Enhancing wine fermentation through concurrent utilization of  Lachancea thermotolerans  and lactic acid bacteria ( Oenococcus oeni  and  Lactiplantibacillus plantarum ) or  Schizosaccharomyces pombe .
Most commercially available red wines undergo alcoholic fermentation by  Saccharomyces  yeasts, followed by a second fermentation with the lactic acid bacteria  Oenococcus oeni  once the initial process is complete. However, this traditional approach can encounter complications in specific scenarios. These situations pose risks such as stalled alcoholic fermentation or the growth of undesirable bacteria while the process remains incomplete, leaving residual sugars in the wine. To address these challenges and the issue of low acidity prevalent in warmer viticultural regions, several novel alternatives are available. The alternatives involve the combined use of  Lachancea thermotolerans  to increase the acidity of the musts, lactic acid bacteria ( Oenococcus oeni  and  Lactiplantibacillus plantarum ) to ensure malic acid stability during early alcoholic fermentation stages, and  Saccharomyces cerevisiae  to properly complete alcoholic fermentation. The study showed variations in the final chemical parameters of wines based on the microorganisms used.
Vicente J, Wang L, Brezina S, Fritsch S, Navascués E, Santos A, Calderón F, Tesfaye W, Marquina D, Rauhut D, Benito S