Sequential culture with Torulaspora delbrueckii
 and Saccharomyces cerevisiae
 and management of fermentation temperature to improve cherry wine quality

Yeasts are the key microorganisms that transform grape juice into wine, and nitrogen is an essential nutrient able to affect yeast cell growth, fermentation kinetics and wine quality. In this work, we focused on the intra- and extracellular metabolomic changes of three aromatic amino acids (tryptophan, tyrosine, and phenylalanine) during alcoholic fermentation of two grape musts by two Saccharomyces cerevisiae strains and the sequential inoculation of Torulaspora delbrueckii with Saccharomyces cerevisiae. An UPLC-MS/MS method was used to monitor 33 metabolites, and 26 of them were detected in the extracellular samples and 8 were detected in the intracellular ones. The results indicate that the most intensive metabolomic changes occurred during the logarithm cellular growth phase and that pure S. cerevisiae fermentations produced higher amounts of N-acetyl derivatives of tryptophan and tyrosine and the off-odour molecule 2-aminoacetophenone. The sequentially inoculated fermentations showed a slower evolution and a higher production of metabolites linked to the well-known plant hormone indole acetic acid (auxin). Finally, the production of sulfonated tryptophol during must fermentation was confirmed, which also may explain the bitter taste of wines produced by Torulaspora delbrueckii co-fermentations, while sulfonated indole carboxylic acid was detected for the first time in such an experimental design.

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Influence of sequential fermentation with Torulaspora delbrueckii and Saccharomyces cerevisiae on wine quality

LWT ◽

10.1016/j.lwt.2014.06.019 ◽

2014 ◽

Vol 59 (2) ◽

pp. 915-922 ◽

Cited By ~ 72

Author(s):

I. Loira ◽

R. Vejarano ◽

M.A. Bañuelos ◽

A. Morata ◽

W. Tesfaye ◽

...

Keyword(s):

Saccharomyces Cerevisiae ◽

Wine Quality ◽

Torulaspora Delbrueckii ◽

Sequential Fermentation

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Impact of Saccharomyces cerevisiae and Torulaspora delbrueckii starter cultures on cocoa beans fermentation

International Journal of Food Microbiology ◽

10.1016/j.ijfoodmicro.2017.06.004 ◽

2017 ◽

Vol 257 ◽

pp. 31-40 ◽

Cited By ~ 26

Author(s):

Simonetta Visintin ◽

Lacerda Ramos ◽

Nara Batista ◽

Paola Dolci ◽

Freitas Schwan ◽

...

Keyword(s):

Saccharomyces Cerevisiae ◽

Starter Cultures ◽

Cocoa Beans ◽

Torulaspora Delbrueckii

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Effects of mediums on fermentation behavior and aroma composition in pure and mixed culture of Saccharomyces cerevisiae with Torulaspora delbrueckii

International Journal of Food Science & Technology ◽

10.1111/ijfs.15081 ◽

2021 ◽

Author(s):

Boqin Zhang ◽

Changqing Duan ◽

Guoliang Yan

Keyword(s):

Saccharomyces Cerevisiae ◽

Mixed Culture ◽

Torulaspora Delbrueckii

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Effects of co-inoculation and sequential inoculation of Wickerhamomyces anomalus and Saccharomyces cerevisiae on the physicochemical properties and aromatic characteristics of longan (Dimocarpus longan Lour.) wine

Quality Assurance and Safety of Crops & Foods ◽

10.15586/qas.v13i2.893 ◽

2021 ◽

Vol 13 (2) ◽

pp. 56-66

Author(s):

Xiaozhu Liu ◽

Yinfeng Li ◽

Jichuang Zhou ◽

Mingzheng Huang

Keyword(s):

Saccharomyces Cerevisiae ◽

Physicochemical Properties ◽

Aromatic Compounds ◽

Sensory Characteristics ◽

Wine Quality ◽

Mixed Fermentation ◽

Wickerhamomyces Anomalus ◽

Dimocarpus Longan ◽

Aldehydes And Ketones ◽

Sequential Inoculation

Wickerhamomyces anomalus and Saccharomyces cerevisiae were mixed by co-inoculation or sequential inocula-tion, and the physicochemical properties, electronic sensory characteristics, and aromatic characteristics of longan (Dimocarpus longan Lour.) wine were evaluated to analyze the effects of mixed fermentation on wine quality. The results demonstrate that mixed fermentation obtained by co-inoculation or sequential inoculation decreases the alcohol content of longan wine. Furthermore, mixed fermentation also leads to the reduction of the electronic sensory acidity and richness of longan wine. Moreover, the two mixed inoculation methods resulted in different effects on the aromatic characteristics of longan wine. The varieties of aldehyde and ketone aromatic compounds increase in longan wine fermented by co-inoculation, with increasing amounts of acids, aldehydes, ketones, and other compounds, and a decrease in the amounts of ester compounds. However, the variety of ester aromatic compounds and the amounts of acids, aldehydes, and ketones increase when using sequential inoculation. Therefore, the application of mixed fermentation can regulate the physicochemical properties, as well as the electronic sensory characteristics and aromatic characteristics of longan wine, and this contributes to the enrichment of the different types of longan wine.

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Combined effects of fermentation temperature and pH on kinetic changes of chemical constituents of durian wine fermented with Saccharomyces cerevisiae

Applied Microbiology and Biotechnology ◽

10.1007/s00253-016-8043-1 ◽

2016 ◽

Vol 101 (7) ◽

pp. 3005-3014 ◽

Cited By ~ 9

Author(s):

Yuyun Lu ◽

Marilyn Kai Wen Voon ◽

Dejian Huang ◽

Pin-Rou Lee ◽

Shao-Quan Liu

Keyword(s):

Saccharomyces Cerevisiae ◽

Chemical Constituents ◽

Combined Effects ◽

Fermentation Temperature

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The Genus Metschnikowia in Enology

Microorganisms ◽

10.3390/microorganisms8071038 ◽

2020 ◽

Vol 8 (7) ◽

pp. 1038 ◽

Cited By ~ 2

Author(s):

Javier Vicente ◽

Javier Ruiz ◽

Ignacio Belda ◽

Iván Benito-Vázquez ◽

Domingo Marquina ◽

...

Keyword(s):

Saccharomyces Cerevisiae ◽

Antimicrobial Activity ◽

Yeast Species ◽

Sensory Profile ◽

Wine Yeasts ◽

Wine Quality ◽

Widespread Occurrence ◽

Spoilage Yeasts ◽

Potential Antimicrobial Activity ◽

Wine Fermentations

Over the last decade, several non-Saccharomyces species have been used as an alternative yeast for producing wines with sensorial properties that are distinctive in comparison to those produced using only Saccharomyces cerevisiae as the classical inoculum. Among the non-Saccharomyces wine yeasts, Metschnikowia is one of the most investigated genera due to its widespread occurrence and its impact in winemaking, and it has been found in grapevine phyllospheres, fruit flies, grapes, and wine fermentations as being part of the resident microbiota of wineries and wine-making equipment. The versatility that allows some Metschnikowia species to be used for winemaking relies on an ability to grow in combination with other yeast species, such as S. cerevisiae, during the first stages of wine fermentation, thereby modulating the synthesis of secondary metabolites during fermentation in order to improve the sensory profile of the wine. Metschnikowia exerts a moderate fermentation power, some interesting enzymatic activities involving aromatic and color precursors, and potential antimicrobial activity against spoilage yeasts and fungi, resulting in this yeast being considered an interesting tool for use in the improvement of wine quality. The abovementioned properties have mostly been determined from studies on Metschnikowia pulcherrima wine strains. However, M. fructicola and M. viticola have also recently been studied for winemaking purposes.

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