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

• DOI: 10.1016/j.lwt.2014.06.019
• Publication Date: 2014-06-21T00:30:33Z
• Authors: I. Loira; R. Vejarano; M.A. Bañuelos; A. Morata; W. Tesfaye; C. Uthurry; A. Villa; I. Cintora; J.A. Suárez-Lepe
• Keywords: Torulaspora delbrueckii; Diacetyl; Ethyl lactate; Ethanol Fermentation; Wine fault; Fermentation in winemaking

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