**Acknowledgements**

The authors would like to thank the European Regional Development Fund (ERDF), through the National Smart Growth Operational Programme FEDER INTERCONECTA EXP-00111498/ITC-20181125, project: FRESHWINES.

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**Author details**

and Jose Antonio Suárez Lepe

Antonio Morata\*, Iris Loira, Juan Manuel del Fresno, Carlos Escott,

enotecUPM, Universidad Politécnica de Madrid, Madrid, Spain

\*Address all correspondence to: antonio.morata@upm.es

provided the original work is properly cited.

María Antonia Bañuelos, Wendu Tesfaye, Carmen González, Felipe Palomero

© 2019 The Author(s). Licensee IntechOpen. This chapter is distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/ by/3.0), which permits unrestricted use, distribution, and reproduction in any medium,

*Strategies to Improve the Freshness in Wines from Warm Areas*

*DOI: http://dx.doi.org/10.5772/intechopen.86893*

*Strategies to Improve the Freshness in Wines from Warm Areas DOI: http://dx.doi.org/10.5772/intechopen.86893*

*Advances in Grape and Wine Biotechnology*

*Potential combinations of three yeasts to improve freshness.*

**Aroma and flavor improvement**

*Hanseniaspora vineae Torulaspora delbrueckii Wickerhamomyces anomalus Metschnikowia pulcherrima Kloeckera apiculata Starmerella bombicola Candida stellata*

*S. cerevisiae*.

**Table 1.**

**7. Conclusions**

**Acknowledgements**

*M. pulcherrima*, and finally the sugars are completely depleted by *S. cerevisiae* to obtain a dry wine. In ternary fermentations, the use of several non-*Saccharomyces* species to improve aroma and flavor must be completed with *L. thermotolerans* to decrease pH, improve the acidity, and, therefore, enhance the wine freshness. Lastly, the sugars are finished by *S. cerevisiae* or alternatively *S. pombe*. Using the latter species, it would be possible to make interesting wines in the absence of

**pH and acidity To completely deplete sugars**

*Schizosaccharomyces pombe*

*Lachancea thermotolerans Saccharomyces cerevisiae*

The use of fermentation biotechnologies such as sequential ternary fermentations with non-*Saccharomyces* emerges as a natural and useful bio-tool to improve freshness in warm areas. The use of *L. thermotolerans* favors a powerful pH modulation by the production of a stable acid without the production of off-flavors. Yeast selection to obtain appropriate non-*Saccharomyces* strains facilitates the development of safer and sensory-improved fermentation, with the added advantage of protecting the wine typicity, compared to the traditional fermentation driven by a

The authors would like to thank the European Regional Development Fund (ERDF), through the National Smart Growth Operational Programme FEDER INTERCONECTA EXP-00111498/ITC-20181125, project: FRESHWINES.

single yeast, especially when only *S. cerevisiae* is used.

**158**
