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This study researched the winemaking performance of new biotechnology involving the cooperation of  Lachancea  and  Schizosaccharomyces  genera in the production of wine. In all fermentations where  Lachancea thermotolerans  was involved, higher lactic acid concentrations appeared, while all fermentations where  Schizosaccharomyces pombe  was involved, lower levels in malic acid concentration took place. The sensorial properties of the final wines varied accordingly. Differences in mouthfeel properties and acidity occurred in the different fermentation trials. Fermentations with the highest concentration of hydrolyzed mannose showed the highest mouthfeel properties, but the lack of acidity reduced their overall impression. Wines made from a combination of  L. thermotolerans  and  S. pombe  showed the highest overall impression and were preferred by the tasters due to the balance between mouthfeel properties and acidity.

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Mixed alcoholic fermentation of Schizosaccharomyces pombe and Lachancea thermotolerans and its influence on mannose-containing polysaccharides wine Composition