Influence of the dominance of must fermentation by Torulaspora delbrueckii on the malolactic fermentation and organoleptic quality of red table wine

Ramírez, Manuel; Velázquez, Rocío; Maqueda, Matilde; Zamora, Emiliano; López‐Piñeiro, Antonio; Hernández, Luis M.

doi:10.1016/j.ijfoodmicro.2016.09.029

Cited by 39 publications

(32 citation statements)

References 40 publications

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“…Indeed, we found that in such situations all of the T. delbrueckii wines, but none of the S. cerevisiae wines, underwent malolactic fermentation, and putative lactic acid bacteria were always found in the T. delbrueckii wines, but none or very few were found in the S. cerevisiae wines. The highest malic acid degradation was found in those wines where T. delbrueckii reached the greatest dominance ratios, and at the same time, had the slowest fermentation kinetics [23,24]. Likewise, some companies, such as Chr.…”

Section: Growth and Fermentation Capabilitymentioning

confidence: 97%

“…Some of these have been analysed in several related works. The T. delbrueckii dominance ratio during the must fermentation reported in the literature of specialised research works ranges from 0 to 100%, being in most cases around 50% in tumultuous fermentation [22][23][24][25][26][27]. This dominance ratio can be expected to be lower in commercial wineries, where the working conditions are not as controlled as in research laboratories or experimental wineries.…”

Section: Growth and Fermentation Capabilitymentioning

confidence: 99%

“…It secretes a killer toxin (Kbarr-1) that is encoded in a double-stranded RNA virus (ScV-Mbarr-1) with broad antifungal activity against S. cerevisiae (killer and non-killer strains) and other non-Saccharomyces yeasts [36,37]. This negative interaction has already been applied to promote the dominance of T. delbrueckii in white [24] and red [23] table wines. This killer strain had the advantage of dominating must fermentation in the presence of S. cerevisiae relative to the non-killer isogenic strains.…”

Section: Interaction With Other Fermentative Yeasts and Ability To Domentioning

confidence: 99%

“…If this is the case, the use of T. delbrueckii in mixed-inoculated fermentation could be a situation that is far too complicated to control satisfactorily at an industrial level. However, if total or major dominance of T. delbrueckii is desired, this can be achieved using killer strains, a large yeast inoculum (approximately 10 7 CFU/mL), and grape must containing only a discrete amount of wild Saccharomyces yeasts (less than 10 5 CFU/mL) [23,24,42]. In this situation, if the effect of T. delbrueckii on the quality of the wine is more intense than desired, this could be resolved by mixing with conventional S. cerevisiae wine to obtain the required wine quality.…”

Section: Interaction With Other Fermentative Yeasts and Ability To Domentioning

confidence: 99%

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The Yeast Torulaspora delbrueckii: An Interesting But Difficult-To-Use Tool for Winemaking

Ramírez

Velázquez

2018

Fermentation

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Torulaspora delbrueckii is probably the non-Saccharomyces yeast that is currently most used for winemaking. Multiple advantages have been claimed for it relative to conventional S. cerevisiae strains. However, many of these claimed advantages are based on results in different research studies that are contradictory or non-reproducible. The easiest way to explain these discrepancies is to attribute them to the possible differences in the behaviour of the different strains of this yeast that have been used in different investigations. There is much less knowledge of the physiology, genetics, and biotechnological properties of this yeast than of the conventional yeast S. cerevisiae. Therefore, it is possible that the different results that have been found in the literature are due to the variable or unpredictable behaviour of T. delbrueckii, which may depend on the environmental conditions during wine fermentation. The present review focusses on the analysis of this variable behaviour of T. delbrueckii in the elaboration of different wine types, with special emphasis on the latest proposals for industrial uses of this yeast.

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Section: Growth and Fermentation Capabilitymentioning

confidence: 97%

Section: Growth and Fermentation Capabilitymentioning

confidence: 99%

Section: Interaction With Other Fermentative Yeasts and Ability To Domentioning

confidence: 99%

Section: Interaction With Other Fermentative Yeasts and Ability To Domentioning

confidence: 99%

See 2 more Smart Citations

The Yeast Torulaspora delbrueckii: An Interesting But Difficult-To-Use Tool for Winemaking

Ramírez

Velázquez

2018

Fermentation

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“…Furthermore, Pichia acaciae , Kluyveromyces lactis and Debaryomyces robertsiae cytoplasmic virus like elements encode toxic anticodon nucleases along with specific proteins that confer toxin immunity [13,14]. The potential use of killer yeasts and their toxins has been intended for various fields of application such as the alcohol fermentation industries (brewery, winery, and distillery), fermented vegetables, biological control of post-harvest diseases, yeast bio-typing, as antimycotics in the medical field and they have been used as model systems to understand eukaryotic polypeptide processing and expression of eukaryotic viruses [10,11,12,13,14,15,16,17,18,19,20,21]. …”

Section: Introductionmentioning

confidence: 99%

The Biology of Pichia membranifaciens Killer Toxins

Belda

Ruíz

Alonso

et al. 2017

Toxins

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The killer phenomenon is defined as the ability of some yeast to secrete toxins that are lethal to other sensitive yeasts and filamentous fungi. Since the discovery of strains of Saccharomyces cerevisiae capable of secreting killer toxins, much information has been gained regarding killer toxins and this fact has substantially contributed knowledge on fundamental aspects of cell biology and yeast genetics. The killer phenomenon has been studied in Pichia membranifaciens for several years, during which two toxins have been described. PMKT and PMKT2 are proteins of low molecular mass that bind to primary receptors located in the cell wall structure of sensitive yeast cells, linear (1→6)-β-d-glucans and mannoproteins for PMKT and PMKT2, respectively. Cwp2p also acts as a secondary receptor for PMKT. Killing of sensitive cells by PMKT is characterized by ionic movements across plasma membrane and an acidification of the intracellular pH triggering an activation of the High Osmolarity Glycerol (HOG) pathway. On the contrary, our investigations showed a mechanism of killing in which cells are arrested at an early S-phase by high concentrations of PMKT2. However, we concluded that induced mortality at low PMKT2 doses and also PMKT is indeed of an apoptotic nature. Killer yeasts and their toxins have found potential applications in several fields: in food and beverage production, as biocontrol agents, in yeast bio-typing, and as novel antimycotic agents. Accordingly, several applications have been found for P. membranifaciens killer toxins, ranging from pre- and post-harvest biocontrol of plant pathogens to applications during wine fermentation and ageing (inhibition of Botrytis cinerea, Brettanomyces bruxellensis, etc.).

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Managing wine quality using Torulaspora delbrueckii and Oenococcus oeni starters in mixed fermentations of a red Barbera wine

Nardi

Panero²,

Petrozziello³

et al. 2018

Eur Food Res Technol

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Influence of the dominance of must fermentation by Torulaspora delbrueckii on the malolactic fermentation and organoleptic quality of red table wine

Cited by 39 publications

References 40 publications

The Yeast Torulaspora delbrueckii: An Interesting But Difficult-To-Use Tool for Winemaking

The Yeast Torulaspora delbrueckii: An Interesting But Difficult-To-Use Tool for Winemaking

The Biology of Pichia membranifaciens Killer Toxins

Managing wine quality using Torulaspora delbrueckii and Oenococcus oeni starters in mixed fermentations of a red Barbera wine

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