Vit.En. - Un nuovo lievito non-Saccharomyces dal potere acidificante

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Vit.En. - Un nuovo lievito non-Saccharomyces dal potere acidificante

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Enologia

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Un nuovo lievito non-Saccharomyces dal potere acidificante

TAG: Fermentazione alcolica, Acidi organici dei vini

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Come noto, durante le prime fasi della fermentazione alcolica, quando l’ambiente non è ancora così selettivo, nel vino si trovano una molteplicità di lieviti non-Saccharomyces. Il contributo dei lieviti non-Saccharomyces agisce sopratutto a livello sensoriale, in quanto possono avere una precisa funzione sulle attività enzimatiche (impatto su aromi primari e secondari), esercitare un ruolo di biocontrollo, partecipare alla produzione di glicerolo ed alla sintesi di acido lattico durante la fermentazione alcolica. Nell'Enoforum 2019 José-María Heras (R&D Manager Lallemand) ha esposto il progetto di ricerca alla base della selezione di un nuovo ceppo di lievito non-Saccharomyces e le sperimentazioni condotte in collaborazione con diversi partner di ricerca. A partire dal 2016 Lallemand ha selezionato nella zona di La Rioja, in Spagna, un ceppo di Lachancea thermotolerans capace di incrementare l’acidità totale dei vini bianchi, rossi e rosati in maniera del tutto naturale.

Tale lievito, denominato Laktia, è dotato della capacità di convertire gli zuccheri in acido L-lattico durante le prime fasi della fermentazione alcolica, incrementando così l'acidità totale dei vini. Pertanto l'utilizzo di questo lievito può rappresentare una soluzione naturale per apportare freschezza nell'aroma ed equilibrio, nei vini bianchi e rosati, costituendo così una alternativa all'acidificazione chimica.