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Dynamic analysis of physiological properties of Torulaspora delbrueckii in wine fermentations and its incidence on wine quality

  • Applied microbial and cell physiology
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Abstract

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.

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Acknowledgements

Funding for the research in this paper was provided by Agrovin S.A, under the framework of the project IDI20130192-ENZIOXIVIN (Centre for Industrial Technological Development-CDTI, Spain).

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Authors and Affiliations

  1. Department of Microbiology, Biology Faculty, Complutense University of Madrid, 28040, Madrid, Spain

    Ignacio Belda, Eva Navascués, Domingo Marquina & Antonio Santos

  2. Agrovin, S.A., Alcázar de San Juan, 13600, Ciudad Real, Spain

    Eva Navascués

  3. Department of Chemistry and Food Technology, Polytechnic University of Madrid, Ciudad Universitaria S/N, 28040, Madrid, Spain

    Fernando Calderon & Santiago Benito

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  1. Ignacio Belda
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  2. Eva Navascués
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  3. Domingo Marquina
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  4. Antonio Santos
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  6. Santiago Benito
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Correspondence to Santiago Benito.

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Belda, I., Navascués, E., Marquina, D. et al. Dynamic analysis of physiological properties of Torulaspora delbrueckii in wine fermentations and its incidence on wine quality. Appl Microbiol Biotechnol 99, 1911–1922 (2015). https://doi.org/10.1007/s00253-014-6197-2

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