Effect of Torulaspora delbrueckii Yeast Treatment on Flavanols and Phenolic Acids of Chenin blanc Wines

Ngqumba, Zama; Ntushelo, Nombasa; Jolly, N.P.; Ximba, Bhekumusa J; Minnaar, P.P.

doi:10.21548/38-2-1391

Cited by 13 publications

(28 citation statements)

References 27 publications

(26 reference statements)

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“…Wines produced from the T. delbrueckii strain M2/1 treatment also had high scores and were often judged to be significantly better than the other wines in terms of the "fruity and fermentation" character and "general quality" (Table 2). These results correspond to the findings of previous studies, which found that non-Saccharomyces yeasts contributed to mouthfeel and improved the quality of wines (Ciani & Picciotti, 1995;Ciani & Maccarelli, 1998;Minnaar et al, 2015;Ngqumba et al, 2017). The results also support the findings of Albertin et al (2017) on the already mentioned link between non-Saccharomyces yeasts, the duration of the S. cerevisiae lag phase and the wine's fruitiness and complexity.…”

Section: Small-scale Vinification: Chenin Blancsupporting

confidence: 91%

“…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%

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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: Small-scale Vinification: Chenin Blancsupporting

confidence: 91%

Section: Introductionmentioning

confidence: 93%

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

Breda

Jolly

Booyse

et al. 2018

SAJEV

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“…On another note, T. delbrueckii has been also shown to modulate other phenolic compounds in wine. In this respect, Ngqumba et al (2017) observed that the influence of T. delbrueckii on the phenolic composition of wine (i.e., flavonols and phenolic acids) of cv. Chenin blanc depended on the specific strain.…”

Section: Discussionmentioning

confidence: 98%

Effect of the Sequential Inoculation of Non-Saccharomyces/Saccharomyces on the Anthocyans and Stilbenes Composition of Tempranillo Wines

et al. 2019

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The phenolic compounds of red wines are responsible for their color, astringency, and antioxidant properties. The fermentative yeasts might be used to modulate wines in terms of their color, aroma and probably healthy properties. In this study, six non- Saccharomyces species were tested because they might enhance the properties of red Tempranillo wines from Rioja. The results confirmed that the anthocyanins and stilbenes composition of wine can be modulated with the use of a specific fermentation starter. Metschnikowia pulcherrima , Zygosaccharomyces bailii , Candida zeylanoides , and Torulaspora delbrueckii achieved the greatest improvements of the monomeric anthocyanin composition, and the latter three yeast species achieved the best results of stilbene composition when compared to S. cerevisiae and the other non- Saccharomyces yeasts. Overall, results suggested that the use of M. pulcherrima, Z. bailii, C. zeylanoides and T. delbrueckii as fermentation starters could be of great interest to achieve wines with better color and likely healthy properties.

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“…Fermentations involving M. pulcherrima co-inoculated with lactic bacteria showed higher final concentrations of p -coumaric acid than the S. cerevisiae controls by about 25% [ 69 ]. Other non- Saccharomyces species also produce wines with higher p -coumaric acid contents [ 70 , 71 , 72 , 73 ]. This explains the higher concentrations of cumarilated anthocyanins.…”

Section: Fermentation Parametersmentioning

confidence: 99%

The Genus Metschnikowia in Enology

et al. 2020

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Over the last decade, several non-Saccharomyces species have been used as an alternative yeast for producing wines with sensorial properties that are distinctive in comparison to those produced using only Saccharomyces cerevisiae as the classical inoculum. Among the non-Saccharomyces wine yeasts, Metschnikowia is one of the most investigated genera due to its widespread occurrence and its impact in winemaking, and it has been found in grapevine phyllospheres, fruit flies, grapes, and wine fermentations as being part of the resident microbiota of wineries and wine-making equipment. The versatility that allows some Metschnikowia species to be used for winemaking relies on an ability to grow in combination with other yeast species, such as S. cerevisiae, during the first stages of wine fermentation, thereby modulating the synthesis of secondary metabolites during fermentation in order to improve the sensory profile of the wine. Metschnikowia exerts a moderate fermentation power, some interesting enzymatic activities involving aromatic and color precursors, and potential antimicrobial activity against spoilage yeasts and fungi, resulting in this yeast being considered an interesting tool for use in the improvement of wine quality. The abovementioned properties have mostly been determined from studies on Metschnikowia pulcherrima wine strains. However, M. fructicola and M. viticola have also recently been studied for winemaking purposes.

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Effect of Torulaspora delbrueckii Yeast Treatment on Flavanols and Phenolic Acids of Chenin blanc Wines

Cited by 13 publications

References 27 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

Effect of the Sequential Inoculation of Non-Saccharomyces/Saccharomyces on the Anthocyans and Stilbenes Composition of Tempranillo Wines

The Genus Metschnikowia in Enology

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