The present study investigates the impact of sequential fermentation with Lachancea thermotolerans and Saccharomyces cerevisiae, compared to S. cerevisiae alone and spontaneous fermentation, on the sensory and chemical properties of cv. Trnjak wine. Red grapes from the Dubrave position (Mostar wine-growing region, Bosnia and Herzegovina) were subjected to three fermentation treatments with two maceration lengths (8 and 12 days). The research examines how these factors influence aroma compounds and overall sensory characteristics. Lachancea thermotolerans is a valuable non-Saccharomyces yeast known for its ability to acidify wine, improve aroma complexity, and stabilize color. Its role is particularly important in warm-climate regions, where accelerated grape ripening reduces natural acidity, posing challenges for wine stability. This is particularly significant for Trnjak, a variety from the warm climates of Dalmatia and Herzegovina, where lower acidity and higher pH can affect wine quality. HS-SPME-Arrow-GC-MS analysis shows that sequential fermentation enhanced fruity, floral and lactic aromatic compounds (e.g., β-damascenone, linalool, ethyl lactate) while reducing higher alcohols and fatty acids. L. thermotolerans contributed to a refined volatile profile that improved sensory properties. The results show that L. thermotolerans and prolonged maceration contribute to a greater aromatic complexity and a more structured body of Trnjak red wine, which ultimately improves its balance and overall quality.
VRANJEŠ et al. (Thu,) studied this question.