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

• Published in: Applied microbiology and biotechnology Vol. 99; no. 4; pp. 1911 - 1922
• Main Authors: Belda, Ignacio, Navascués, Eva, Marquina, Domingo, Santos, Antonio, Calderon, Fernando, Benito, Santiago
• Format: Journal Article
• Language: English
• Published: Berlin/Heidelberg Springer-Verlag 01-02-2015; Springer Berlin Heidelberg; Springer; Springer Nature B.V
• Subjects: Acids; Alcohols - analysis; Analysis; Applied Microbial and Cell Physiology; Biomedical and Life Sciences; Biotechnology; DNA, Fungal - chemistry; DNA, Fungal - genetics; DNA, Ribosomal - chemistry; DNA, Ribosomal - genetics; Ethanol; Fermentation; Food Quality; Gene expression; Genes, rRNA; Glucose; Life Sciences; Malates - metabolism; malic acid; Metabolites; Microbial Genetics and Genomics; Microbiology; Molecular Sequence Data; mouthfeel; odors; Physiology; Production processes; Properties; Proteins; pyruvic acid; Pyruvic Acid - metabolism; Quality; Quality management; red wines; RNA, Fungal - genetics; RNA, Ribosomal - genetics; Sequence Analysis, DNA; Studies; Torulaspora - physiology; Torulaspora delbrueckii; Volatile Organic Compounds - analysis; Wine; Wine - microbiology; wine quality; Wineries & vineyards; Wines; Yeast; Yeast fungi; Yeasts; Malic acid; Pyruvic acid; Glyceropyruvic pathway; Combined fermentation; Manno proteins
• ISSN: 0175-7598; 1432-0614
• DOI: 10.1007/s00253-014-6197-2

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.