Effect of sequential inoculation (Torulaspora delbrueckii/Saccharomyces cerevisiae) in the first fermentation on the foaming properties of sparkling wine

The Impact of Non-Saccharomyces Yeast on Traditional Method Sparkling Wine

“…delbrueckii had a positive effect on the foaming properties of cava wines, when used for the first fermentation, while M. pulcherrima increased foam stability [35]. Sequential inoculation (T. delbrueckii and S. cerevisiae) produced base wines with higher foaming potential than S. cerevisiae alone [36]. This was undoubtedly due to the greater release of proteins from T. delbrueckii cells compared to S. cerevisiae, particularly the low molecular weight (LMW) fraction.…”

“…Further studies have investigated specific effects of non-Saccharomyces yeast on wine quality. The yeasts that were studied include Hanseniaspora uvarum [31,32], Hanseniaspora vineae [26,33], Torulaspora delbrueckii [34][35][36][37][38], M. pulcherrima [29,[39][40][41], Starmerella bacillaris [22,42], Schizosaccharomyces pombe [43,44], Schizosaccharomyces japonicus [16], Lachancea thermotolerans [29,40,45], Zygotorulaspora florentina [46], P. kluvyeri [22,47], and Zygosaccharomyces bailii [48,49].…”

“…Non-Saccharomyces yeasts possess special metabolic characteristics that affect the organoleptic profile of wines [24]. The sensory effects of non-Saccharomyces yeasts on base wines, second fermentation and aging on lees have been investigated [35,36,51,52].…”

Do Non-Saccharomyces Yeasts Work Equally with Three Different Red Grape Varieties?

“…Indeed, the non-Saccharomyces yeasts have not been well-regarded by oenologists and these have tended to make efforts to avoid their involvement in AF [1]. These traditional and conservative oenological practices have led to a homogenization and globalization of winemaking, a sameness in the taste and flavours of finished wines [2].…”

“…The use of mixed starter cultures of selected non-Saccharomyces combined with S. cerevisiae to avoid any stuck fermentations is thought to be a solution for ensuring AF completion, while various organoleptic characteristics involved in the quality of the final products are improved [2,3]. Furthermore, mixed cultures composed of more than one non-Saccharomyces species in combination with S. cerevisiae have been employed with the aim of simulating this complex yeast community present in spontaneous AF [4,5].…”