Research progress of Lachancea thermotolerans in winemaking

Abstract:

Lachancea thermotolerans, a species of non-Saccharomyces yeast, has attracted increasing attention because of its excellent enological characteristics such as enhancing aroma and taste. It is characterized by high production of lactic acid, glycerol, 2-phenylethanol, and ethyl esters while low production of ethanol and volatile acids during the fermentation of wine. The available studies have proved the distinct performance among different strains of L. thermotolerans in fermentation. We reviewed the studies about the strain diversity, effect on wine quality, and application in co-fermentation of L. thermotolerans. This review provides a basis for screening the traits and exploring the mechanism of acid and aroma production of the indigenous L. thermotolerans, which will promote the sound development of microbial germplasm resources for winemaking in China.

Key words:non-Saccharomyces yeast;Lachancea thermotolerans;biological acidification;low production of ethanol;lactic acid