Characterisation of commercial and natural Torulaspora delbrueckii wine yeast strains

Breda, V. van; Jolly, N.P.; Wyk, Jessy Van

doi:10.1016/j.ijfoodmicro.2013.02.011

Cited by 59 publications

(48 citation statements)

References 25 publications

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“…While most were unable to completely utilise all the grape sugar, some had the potential to complete the fermentation as a single inoculant under the conditions tested. The length of the fermentations ranged from 14 to 32 days (Van Breda et al, 2013), which, for the faster fermenting yeasts, is comparable to other published work, where fermentations were found to take between 14 and 24 days Loira et al, 2015). Consequently, the choice of strains for this investigation included weaker fermenters for co-inoculation, and the more vigorous fermenters for single inoculations.…”

Section: Resultssupporting

confidence: 74%

“…Although the number of commercial T. delbrueckii strains will probably never reach that of S. cerevisiae, there is undoubtedly scope for strains with improved oenological characteristics (Velázquez et al, 2015). The selection of yeasts used for this study was based on their individual performance and fermentation characteristics during a laboratory-scale investigation (Van Breda et al, 2013). It was found that considerable variation occurred in the fermentation characteristics of the T. delbrueckii strains investigated.…”

Section: Resultsmentioning

confidence: 99%

“…Metabolic, chemical and sensory profile studies of non-Saccharomyces yeast fermentations have shown that T. delbrueckii species in particular make a positive contribution toward the flavour of alcoholic beverages (Ciani & Picciotti, 1995;Ciani & Maccarelli, 1998;Jolly et al, 2003a;Van Breda et al, 2013;Belda et al, 2015;Loira et al, 2015;Renault et al, 2015;Chen & Liu, 2016;Renault et al, 2016;Ngqumba et al, 2017). This was further demonstrated in a study conducted by Hernández-Orte et al (2008), in which wines produced with T. delbrueckii had high concentrations of aliphatic lactones and ethyl dihydrocinnamate, imparting sensory notes such as "dried fruit" and "coconut" to the wine.…”

Section: Introductionmentioning

confidence: 93%

“…The identities supplied by the apiweb ™ identification software were used as a presumptive identification. The identification was confirmed by CHEF gel electrophoresis, as described in Van Breda et al (2013).…”

Section: Isolation and Identification Of Yeast From White Wine Leesmentioning

confidence: 99%

“…nsac, CHR Hansen, Denmark) and one S. cerevisiae reference strain (VIN 13, Anchor Bio-Technologies, South Africa) were selected for the production of white and red wines. The T. delbrueckii strain selection was based on data from a laboratory-scale study (Van Breda et al, 2013). All yeasts were maintained on yeast peptone dextrose agar (YPD agar, Biolab, Merck South Africa) slants and stored at 4°C until required.…”

Section: Introductionmentioning

confidence: 99%

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Torulaspora delbrueckii Yeast Strains for Small-scale Chenin blanc and Pinotage Vinifications

Breda

Jolly

Booyse

et al. 2018

SAJEV

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Nine Torulaspora delbrueckii yeast strains, a commercial T. delbrueckii strain and a commercial Saccharomyces cerevisiae yeast strain were used in the production of small-scale Chenin blanc and Pinotage vinifications. The fermentations were carried out at 15°C and 24°C respectively. Four T. delbrueckii yeasts were used as single inoculants, while the remainder were inoculated sequentially. The commercial S. cerevisiae yeast strains were added at zero, 24 and 48 hours after the T. delbrueckii strain. The wines were evaluated chemically and sensorially and the data was analysed statistically. The results for the white wine vinification trial showed that two T. delbrueckii treatments could produce novel wines, either on their own or as a component of co-inoculated fermentations. These compared well with, and even exceeded, the quality of wine produced by the S. cerevisiae reference treatment regarding chemical composition and overall sensory quality. One T. delbrueckii strain showed its robustness by being re-isolated from the yeast lees at the end of fermentation. The red wine vinifications were less conclusive, and no distinctive T. delbrueckii "fingerprint" was observed in the chemical and sensory data, neither was a pattern observed regarding the different inoculation times.

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Section: Resultssupporting

confidence: 74%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 93%

Section: Isolation and Identification Of Yeast From White Wine Leesmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Torulaspora delbrueckii Yeast Strains for Small-scale Chenin blanc and Pinotage Vinifications

Breda

Jolly

Booyse

et al. 2018

SAJEV

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Novel yeast strains as tools for adjusting the flavor of fermented beverages to market specifications

Swiegers

Saerens

Pretorius

2016

Biotechnology in Flavor Production

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Review: Pure non‐Saccharomycesstarter cultures for beer fermentation with a focus on secondary metabolites and practical applications

et al. 2016

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Recently there has been increased interest in using non‐Saccharomyces yeasts to ferment beer. The worldwide growth of craft beer and microbreweries has revitalised the use of different yeast strains with a pronounced impact on aroma and flavour. Using non‐conventional yeast gives brewers a unique selling point to differentiate themselves. Belgian brewers have been very successful in using wild yeasts and mixed fermentations that often contain non‐Saccharomyces yeasts. Historically, ancient beers and beers produced before the domestication of commonly used Saccharomyces strains most likely included non‐Saccharomyces species. Given the renewed interest in using non‐Saccharomyces yeasts to brew traditional beers and their potential application to produce low‐alcohol or alcohol‐free beer, the fermentation and flavour characteristics of different species of non‐Saccharomyces pure culture yeast were screened for brewing potential (Brettanomyces anomalus and bruxellensis, Candida tropicalis and shehatae, Saccharomycodes ludwigii, Torulaspora delbrueckii, Pichia kluyveri, Zygosaccharomyces rouxii). Alcohol‐free beer is already industrially produced using S. ludwigii, a maltose‐negative species, which is a good example of the introduction of non‐Saccharomyces yeast to breweries. Overall, non‐Saccharomyces yeasts represent a large resource of biodiversity for the production of new beers and have the potential for wider application to other beverage and industrial applications. Almost all of the trials reviewed were conducted with varying fermentation parameters, which plays an important role in the outcome of the studies. To understand these impacts all trials were described with their major fermentation parameters. Copyright © 2016 The Institute of Brewing & Distilling

show abstract

Characterisation of commercial and natural Torulaspora delbrueckii wine yeast strains

Cited by 59 publications

References 25 publications

Torulaspora delbrueckii Yeast Strains for Small-scale Chenin blanc and Pinotage Vinifications

Torulaspora delbrueckii Yeast Strains for Small-scale Chenin blanc and Pinotage Vinifications

Novel yeast strains as tools for adjusting the flavor of fermented beverages to market specifications

Review: Pure non‐Saccharomycesstarter cultures for beer fermentation with a focus on secondary metabolites and practical applications

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