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

Abstract

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.

Contribution of Non-Saccharomyces Yeasts to Wine Freshness. A Review

“…Currently, Torulaspora delbrueckii is a non-Saccharomyces yeast with great oenological potential due to its good fermentation performance with low levels of ethanol, higher alcohols, volatile fatty acids and volatile acidity, and its notable contribution to the aromatic profile of the wine [6,40].…”

“…3-Ethoxy-1-propanol is another interesting volatile compound that is produced specifically by T. delbrueckii and can contribute to the fruity character of wine with a descriptor of blackcurrant aroma [44,45]. However, in most cases it is not possible to state with complete certainty that a non-Saccharomyces yeast is responsible for specific changes in the volatile profile (always in the same way), as other important factors may be involved such as the strain variability factor or the ratio of dominance against other fermentative yeasts, especially in comparison with Saccharomyces cerevisiae [6]. Therefore, it is of great interest to know those species or strains that tend to preserve the fresh-fruit aromatic intensity coming from the grape variety, as well as the working conditions under which these effects are enhanced.…”

“…Selected Saccharomyces strains can help to improve the concentrations of these compounds, but especially several non-Saccharomyces species are able to increase them significantly during fermentation. Among them, Torulaspora delbrueckii (Td) [6], Wickerhamomyces anomalus (Wa) [7], Metschnikowia pulcherrima (Mp) [8], Hanseniaspora vineae (Hv) and Hanseniaspora/Kloeckera spp. [9], Lachancea thermotolerans [2,10], or Candida stellata (Cs) [11] have proven their effectiveness.…”

Influence of Nutrient Supplementation on Torulaspora Delbrueckii Wine Fermentation Aroma

“…In particular, it has been found in close association with wine, beer, and bread [13,14]. T. delbrueckii was one of the first non-Saccharomyces yeasts to draw the attention of industrial producers of starter cultures and to be commercially available as active dry yeast, first as a component of different yeast blends and then in pure formulation [1,15,16]. Nowadays, the most popular dry yeast manufacturers have T. delbrueckii available in their catalogues [14,16].…”

Enological Repercussions of Non-Saccharomyces Species in Wine Biotechnology

“…Among the pioneer species used in enology is T. delbrueckii, with medium fermentative power, some strains reach 9%-10% in alcohol with a high fermentation purity. The production of acetic esters and other specific aromas makes this yeast a key option to improve wine aroma, but it also has interesting effects on the body and structure [11]. Recently, it has been used in sparkling wines to make more complex base wines, whilst also increasing the structure during bottle aging [12].…”