Published on May 28, 2024
Managing acidity by exploiting the diversity of living organisms
Summary:
Managing the acidity of wines is a topical issue linked to the increase in TAV and climate change. Micro-organisms can have an impact on the acidity of wines. Some micro-organisms have a deacidifying effect, while others have an acidifying effect. A new species of non-saccharomyces yeast called "La Chanée à thermotolérance" can produce lactic acid. Saccharomyces yeasts can also modulate malic acidity. The selection of acidifying or malic yeast strains can help to control the acidity of wines. Malolactic fermentation bacteria can also modulate acidity by converting malic acid into lactic acid. Citrate metabolism in enococcuseni can also influence wine acidity.
