Dynamic analysis of physiological properties of Torulaspora delbrueckii in wine fermentations and its incidence on wine quality

Abstract

This work examines the physiology of a new commercial strain of Torulaspora delbrueckii in the production of red wine following different combined fermentation strategies. For a detailed comparison, several yeast metabolites and the strains implantation were measured over the entire fermentation period. In all fermentations in which T. delbrueckii was involved, the ethanol concentration was reduced; some malic acid was consumed; more pyruvic acid was released, and fewer amounts of higher alcohols were produced. The sensorial properties of final wines varied widely, emphasising the structure of wine in sequential fermentations with T. delbrueckii. These wines presented the maximum overall impression and were preferred by tasters. Semi-industrial assays were carried out confirming these differences at a higher scale. No important differences were observed in volatile aroma composition between fermentations. However, differences in mouthfeel properties were observed in semi-industrial fermentations, which were correlated with an increase in the mannoprotein content of red wines fermented sequentially with T. delbrueckii.

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

“…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.…”

Use of Schizosaccharomyces strains for wine fermentation—Effect on the wine composition and food safety

“…Other authors have reported that other non-Saccharomyces yeast produced lower amounts of higher alcohols than Saccharomyces cerevisiae (Benito et al, 2015a;Clemente-Jimenez et al, 2004;Gobbi et al, 2013;Parapouli et al, 2010;Romano and Suzzi, 1993;Romano, 2003;Zironi et al, 1993). Sometimes low levels of higher alcohols increased the perception the aroma of varietal grape varieties, which was considered a positive effect (Belda et al, 2015). A total higher alcohol concentration of less than 350 mg/L is recommended because a higher concentration gives the wine a disagreeable alcoholic flavor.…”

Directed metabolomic approaches for the characterization and development of new yeast strains

“…Scientific works about these two species are abundant [7,[39][40][41][42], being the most common non-Saccharomyces species commercially available for wine industry besides Torulaspora delbrueckii strains [10,43,44]. T. delbrueckii showed a low implantation rate in fresh must but, due to its high fermentation power and ethanol tolerance (9-11%), it is one of the non-Saccharomyces yeasts with higher incidence on wine properties and quality.…”

“…T. delbrueckii is, at present, the most applied non-Saccharomyces yeast in the wine industry. Most of yeast distribution companies have developed T. delbrueckii strains and work, together with researchers, in the gain of knowledge about their physiology and genetic and metabolic regulation in fermentation conditions [10,43,44,58,59].…”

“…Many research groups are currently studying nonSaccharomyces yeasts [3,[6][7][8][9][10] due to their unique physiological properties, which may be useful in innovative winemaking. The presence of non-Saccharomyces wild yeasts in fermentations has been associated, traditionally, with high levels of acetic acid and other off-flavours.…”