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This work was supported by Ministerio de Ciencia, Innovacion y Universidades, Spain [Grant No RTI2018-096626-B-I00]; and European Regional Development Fund (ERDF), through the National Smart Growth Operational Programme FEDER INTERCONECTA [grant number EXP-00111498/ITC-20181125], project FRESHWINES

Analysis of institutional authors

Vaquero, CAuthorEscott, CAuthorMorata, ACorresponding Author

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October 3, 2022
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Co-inoculations of Lachancea thermotolerans with different Hanseniaspora spp.: Acidification, aroma, biocompatibility, and effects of nutrients in wine

Publicated to:Food Research International. 161 111891- - 2022-09-05 161(), DOI: 10.1016/j.foodres.2022.111891

Authors: Vaquero, Cristian; Escott, Carlos; Heras, Jose Maria; Carrau, Francisco; Morata, Antonio

Affiliations

Lallemand Spain, Madrid 28521, Spain - Author
Univ Politecn Madrid, EnotecUPM, ETSIAAB, Chem & Food Technol Dept, Ave Puerta Hierro 2, Madrid 28040, Spain - Author
Univ Republica, Fac Quim, Area Enol & Biotecnol Fermentac, Gral Flores 2124, Montevideo 11800, Uruguay - Author

Abstract

The use of non-Saccharomyces yeast in the winemaking industry and even more their co-inoculations to maximize their growth and to express phenotypic characteristic is gaining more and more relevance. This study aimed to shed light on the biocompatibilities between Lachancea thermotolerans and Hanseniaspora spp., using different types of nutrients and considering the effect on Yeast Assimilable Nitrogen (YAN), at low temperature (16 degrees C) and medium SO2 (50 mg/L), in white must. L. thermotolerans has been used for its positive effect on pH reduction and Hanseniaspora spp. for improving the sensory profile. The behaviour of these yeasts was evaluated in coinoculation, always finishing the fermentation with the sequential inoculation of S. cerevisiae. Significant results were obtained on the population count (CFU/mL) in CHROMagarTM, with higher populations of Hanseniaspora spp. with respect to L. thermotolerans. Fermentations with L. thermotolerans/H. vineae, showed inhibition of acidification, generating up to 0.41 g/L of lactic acid. On the contrary, a synergistic effect when L. thermotolerans/H. opuntiae was used, achieved 2.44 g/L of lactic acid and a pH reduction of up to 0.16 and always more significant with Nutrient Vit BlancTM. At the same time ethanol concentration decreased by 3.4 % and volatile acidity never exceeded 0.5 g/L. Aromatic composition was analysed and it was found that all fermentations retained more aromatic esters and that on day 7 the amount of 2-phenylethyl acetate was at least 3 times higher in all fermentations compared to the control (Sc + Nutrient Vit BlancTM) which had 5.96 mg/L. Less yellow intensity (-17.3 %) typical of oxidation were observed in all fermentations in which Nutrient Vit BlancTM had been used and in the sensory analysis the co-inoculations with H. vineae generated better scores.

Keywords

% reductionsAcidificationAlcoholAromatic compoundsBiocompatibilityBudding yeastDiversityEthanolFermentationFragranceGrapeHanseniasporaHydrogen-ion concentrationImpactInhibitionLactic acidLows-temperaturesMixed inoculationNitrogenNon-saccharomycesNon-saccharomyces yeastsNutrientsOdorantsPhPh effectsPhysiological modelsProfileQualityRed winesS. cerevisiaeSaccharomyces cerevisiaeSaccharomycetalesSensory analysisSpontaneous fermentationSynergyTemperatureThermotoleransVineaeVolatile compoundVolatile compoundsVolatile oompoundWineYeastYeast assimilable nitrogenYeast assimilable nitrogens

Quality index

Bibliometric impact. Analysis of the contribution and dissemination channel

The work has been published in the journal Food Research International 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, 2022, it was in position 10/142, thus managing to position itself as a Q1 (Primer Cuartil), in the category Food Science & Technology. Notably, the journal is positioned above the 90th percentile.

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: 3.74, 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 Sep 2025)

Specifically, and according to different indexing agencies, this work has accumulated citations as of 2025-09-21, the following number of citations:

  • WoS: 6
  • Scopus: 6
  • Europe PMC: 3
  • Google Scholar: 8

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 2025-09-21:

  • 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: 21 (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:

  • Assignment of a Handle/URN as an identifier within the deposit in the Institutional Repository: https://oa.upm.es/89067/

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: 60
  • Downloads: 1

Leadership analysis of institutional authors

This work has been carried out with international collaboration, specifically with researchers from: Canada; Uruguay.

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 (VAQUERO MIGUEL, CRISTIAN) and Last Author (MORATA BARRADO, ANTONIO DIONISIO).

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