Health & Environmental Research Online (HERO)


Print Feedback Export to File
2827990 
Journal Article 
Dynamic analysis of physiological properties of Torulaspora delbrueckii in wine fermentations and its incidence on wine quality 
Belda, I; Navascues, Eva; Marquina, D; Santos, A; Calderon, F; Benito, S 
2015 
Yes 
Applied Microbiology and Biotechnology
ISSN: 0175-7598
EISSN: 1432-0614 
99 
4 
1911-1922 
25408314 
WOS:000350028600031 
This work examines the physiology of a new commercial strain of Torulaspora delbrueckii in the production of red wine following different combined fermentation strategies. For a detailed comparison, several yeast metabolites and the strains implantation were measured over the entire fermentation period. In all fermentations in which T. delbrueckii was involved, the ethanol concentration was reduced; some malic acid was consumed; more pyruvic acid was released, and fewer amounts of higher alcohols were produced. The sensorial properties of final wines varied widely, emphasising the structure of wine in sequential fermentations with T. delbrueckii. These wines presented the maximum overall impression and were preferred by tasters. Semi-industrial assays were carried out confirming these differences at a higher scale. No important differences were observed in volatile aroma composition between fermentations. However, differences in mouthfeel properties were observed in semi-industrial fermentations, which were correlated with an increase in the mannoprotein content of red wines fermented sequentially with T. delbrueckii. 
Torulaspora delbrueckii; Manno proteins; Glyceropyruvic pathway; Malic acid; Pyruvic acid; Combined fermentation