Use of Schizosaccharomyces pombe and Torulaspora delbrueckii strains in mixed and sequential fermentations to improve red wine sensory quality

Loira, Iris; Morata, Antonio; Comuzzo, Piergiorgio; Callejo, María Jesús; González, Carmen; Calderón, Fernando; Suárez-Lepe, José Antonio

doi:10.1016/j.foodres.2015.06.030

Cited by 108 publications

(75 citation statements)

References 39 publications

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“…While most were unable to completely utilise all the grape sugar, some had the potential to complete the fermentation as a single inoculant under the conditions tested. The length of the fermentations ranged from 14 to 32 days (Van Breda et al, 2013), which, for the faster fermenting yeasts, is comparable to other published work, where fermentations were found to take between 14 and 24 days Loira et al, 2015). Consequently, the choice of strains for this investigation included weaker fermenters for co-inoculation, and the more vigorous fermenters for single inoculations.…”

Section: Resultssupporting

confidence: 73%

“…The exception was the treatment of M2/15 (48 h), which was in the same range as the single inoculants (Table 1). Higher glycerol production has previously been shown for non-Saccharomyces yeasts (García et al, 2010;Romani et al, 2010;Loira, et al, 2015) and can contribute to improved mouthfeel, sweetness and complexity in wines (Ciani & Maccarelli, 1998;Loira et al, 2015).…”

Section: Small-scale Vinification: Chenin Blancmentioning

confidence: 80%

“…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: 92%

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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: Resultssupporting

confidence: 73%

Section: Small-scale Vinification: Chenin Blancmentioning

confidence: 80%

Section: Introductionmentioning

confidence: 92%

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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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“…3a), and especially in those performed with S. pombe because of its production of pyruvic acid Loira et al 2015). In average, vitisin A production was higher in HHP-treated grapes Ethanol (% v/v) Food Bioprocess Technol with most of the yeast species; however, the differences were not significant.…”

Section: Anthocyaninsmentioning

confidence: 91%

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

Bañuelos

Loira

Escott

et al. 2016

Food Bioprocess Technol

Self Cite

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Vitis vinifera (variety Tempranillo) grapes were pressurized at 400 MPa by high hydrostatic pressure for 10 min and the effect on wild microbial populations, phenol extraction and wine composition was monitored. After treatment, the grapes were inoculated and fermented with Saccharomyces cerevisiae and several non-Saccharomyces yeasts: Schizosaccharomyces pombe, Torulaspora delbrueckii, Metschnikowia pulcherrima and Lachancea thermotolerans. S. pombe was used as sole fermentative yeast, but T. delbrueckii, M. pulcherrima and L. thermotolerans were used in sequential cultures with S. cerevisiae to completely ferment the sugars. The HHP treatment reduces strongly or eliminates wild microorganisms, especially yeasts, facilitating the growth and development of nonSaccharomyces yeasts. Thus, it helps to get either a better expression of enzymatic activities or metabolites production of nonSaccharomyces affecting wine quality.

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“…Může se vyskytovat při spontánní fermentaci některých druhů piv (Liumugabe et al, 2011), ale ve větší míře nemá pro výrobu piva uplatnění. Podílí se na fermentaci nápoje kombucha (Teoh et al, 2004) a lze ji využít ke zlepšení senzorických vlastnosti červeného vína (Loira et al, 2015).…”

Section: Schizosaccharomyces Pombeunclassified

Non-Saccharomyces yeasts and their importance in the brewing industry. Part II

Kochláňová¹,

Kij²,

Kopecká³

et al. 2016

Kvasny Prum

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■ 1 ÚVODKvasinky non-Saccharomyces nacházejí uplatnění v různých oblastech průmyslové výroby. V pivovarství, mimo výrobu piva lambik a gueuze, kde je využíváno spontánní fermentace mladiny, s hlavním podílem kvasinek Brettanomyces, mohou být některé non-Saccharomyces kvasinky využívány např. při výrobě nízkoalkoholic-kých nebo nealkoholických piv (Johnson, 2013).Nealkoholické pivo se vyrábí dvěma základními přístupy -buď je alkohol odstraňován fyzikálními metodami z hotového piva, nebo jsou uplatněny speciální, biologické postupy kvašení, při kterých se mění podmínky kvašení a další faktory (Kosař a Procházka, 2000). Fyzikální metody se vyznačují změnou senzorických vlastností výsledné-ho produktu způsobenou ztrátou vyšších alkoholů a esterů, které se musí později doplnit (Brányik et al., 2012). Technologie přímé výroby nealkoholického piva zahrnují použití mladiny s nižším obsahem jednoduchých cukrů, předčasné zastavení fermentace, snížení teploty kvašení nebo omezení metabolismu imobilizací kvasinek. Používají se speciální kmeny kvasinek (Saccharomyces cerevisiae, Saccharomycodes ludwigii a Zygosaccharomyces rouxii), které mají omezenou schopnost fermentovat přítomné cukry a vytvoří méně alkoholu (Sohrabvandi et al., 2011). Bylo popsáno i použití kvasinek rodu Pichia, Candida shehatae (De Francesco, 2014) a Torulaspora delbrueckii (Canonico et al., 2016). Takto vyrobená piva mohou chutnat po mladině, bývají sladší a ovocnější než piva alkoholická, vyrobená tradič-ním způsobem nebo zbavená alkoholu fyzikálními metodami.Dalšími oblastmi pivovarství, kde mohou být využity non-Saccharomyces kvasinky, je např. biologická kontrola plísní při výro-

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Use of Schizosaccharomyces pombe and Torulaspora delbrueckii strains in mixed and sequential fermentations to improve red wine sensory quality

Cited by 108 publications

References 39 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

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

Non-Saccharomyces yeasts and their importance in the brewing industry. Part II

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