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Updated: Sep 9, 2025

Author Spotlight: Exploring the Fermentation Microbiome Through Next-Generation Sequencing
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Adaptación al cambio climático en la vinificación: uso combinado de levaduras no saccharomyces para mejorar la

Fernando Sánchez-Suárez1, Rafael Martínez-García1, Rafael A Peinado1

  • 1Agricultural Chemistry, Soil Science and Microbiology Department, University of Córdoba, Campus of Rabanales, N-IV Road, Km 396, 14071 Córdoba, Spain.

Microorganisms
|August 28, 2025
PubMed
Resumen

Las levaduras no saccharomyces, Lachancea thermotolerans y Metschnikowia pulcherrima mejoran los vinos blancos de Pedro Ximénez. Estas levaduras mejoran la acidez, el aroma y la calidad general, ofreciendo una solución para los vinos afectados por el cambio climático.

Palabras clave:
L. termotolerantesM. pulcherrimaPedro Ximénez también.acidezcambio climáticoÁcido lácticoCompuestos volátiles

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Área de la Ciencia:

  • Enología y viticultura
  • Microbiología
  • Ciencias de la alimentación

Sus antecedentes:

  • Los vinos de Pedro Ximénez (PX) procedentes de regiones cálidas suelen tener una baja acidez y una complejidad aromática limitada, agravadas por el cambio climático.
  • La vinificación tradicional se basa en gran medida en Saccharomyces cerevisiae, que puede no abordar completamente estas limitaciones de calidad.

Objetivo del estudio:

  • Evaluar el impacto de Lachancea thermotolerans y Metschnikowia pulcherrima en los perfiles enológicos y sensoriales de los vinos blancos PX.
  • Explorar el potencial de estas levaduras no saccharomyces como estrategia biotecnológica para mejorar la calidad del vino en condiciones climáticas difíciles.

Principales métodos:

  • Ensayos comparativos de fermentación con cultivos puros y secuenciales de L. thermotolerans y M. pulcherrima frente a un control de S. cerevisiae.
  • Análisis de los principales parámetros enológicos, incluidos la acidez titulable, el pH y la concentración de ácido láctico.
  • Cromatografía de gases y espectrometría de masas (GC-MS) para el análisis de ésteres y la evaluación sensorial de los vinos resultantes.

Principales resultados:

  • L. thermotolerans aumentó significativamente la acidez titulable (hasta 6,83 g/L) y el ácido láctico, al tiempo que redujo el pH (hasta 3,02), mejorando la frescura y la estabilidad microbiana.
  • M. pulcherrima aumentó la producción de ésteres, lo que condujo a notas aromáticas afrutadas y florales más pronunciadas.
  • La fermentación secuencial con ambas levaduras no saccharomyces produjo vinos con la mayor complejidad aromática y atributos sensoriales superiores.

Conclusiones:

  • L. thermotolerans y M. pulcherrima son herramientas eficaces para mejorar las características enológicas y sensoriales de los vinos blancos PX.
  • Estas levaduras ofrecen un enfoque biotecnológico viable para mitigar los impactos negativos del cambio climático en la calidad del vino.
  • El uso de levaduras no saccharomyces presenta una estrategia prometedora para mejorar el atractivo y la estabilidad de los vinos producidos en climas cálidos.