Contribution of a BrazilianTorulaspora delbrueckiiisolate and a commercialSaccharomyces cerevisiaeto the aroma profile and sensory characteristics of Moscato Branco wines

Abstract

Background and Aims Moscato Branco is the most important cultivar used in the production of Brazilian muscat sparkling wines and is responsible for their sensory characteristics. The aim of this work was to evaluate the effect of monoculture and co‐fermentations by Torulaspora delbrueckii (TPI‐4) and Saccharomyces cerevisiae (EC1118) on the physicochemical, aromatic composition and sensory characteristics of Moscato Branco wines. Methods and Results Wines inoculated with axenic and co‐inoculated with S. cerevisiae and T. delbrueckii were elaborated and subjected to physicochemical, chromatographic and sensory analysis. The monoculture fermentation with T. delbrueckii, and co‐fermentation with 25%EC1118/75%TPI‐4 showed the lowest concentration of volatile fatty acids, considered as undesirable compounds and the highest concentration of 2‐phenylethanol, acetates and ethyl esters, with fruity and flowery descriptors. Based on odour activity values, the main positive contribution of T. delbrueckii was on the concentration of isoamyl acetate, 2‐phenylethanol, 2‐phenylethyl acetate, ethyl hexanoate and linalyl acetate. Conclusions Wines produced by co‐fermentation with 25%EC1118/75%TPI‐4 obtained the highest general quality, aroma quality and flavour intensity scores in the sensory evaluation, reflecting the positive contribution of T. delbrueckii on the sensory attributes of Moscato Branco wines. Significance of the Study This work showed that co‐inoculation with T. delbrueckii and S. cerevisiae improves the quality of muscat wines.

Contribution of Non-Saccharomyces Yeasts to Wine Freshness. A Review

“…In addition, certain volatile compounds contributed by T. delbrueckii have been positively related to the fruity character of the wine. For instance, linalyl acetate, with citrus aroma descriptor, far exceeded its odour threshold (0.05 mg/L) in white Muscat fermentations by T. delbrueckii [40]. Similarly, sequential fermentation between T. delbrueckii and S. cerevisiae resulted in higher concentrations of 3-mercaptohexan-1-ol (grape fruit and passion fruit descriptors [42]) and its acetate (boxwood and passion fruit descriptors [43]) [41].…”

“…Currently, Torulaspora delbrueckii is a non-Saccharomyces yeast with great oenological potential due to its good fermentation performance with low levels of ethanol, higher alcohols, volatile fatty acids and volatile acidity, and its notable contribution to the aromatic profile of the wine [6,40].…”

“…Some authors have found a synergistic effect between T. delbrueckii and S. cerevisiae when fermenting in co-inoculation with a high proportion of the non-Saccharomyces yeast, leading to enhanced aromatic properties in the wines [40,41]. In addition, certain volatile compounds contributed by T. delbrueckii have been positively related to the fruity character of the wine.…”

The Impact of Non-Saccharomyces Yeast on Traditional Method Sparkling Wine

“…Further studies have investigated specific effects of non-Saccharomyces yeast on wine quality. The yeasts that were studied include Hanseniaspora uvarum [31,32], Hanseniaspora vineae [26,33], Torulaspora delbrueckii [34][35][36][37][38], M. pulcherrima [29,[39][40][41], Starmerella bacillaris [22,42], Schizosaccharomyces pombe [43,44], Schizosaccharomyces japonicus [16], Lachancea thermotolerans [29,40,45], Zygotorulaspora florentina [46], P. kluvyeri [22,47], and Zygosaccharomyces bailii [48,49].…”

“…Romani et al [16] studied the effect of S. japonicus and found that the sequential fermentation with S. cerevisiae enhanced wine complexity and aroma by increasing higher alcohols (isobutanol, amylic and isoamylic alcohols), acetate esters (isoamyl acetate, phenyl ethyl acetate) and alcohols (β-phenyl ethanol) above their threshold levels. The effect of co-inoculation of T. delbrueckii and S. cerevisiae on Moscato Branco sparkling wines found that wines produced from co-fermentation had higher concentrations of 2-phenyl ethanol, acetate and ethyl esters with fruity and flowery descriptors while a decrease in concentration of undesirable compounds such as volatile fatty acids occurred [38].…”