As a result of ethyl lactate [14,22,53]. Compounds such as fatty acid and terpenes
Because of ethyl lactate [14,22,53]. Compounds such as fatty acid and terpenes are significantly less studied. Beneath aeration circumstances, the fatty acid content material may raise [22]; otherwise, it appears to reduce [14]. As far as terpenes are concerned, L. thermotolerans doesn’t influence [14,53]– or perhaps increases [43]–the final concentration. five. L. thermotolerans Industrial Strains Comparisons These days, the market provides seven distinctive L. thermotolerans strains from three manufacturers [13,54]. Furthermore, there’s a industrial item named MelodyTM (Hansen, Horsholm, Denmark) that consists of a multistarter of 3 various yeast species, one of them getting the L. thermotolerans Concerto strain. Recent studies have compared a number of the distinct obtainable industrial strains (LevuliaTM , AEB, Italy; ConcertoTM , CHR Hansen, Denmark; LaktiaTM , Lallemand, Canada) [146], displaying fascinating variations as well as contradictory results relating to several enological parameters, depending on the study. In accordance with all of them, sequential fermentation utilizing L. thermotolerans and S. cerevisiae is far more efficient than co-inoculation as far as lactic acid production is concerned. Right after studying the comparisons involving commercial strains of L. thermotolerans fermenting in sequential fermentations, contradictory final results have appeared. Such outcomes could show that the industrial strains could perform differently based on different things, which include available nutrients, aeration circumstances, or other unknown components. Table 2 summarizes the observed parameters inside the studies which have compared commercial L. thermotolerans strains.Table two. Summary of studies which have compared different commercial L. thermotolerans strains in wine fermentation.S. cerevisiae DNQX disodium salt Biological Activity ethanol (v/v) Lactic acid (g/L) Hranilovic et al., 2021 [14] Snyder et al., 2021 [15] Vaquero et al., 2020 [16] Hranilovic et al., 2021 [14] Snyder et al., 2021 [15] Vaquero et al., 2020 [16] Hranilovic et al., 2021 [14] Snyder et al., 2021 [15] Vaquero et al., 2020 [16] Hranilovic et al., 2021 [14] Snyder et al., 2021 [15] Vaquero et al., 2020 [16] Hranilovic et al., 2021 [14] Snyder et al., 2021 [15] Hranilovic et al., 2021 [14] Snyder et al., 2021 [15] Hranilovic et al., 2021 [14] Hranilovic et al., 2021 [14] 16.5 12.71 10.two 0.four 0.1 0.15 three.86 three.77 three.7 5 7.1 three 0.15 0.17 two.4 four.72 13.3 498 LevuliaTM AEB 16.two 12.38 n.d.a. 1 two.eight n.d.a. three.90 3.54 n.d.a. five.1 10.4 n.d.a. 0.47 0.1 1.1 four.23 0.five 456 ConcertoTM Hansen 15.6 12.55 eight three.4 0.5 0.15.25 three.58 three.77 3.7 8.1 7.1 three 0.49 0.13 1.3 4.59 five.9 595 LaktiaTM Lallemand 15.7 12.24 6.two 5.eight 1.5 0.eight.eight three.51 3.66 three.6 9.1 eight.7 3.7 0.45 0.11 1.5 4.24 4.8pHTotal acidity (g/L)Acetic acid (g/L) Malic acid (g/L) Total SO2 (mg/L) Larger Alcohols (mg/L) Ethyl esters (mg/L) Acetate esters (mg/L)Hranilovic et al., 2021 [14] Hranilovic et al., 2021 [14]40 1.73 n.d.a., no data accessible.57 1.138 2.163 2.Foods 2021, ten,12 of5.1. Ethanol Working with commercial strains could slightly influence the ethanol concentration. Sequential fermentations involving the Concerto or Laktia strains and S. cerevisiae achieves ethanol reductions of 0.9 (v/v) compared to the S. cerevisiae manage, even though fermentations involving the Levulia strain below these conditions Etiocholanolone GABA Receptor usually do not show important statistical variations [14]. All sequential fermentations consume all of the fermentative sugars. A different study reported that the industrial L. thermotolerans strains (Laktia, Levulia, and Concerto) slightly cut down the final et.