Screening of Saccharomyces cerevisiae and Torulaspora delbrueckii strains in relation to their effect on malolactic fermentation

Ruiz-de-Villa, Candela; Poblet, Montse; Cordero-Otero, Ricardo; Bordons, Albert; Reguant, Cristina; Rozès, Nicolás

doi:10.1016/j.fm.2022.104212

Cited by 9 publications

(9 citation statements)

References 49 publications

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“…The modulation of aroma due to the presence of T. delbrueckii showed in this work confirmed previous results in red [16] and white wines [10] and even in rosé wine [13,36]. This effect has been also associated with an increase in esters and fusel alcohols, even though this impact depends on the strain and wine.…”

Section: Volatile Compositionsupporting

confidence: 92%

“…This effect was not observed in the Control wine after AF. As it was previously reported, an AF with T. delbrueckii without the presence of grape skins can lead to a decrease in anthocyanin levels, as observed in rosé wines [36]. This reduction could be attributed to the formation of aglycones from anthocyanins, which are susceptible to oxidation [40], or it could be due to the high β-glucosidase activity of certain T. delbrueckii strains [41].…”

Section: Color Parameters and Anthocyanins Compositionmentioning

confidence: 64%

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Torulaspora delbrueckii Improves Organoleptic Properties and Promotes Malolactic Fermentation in Carbonic Maceration Wines

Ruiz-de-Villa,

Gombau,

Poblet

et al. 2023

Fermentation

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This study investigates the impact of inoculating Torulaspora delbrueckii (Td) strains during the initial phase of carbonic maceration (CM) vinification, aiming to enhance the fermentative process and unique characteristics of CM wines. CM is a winemaking technique where whole bunches (without destemming and crushing) are enclosed in tanks filled with carbon dioxide, inducing intracellular fermentation. This study compares the effects of two Td strains on the MLF performance and sensory characteristics of CM wines using both inoculated and spontaneous MLF strategies. Although general physicochemical parameters remained consistent across conditions, organoleptic attributes showed significant differences due to T. delbrueckii presence. T. delbrueckii introduction during CM resulted in wines with increased anthocyanin content and a particular volatile profile. Isoamyl acetate, a key aroma in CM wines, was notably elevated, especially in the TdP strain. Sensory evaluations also revealed distinctions, with TdV wines displaying more pronounced aromas of red fruit, banana, and grass. Regarding MLF, T. delbrueckii presence notably enhanced performance, particularly in spontaneous MLF cases, accelerating fermentation completion. Inoculating the Oenococcus oeni strain OoVP41 also shortened MLF duration. These findings highlight the potential of Td strains to improve MLF efficiency and sensory attributes in CM wines. Using T. delbrueckii strains strategically enables winemakers to optimize MLF and improve sensory profiles, offering an opportunity to produce higher-quality CM wines.

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Section: Volatile Compositionsupporting

confidence: 92%

Section: Color Parameters and Anthocyanins Compositionmentioning

confidence: 64%

Torulaspora delbrueckii Improves Organoleptic Properties and Promotes Malolactic Fermentation in Carbonic Maceration Wines

Ruiz-de-Villa,

Gombau,

Poblet

et al. 2023

Fermentation

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“…Mannoproteins are the main polysaccharides from the yeast cell wall released to wine during AF (Vejarano, 2020), especially during wine ageing . Thus, some works reported significant increases in mannoprotein concentration after AF with T. delbrueckii (Figure 2N) (Balmaseda, Aniballi, et al, 2021;Ferrando et al, 2020;Ruiz-de-Villa et al, 2023). Studies in yeastderived compounds have demonstrated a stimulatory effect on O. oeni growth in the presence of these macromolecules (Diez et al, 2010;Guilloux-Benatier et al, 1995;Liu et al, 2017).…”

Section: Mannoproteinsmentioning

confidence: 95%

“…More recently, Ruiz‐de‐Villa et al ( 2023 ) showed that the use of some T. delbrueckii strains can counteract the negative impact of S. cerevisiae Lalvin‐K1, which is known as a non‐compatible yeast strain for MLF. Besides, it was demonstrated that the sequential inoculation with T. delbrueckii reduces the acetic acid and medium‐chain fatty acids (MCFA) concentration in wines after AF, negative factor for the development of the MLF.…”

Section: Torulaspora Delbrueckii Compatibility With ...mentioning

confidence: 99%

“…Moreover, in certain wines, the decrease in the acidity of grape must can turn the MLF into an undesired process (Ubeda et al, 2020 ). In this sense, MLF can be eventually inhibited by the use of some LAB inhibitor compounds, as fumaric acid (Morata et al, 2020 , 2023 ), or by inoculating an AF starter not compatible with the subsequent MLF (Ruiz‐de‐Villa et al, 2023 ).…”

Section: Introductionmentioning

confidence: 99%

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The use of Torulaspora delbrueckii to improve malolactic fermentation

Balmaseda

Rozès

Bordons

et al. 2023

Microbial Biotechnology

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The potential use of Torulaspora delbrueckii as a starter culture for wine alcoholic fermentation has become a subject of interest in oenological research. The use of this non‐Saccharomyces yeast can modulate different wine attributes, such as aromatic substances, organic acids and phenolic compound compositions. Thus, the obtained wines are different from those fermented with Saccharomyces cerevisiae as the sole starter. Nevertheless, information about the possible effects of T. delbrueckii chemical modulation on subsequent malolactic fermentation is still not fully explained. In general, T. delbrueckii is related to a decrease in toxic compounds that negatively affect Oenococcus oeni and an increase in others that are described as stimulating compounds. In this work, we aimed to compile the changes described in studies using T. delbrueckii in wine that can have a potential effect on O. oeni and highlight those works that directly evaluated O. oeni performance in T. delbrueckii fermented wines.

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Application of fixed‐frequency ultrasound in the cultivation of Saccharomyces cerevisiae for rice wine fermentation

Hao,

Xu,

Yan

et al. 2024

J Sci Food Agric

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BACKGROUNDRice wine fermentation is limited by its long fermentation time, weak taste, and unpleasant flavors such as oil and odor. In this study, a novel ultrasound technology of Saccharomyces cerevisiae was used with the aim of improving fermentation efficiency and volatile flavor quality of RW.RESULTSThe results showed that fixed frequency ultrasonic treatment (28 kHz, 45 W/L, 20 min) of S. cerevisiae seed culture at its logarithmic metaphase significantly increased the biomass and alcohol yield by 31.58% and 26.45%, respectively, and reduced fermentation time by nearly 2 days. Flavor analysis indicated that the flavor compounds in RW, specifically the esters and alcohols, were also increased in quantity after the ultrasonic treatment of S. cerevisiae seed liquid. The isobutyl acetate, ethyl butyrate, ethyl hexanoate and phenethyl acetate contents were increased by 78.92, 129.19, 7.79 and 97.84%, respectively, as compared to the control.CONCLUSIONThe results show that ultrasonic treatment of S. cerevisiae reduced fermentation time and enhanced the flavor profile of RW. This study can provide the theoretical and/or technological basis for the research and development of RW.This article is protected by copyright. All rights reserved.

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Screening of Saccharomyces cerevisiae and Torulaspora delbrueckii strains in relation to their effect on malolactic fermentation

Cited by 9 publications

References 49 publications

Torulaspora delbrueckii Improves Organoleptic Properties and Promotes Malolactic Fermentation in Carbonic Maceration Wines

Torulaspora delbrueckii Improves Organoleptic Properties and Promotes Malolactic Fermentation in Carbonic Maceration Wines

The use of Torulaspora delbrueckii to improve malolactic fermentation

Application of fixed‐frequency ultrasound in the cultivation of Saccharomyces cerevisiae for rice wine fermentation

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