Use of Lachancea thermotolerans and Metschnikowia pulcherrima to Improve Acidity and Sensory Profile of Verdejo Wines from Different Vine Management Systems

A proper understanding of viticultural and oenological strategies is essential to adapt to climate change and consumer demands. The objective of this study was to evaluate the impact of different viticultural treatments and yeast strains on the chemical composition and sensory perception of wine. Two Verdejo musts, a control must (Must O) and one obtained with innovative viticultural strategies (Must E), were fermented with Saccharomyces cerevisiae, Lachancea thermotolerans, and a co-incubation of Lachancea thermotolerans with Metschnikowia pulcherrima. Fermentations with L. thermotolerans increased lactic acid content, reducing pH (a decrease of 0.2 points compared to controls) and having a positive impact on the perception of freshness. Wines fermented from Must E showed better colour parameters and a higher production of fermentative volatile compounds, but higher ethanol content and lower acidity. In contrast, wines fermented from Must O exhibited a more balanced aromatic profile, with fewer carbonyl compounds and higher alcohols (a 30% reduction in carbonyl compounds in wines fermented with non-Saccharomyces), which made them more harmonious in the sensory evaluations. The results highlight the importance of a good selection of viticultural and oenological strategies to achieve a desirable sensory profile under changing climatic conditions, highlighting the positive impact of non-Saccharomyces yeasts in improving acidity and aromatic profile.