats as soil, insects and plants, extensively distributed around the world. In a 3-day culture, it shows spherical to ellipsoidal morphology appearing in single, paired cells or short clusters. It is a teleomorph yeast with 1–4 spherical ascospores and it is characterized by a low production of volatile acidity that helps to control global acetic acid levels in mixed or sequential inoculations with either S. cerevisiae or other non-Saccharomyces species. It has a medium fermentative power, so it must be used in sequential or mixed inoculations with S. cerevisiae to get dry wines. It shows a high production of lactic acid able to affect strongly wine pH, sometimes decreasing wine pH by 0.5 units or more during fermentation. Most of the acidification is produced at the beginning of fermentation facilitating the effect in sequential fermentations because it is more competitive at low alcoholic degree. This application is especially useful in warm areas affected by climatic change. pH reduction is produced in a natural way during fermentation and prevents the addition of tartaric acid, that produces tartrate precipitations, or the use of cation exchangers resins highly efficient reducing pH but with undesirable effects on wine quality. Production of lactic acid is done from sugars thus reducing slightly the alcoholic degree, especially in strains with high production of lactic acid. Also, an improvement in the production of 2-phenylethanol and glycerol has been described.

Keywords

AcidificationKluyveromyces thermotoleransLachancea thermotoleransNon-saccharomycesSequential fermentationsWines

Quality index

Bibliometric impact. Analysis of the contribution and dissemination channel

From a relative perspective, and based on the normalized impact indicator calculated from the Field Citation Ratio (FCR) of the Dimensions source, it yields a value of: 9.16, which indicates that, compared to works in the same discipline and in the same year of publication, it ranks as a work cited above average. (source consulted: Dimensions Jul 2025)

Specifically, and according to different indexing agencies, this work has accumulated citations as of 2025-07-22, the following number of citations:

  • WoS: 34
  • Scopus: 101

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 2025-07-22:

  • The use, from an academic perspective evidenced by the Altmetric agency indicator referring to aggregations made by the personal bibliographic manager Mendeley, gives us a total of: 194.
  • 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: 198 (PlumX).

With a more dissemination-oriented intent and targeting more general audiences, we can observe other more global scores such as:

  • The Total Score from Altmetric: 0.5.
  • The number of mentions on the social network X (formerly Twitter): 1 (Altmetric).

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.

Leadership analysis of institutional authors

There is a significant leadership presence as some of the institution’s authors appear as the first or last signer, detailed as follows: First Author (MORATA BARRADO, ANTONIO DIONISIO) and Last Author (SUAREZ LEPE, JOSE ANTONIO).

the author responsible for correspondence tasks has been MORATA BARRADO, ANTONIO DIONISIO.