Effect of sequential inoculation (Torulaspora delbrueckii/Saccharomyces cerevisiae) in the first fermentation on the foaming properties of sparkling wine

Medina-Trujillo, Laura; González-Royo, Elena; Sieczkowski, Nathalie; Heras, José María; Canals, Joan Miquel; Zamora, Fernando

doi:10.1007/s00217-016-2781-2

Cited by 32 publications

(28 citation statements)

References 33 publications

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“…delbrueckii had a positive effect on the foaming properties of cava wines, when used for the first fermentation, while M. pulcherrima increased foam stability [35]. Sequential inoculation (T. delbrueckii and S. cerevisiae) produced base wines with higher foaming potential than S. cerevisiae alone [36]. This was undoubtedly due to the greater release of proteins from T. delbrueckii cells compared to S. cerevisiae, particularly the low molecular weight (LMW) fraction.…”

Section: Yeast-derived Proteinsmentioning

confidence: 99%

“…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].…”

Section: Non-saccharomyces Yeastsmentioning

confidence: 99%

“…Non-Saccharomyces yeasts possess special metabolic characteristics that affect the organoleptic profile of wines [24]. The sensory effects of non-Saccharomyces yeasts on base wines, second fermentation and aging on lees have been investigated [35,36,51,52].…”

Section: Sensory Effects Of Non-saccharomyces Yeasts On Sparkling Winesmentioning

confidence: 99%

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

Ivit

Kemp

2018

Fermentation

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The interest in non-Saccharomyces yeast for use in sparkling wine production has increased in recent years. Studies have reported differences in amino acids and ammonia, volatile aroma compounds (VOCs), glycerol, organic acids, proteins and polysaccharides. The aim of this review is to report on our current knowledge concerning the influence of non-Saccharomyces yeast on sparkling wine chemical composition and sensory profiles. Further information regarding the nutritional requirements of each of these yeasts and nutrient supplementation products specifically for non-Saccharomyces yeasts are likely to be produced in the future. Further studies that focus on the long-term aging ability of sparkling wines made from non-Saccharomyces yeast and mixed inoculations including their foam ability and persistence, organic acid levels and mouthfeel properties are recommended as future research topics.

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Section: Yeast-derived Proteinsmentioning

confidence: 99%

Section: Non-saccharomyces Yeastsmentioning

confidence: 99%

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

Ivit

Kemp

2018

Fermentation

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“…Indeed, the non-Saccharomyces yeasts have not been well-regarded by oenologists and these have tended to make efforts to avoid their involvement in AF [1]. These traditional and conservative oenological practices have led to a homogenization and globalization of winemaking, a sameness in the taste and flavours of finished wines [2].…”

Section: Introductionmentioning

confidence: 99%

“…The use of mixed starter cultures of selected non-Saccharomyces combined with S. cerevisiae to avoid any stuck fermentations is thought to be a solution for ensuring AF completion, while various organoleptic characteristics involved in the quality of the final products are improved [2,3]. Furthermore, mixed cultures composed of more than one non-Saccharomyces species in combination with S. cerevisiae have been employed with the aim of simulating this complex yeast community present in spontaneous AF [4,5].…”

Section: Introductionmentioning

confidence: 99%

Do Non-Saccharomyces Yeasts Work Equally with Three Different Red Grape Varieties?

et al. 2019

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The present study aimed to investigate the oenological changes induced by non-Saccharomyces yeasts in three red grape varieties from the Rioja Qualified Designation of Origin. Pilot plants fermentation of three different varieties, were conducted following early inoculations with Metschnikowia pulcherrima and with mixed inoculum of Lachancea thermotolerans-Torulaspora delbrueckii from La Rioja and compared to a wine inoculated with Saccharomyces cerevisiae. The microbiological and physicochemical characteristics of vinifications were analysed. Results showed that most of the variations due to inoculation strategies were observed in Tempranillo just after the alcoholic fermentation, probably because of the better adaptation of the inocula to the must’s oenological properties. Finally, after the malolactic fermentation the inoculation with the mix of Lachancea thermotolerans and Torulaspora delbrueckii caused more changes in Tempranillo and Grenache wines while the early inoculation with Metschnikowia pulcherrima had more effects on Grenache wines. Therefore, the study was aimed to identify the fermentation effects of each inoculation strategy by using different non-Saccharomyces yeasts and different grape varieties.

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Yeasts and Sparkling Wine Production

Alexandre

2019

Yeasts in the Production of Wine

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Effect of sequential inoculation (Torulaspora delbrueckii/Saccharomyces cerevisiae) in the first fermentation on the foaming properties of sparkling wine

Cited by 32 publications

References 33 publications

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

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

Do Non-Saccharomyces Yeasts Work Equally with Three Different Red Grape Varieties?

Yeasts and Sparkling Wine Production

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