Detalle de: Assessment of the enological potential of several strains of Lachancea thermotolerans. A proteomic approach

We evaluated five Lachancea thermotolerans strains (F108, F111, A54, L31-Blizz™, Laktia™) with divergent acidification capacities from an enological perspective, focusing on their ability to control wine pH through lactate production and sensory impact using quantitative label-free proteomics. A total of 3588 non-redundant proteins were identified. L. thermotolerans, known for its thermotolerance and environmental resilience, is a climate-change-tolerant non-Saccharomyces yeast valuable for winemaking in warmer conditions. The abundance of acidification enzymes (lactate and succinate dehydrogenases) varied among strains, influencing wine acidity and sensory attributes such as freshness/minerality. High acidification strains (A54, L31-Blizz™, Laktia™) showed elevated lactate dehydrogenase values (>78 units), whereas low-acidification strains (F108, F111) displayed low (48-49 units). Differences were also observed in succinic acid and aroma-related enzymes (β-lyases, β-glucosidases). These proteomic profiles provide innovative molecular insights into the enological potential and intraspecific variability of L.thermotolerans, offering useful guidance for biotechnological companies and winemakers adapting to global warming.