Influence of sequential fermentation with Torulaspora delbrueckii and Saccharomyces cerevisiae on 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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Improved Saccharomyces cerevisiae Strain in Pure and Sequential Fermentation with Torulaspora delbrueckii for the Production of Verdicchio Wine with Reduced Sulfites

Applied Sciences ◽

10.3390/app10196722 ◽

2020 ◽

Vol 10 (19) ◽

pp. 6722

Author(s):

Alice Agarbati ◽

Laura Canonico ◽

Francesca Comitini ◽

Maurizio Ciani

Keyword(s):

Saccharomyces Cerevisiae ◽

Ethyl Acetate ◽

Grape Juice ◽

Isoamyl Acetate ◽

Ethyl Hexanoate ◽

Torulaspora Delbrueckii ◽

Ethyl Octanoate ◽

Sequential Fermentation ◽

Organic Wine ◽

Grape Juices

The application of yeast strains that are low producers of sulfur compounds is actually required by winemakers for the production of organic wine. This purpose could be satisfied using a native Saccharomyces cerevisiae strain improved for oenological aptitudes. Moreover, to improve the aromatic complexity of wines, sequential fermentations carried out with S. cerevisiae/non-Saccharomyces yeast is widely used. For these reasons, in the present work an improved native S. cerevisiae low producer of sulfite and sulfide compounds was evaluated in pure and in sequential fermentation with a selected Torulaspora delbrueckii. Additionally, the influence of grape juices coming from three different vintages under winery conditions was evaluated. In pure fermentation, improved native S. cerevisiae strain exhibited a behavior related to vintage, highlighting that the composition of grape juice affects the fermentation process. In particular, an increase in ethyl octanoate (vintage 2017) and phenyl ethyl acetate (vintage 2018) was detected. Moreover, isoamyl acetate was highly consistent and could be a distinctive aroma of the strain. The sequential fermentation T. delbrueckii/S. cerevisiae determined an increase in aroma compounds such as phenyl ethyl acetate and ethyl hexanoate. In this way, it was possible to produce Verdicchio wine with reduced sulfites and characterized by a peculiar aromatic taste.

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Influence of vintage and selected starter on Torulaspora delbrueckii/Saccharomyces cerevisiae sequential fermentation

European Food Research and Technology ◽

10.1007/s00217-015-2507-x ◽

2015 ◽

Vol 241 (6) ◽

pp. 827-833 ◽

Cited By ~ 13

Author(s):

Laura Canonico ◽

Francesca Comitini ◽

Maurizio Ciani

Keyword(s):

Saccharomyces Cerevisiae ◽

Torulaspora Delbrueckii ◽

Sequential Fermentation

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Effect of the inoculation strategy of non-Saccharomyces yeasts on wine malolactic fermentation

OENO One ◽

10.20870/oeno-one.2020.54.1.2906 ◽

2020 ◽

Vol 54 (1) ◽

pp. 101-108 ◽

Cited By ~ 1

Author(s):

Alba Martín-García ◽

Aitor Balmaseda ◽

Albert Bordons ◽

Cristina Reguant

Keyword(s):

Alcoholic Fermentation ◽

Malolactic Fermentation ◽

Oenococcus Oeni ◽

Lower Content ◽

Wine Quality ◽

Torulaspora Delbrueckii ◽

Metschnikowia Pulcherrima ◽

Sequential Fermentation ◽

Saccharomyces Yeasts

Interest in some non-Saccharomyces yeasts has increased recently, because they have been associated with an improvement in wine quality. Nevertheless, little attention has been paid to the effect that the use of these yeasts may have on malolactic fermentation (MLF). In this study, the strains Torulaspora delbrueckii Biodiva and Metschnikowia pulcherrima Flavia were evaluated by co-inoculation and sequential fermentation with S. cerevisiae QA23. A fermentation with S. cerevisiae as a single starter was also performed as a control, then MLF was performed inoculating Oenococcus oeni PSU-1 in all wines. Finally, the wines obtained after alcoholic fermentation and MLF were characterised. The results of the coinoculated fermentations were similar to those of the S. cerevisiae control fermentations. Nevertheless, significant differences were observed in sequential fermentations in terms of lower content of acetic, L-malic and succinic acids. These differences were particularly noticeable in fermentations carried out with T. delbrueckii.

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Starmerella bombicola and Saccharomyces cerevisiae in Wine Sequential Fermentation in Aeration Condition: Evaluation of Ethanol Reduction and Analytical Profile

Foods ◽

10.3390/foods10051047 ◽

2021 ◽

Vol 10 (5) ◽

pp. 1047

Author(s):

Laura Canonico ◽

Edoardo Galli ◽

Alice Agarbati ◽

Francesca Comitini ◽

Maurizio Ciani

Keyword(s):

Saccharomyces Cerevisiae ◽

Global Climate ◽

Grape Juice ◽

Preliminary Screening ◽

Aeration Condition ◽

Volatile Acidity ◽

Starmerella Bombicola ◽

Ethanol Content ◽

Condition Evaluation ◽

Sequential Fermentation

In the last few decades, the increase of ethanol in wine, due to global climate change and consumers’ choice is one of the main concerns in winemaking. One of the most promising approaches in reducing the ethanol content in wine is the use of non-Saccharomyces yeasts in co-fermentation or sequential fermentation with Saccharomyces cerevisiae. In this work, we evaluate the use of Starmerella bombicola and S. cerevisiae in sequential fermentation under aeration condition with the aim of reducing the ethanol content with valuable analytical profile. After a preliminary screening in synthetic grape juice, bench-top fermentation trials were conducted in natural grape juice by evaluating the aeration condition (20 mL/L/min during the first 72 h) on ethanol reduction and on the analytical profile of wines. The results showed that S. bombicola/S. cerevisiae sequential fermentation under aeration condition determined an ethanol reduction of 1.46% (v/v) compared with S. cerevisiae pure fermentation. Aeration condition did not negatively affect the analytical profile of sequential fermentation S. bombicola/S. cerevisiae particularly an overproduction of volatile acidity and ethyl acetate. On the other hand, these conditions strongly improved the production of glycerol and succinic acid that positively affect the structure and body of wine.

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