Influence of sequential fermentation with Torulaspora delbrueckii and Saccharomyces cerevisiae on wine quality

Abstract

Torulaspora delbrueckii is a non-Saccharomyces yeast with interesting metabolic and physiological properties of potential use in oenology. This work examines the fermentative behaviour of five strains of T. delbrueckii in sequential fermentations with Saccharomyces cerevisiae, analysing the formation of aromatic compounds, polyalcohols and pigments. The fermentative power of these five strains ranged between 7.6 and 9.0% v/v ethanol; the associated volatile acidity was 0.2-0.7 g/1 acetic acid. The production of glycerol was inferior to that of S. cerevisiae alone. The mean 2,3-butanediol concentration reached in single-culture S. cerevisiae fermentations was 73% higher than in the five sequential T. delbrueckii/S. cerevisiae fermentations. However, these fermentations produced larger quantities of diacetyl, ethyl lactate and 2-phenylethyl acétate than single-culture S. cerevisiae fermentation. 3-ethoxy propanol was produced only in the sequential fermentations. The five sequential fermentations produced smaller quantities of vitisin A and B than single-culture S. cerevisiae fermentation. In tests performed prior to the addition of the S. cerevisiae in the sequential fermentations, none of the T. delbrueckii strains showed any extracellular hydroxycinnamate decarboxylase activity. They therefore produced no vinyl phenolic pyranoanthocyanins.

Influence of vintage and selected starter on Torulaspora delbrueckii/Saccharomyces cerevisiae sequential fermentation

“…For these reasons, several studies have suggested the use of T. delbrueckii in combination with S. cerevisiae starter strains [2,21,22], with the clearly evident contributions of T. delbrueckii to the wine aroma leading to its recent commercialization. On the basis of these considerations, we evaluated the influence of selected strain Td92 T. delbrueckii in sequential fermentations with S. cerevisiae and Verdicchio grape juice, while also evaluating two S. cerevisiae starter strains and three vintages of grape juice.…”

Grape Processing by High Hydrostatic Pressure: Effect on Use of Non-Saccharomyces in Must Fermentation

“…delbrueckii produced the highest concentrations of 3-ethoxy propanol (Loira et al 2014) described as responsible of blackcurrant aroma in red wines (Tao & Zhang 2010). Concentration of this volatile compound was significantly higher in the HHP-treated sample.…”

“…Torulaspora delbrueckii is used for improving aromatic profile in wines (Loira et al 2014) but since its fermentative power range 7-9 % v/v must be used in sequential cultures with Saccharomyces cerevisiae (Ciani & Maccarelli 1998). Metschnikowia pulcherrima develops several enzymatic activities that help enhance varietal aromatic compounds, also by forming fermentative esters (Fernández et al 2000).…”

Autochthonous yeasts with β-glucosidase activity increase resveratrol concentration during the alcoholic fermentation of Vitis labrusca grape must

“…Glycerol is an interesting metabolite for wines due to its positive contribution to taste sensations, such as sweetness, softness, silkiness and thickness. Glycerol concentration in wines usually has a 1:10 ratio of the ethanol produced, whilst wine-related yeast varies widely in glycerol production, ranging from 4 g/L to 10 g/L (Loira et al, 2014;Moreno-Arribas & Polo, 2009).…”

“…Red wines are the most notable dietary source of resveratrol and usually contain an average resveratrol concentration of 1.9 ± 1.7 mg/L (Fernández-Mar, Mateos, García-Parrilla, Puertas, & Cantos-Villar, 2012), although its concentrations may range from undetectable to 14.3 mg/L (Mark, Nikfardjam, Avar, & Ohmacht, 2005). Differences in the resveratrol concentration in wines depend on grape variety, geographical region, plant stress and oenological practices (Stervbo, Vang, & Bonnesen, 2007).…”