scholarly journals Effect of sequential inoculation (Torulaspora delbrueckii/Saccharomyces cerevisiae) in the first fermentation on the foam properties of sparkling wine (Cava)

2016 ◽  
Vol 7 ◽  
pp. 02024
Author(s):  
Laura Medina-Trujillo ◽  
Elena González-Royo ◽  
Nathalie Sieczkowski ◽  
José Heras ◽  
Francesca Fort ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Sparkling Wine ◽  
Torulaspora Delbrueckii ◽  
Sequential Inoculation ◽  
Foam Properties

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

2016 ◽  
Vol 243 (4) ◽  
pp. 681-688 ◽  
Author(s):  
Laura Medina-Trujillo ◽  
Elena González-Royo ◽  
Nathalie Sieczkowski ◽  
José Heras ◽  
Joan Miquel Canals ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Foaming Properties ◽  
Sparkling Wine ◽  
Torulaspora Delbrueckii ◽  
Sequential Inoculation

scholarly journals Modulating Wine Aromatic Amino Acid Catabolites by Using Torulaspora delbrueckii in Sequentially Inoculated Fermentations or Saccharomyces cerevisiae Alone

2020 ◽  
Vol 8 (9) ◽  
pp. 1349
Author(s):  
M. Antonia Álvarez-Fernández ◽  
Ilaria Carafa ◽  
Urska Vrhovsek ◽  
Panagiotis Arapitsas
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Aromatic Amino Acids ◽  
Grape Juice ◽  
Cellular Growth ◽  
Wine Quality ◽  
Torulaspora Delbrueckii ◽  
Sequential Inoculation ◽  
Essential Nutrient ◽  
Key Microorganisms ◽  
Indole Carboxylic Acid

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.

scholarly journals Genetic Improvement of Torulaspora delbrueckii for Wine Fermentation: Eliminating Recessive Growth-Retarding Alleles and Obtaining New Mutants Resistant to SO2, Ethanol, and High CO2 Pressure

2020 ◽  
Vol 8 (9) ◽  
pp. 1372
Author(s):  
Rocío Velázquez ◽  
Alberto Martínez ◽  
Emiliano Zamora ◽  
María L. Álvarez ◽  
Joaquín Bautista-Gallego ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Genetic Improvement ◽  
Wine Fermentation ◽  
Sparkling Wine ◽  
Lower Efficiency ◽  
Torulaspora Delbrueckii ◽  
High Co2 ◽  
Enhanced Resistance ◽  
Industrial Level ◽  
Level Production

The use of Torulaspora delbrueckii has been repeatedly proposed to improve a wine’s organoleptic quality. This yeast has lower efficiency in completing wine fermentation than Saccharomyces cerevisiae since it has less fermentation capability and greater sensitivity to SO2, ethanol, and CO2 pressure. Therefore, the completion of fermentation is not guaranteed when must or wine is single-inoculated with T. delbrueckii. To solve this problem, new strains of T. delbrueckii with enhanced resistance to winemaking conditions were obtained. A genetic study of four wine T. delbrueckii strains was carried out. Spore clones free of possible recessive growth-retarding alleles were obtained from these yeasts. These spore clones were used to successively isolate mutants resistant to SO2, then those resistant to ethanol, and finally those resistant to high CO2 pressure. Most of these mutants showed better capability for base wine fermentation than the parental strain, and some of them approached the fermentation capability of S. cerevisiae. The genetic stability of the new mutants was good enough to be used in industrial-level production in commercial wineries. Moreover, their ability to ferment sparkling wine could be further improved by the continuous addition of oxygen in the culture adaptation stage prior to base wine inoculation.

scholarly journals Base Wine and Traditional Sparkling Wine Making Using Torulaspora delbrueckii Killer Yeasts

Proceedings ◽  
2020 ◽  
Vol 70 (1) ◽  
pp. 69
Author(s):  
Alberto Martínez ◽  
Rocío Velázquez ◽  
Emiliano Zamora ◽  
María L. Franco ◽  
Camille Garzo ◽  
...  
Keyword(s):  
Ethyl Esters ◽  
Sparkling Wine ◽  
Torulaspora Delbrueckii ◽  
Organoleptic Quality ◽  
Wine Making ◽  
Low Co2 ◽  
Sweet Wines ◽  
Positive Correlations ◽  
Better Than

The killer strains of Torulaspora delbrueckii can be used to improve the dominance of this yeast during must fermentation. The present work analyzes its usefulness for traditional sparkling wine making. T. delbrueckii killer strain dominated base wine fermentation better than non-killer strains and produced dried wines. The foam ability of T. delbrueckii base wines was very low compared to that of Saccharomyces cerevisiae. Significant positive correlations of foam parameters were found with some amounts of C4–C16 ethyl esters and proteins, and negative correlations with some antifoam alcohols. The organoleptic quality of T. delbrueckii base wines was considered unusual for cava making. While S. cerevisiae (single or mixed with T. delbrueckii) completed the second fermentation to produce dry sparkling wines with high CO2 pressure, single T. delbrueckii did not complete this fermentation, leaving sweet wines with low CO2 pressure. Death due to CO2 pressure was much higher in T. delbrueckii than in S. cerevisiae, making any killer effect of S. cerevisiae on T. delbrueckii irrelevant. However, the organoleptic quality of cava inoculated with mixtures of the two yeast species was better than that of wine inoculated exclusively with S. cerevisiae, and no deterioration in the quality of the foam was observed.

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

2017 ◽  
Vol 257 ◽  
pp. 31-40 ◽  
Author(s):  
Simonetta Visintin ◽  
Lacerda Ramos ◽  
Nara Batista ◽  
Paola Dolci ◽  
Freitas Schwan ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Starter Cultures ◽  
Cocoa Beans ◽  
Torulaspora Delbrueckii

scholarly journals 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

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.

scholarly journals Autophagic Proteome in Two Saccharomyces cerevisiae Strains during Second Fermentation for Sparkling Wine Elaboration

2020 ◽  
Vol 8 (4) ◽  
pp. 523 ◽  
Author(s):  
Juan Antonio Porras-Agüera ◽  
Jaime Moreno-García ◽  
María del Carmen González-Jiménez ◽  
Juan Carlos Mauricio ◽  
Juan Moreno ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Multivariate Data Analysis ◽  
Detrimental Effect ◽  
Sparkling Wine ◽  
Design Strategies ◽  
Autophagosome Formation ◽  
Organoleptic Properties ◽  
Time Production ◽  
Flor Yeast ◽  
Wine Strain

A correlation between autophagy and autolysis has been proposed in order to accelerate the acquisition of wine organoleptic properties during sparkling wine elaboration. In this context, a proteomic analysis was carried out in two industrial Saccharomyces cerevisiae strains (P29, conventional sparkling wine strain and G1, implicated in sherry wine elaboration) with the aim of studying the autophagy-related proteome and comparing the effect of CO2 overpressure during sparkling wine elaboration. In general, a detrimental effect of pressure and second fermentation development on autophagy-related proteome was observed in both strains, although it was more pronounced in flor yeast strain G1. Proteins mainly involved in autophagy regulation and autophagosome formation in flor yeast G1, and those required for vesicle nucleation and expansion in P29 strain, highlighted in sealed bottle. Proteins Sec2 and Sec18 were detected 3-fold under pressure conditions in P29 and G1 strains, respectively. Moreover, ‘fingerprinting’ obtained from multivariate data analysis established differences in autophagy-related proteome between strains and conditions. Further research is needed to achieve more solid conclusions and design strategies to promote autophagy for an accelerated autolysis, thus reducing cost and time production, as well as acquisition of good organoleptic properties.

Using Torulaspora delbrueckii, Saccharomyces cerevisiae and Saccharomyces bayanus wine yeasts as starter cultures for fermentation and quality improvement of mead

2019 ◽  
Vol 245 (12) ◽  
pp. 2705-2714 ◽  
Author(s):  
Claire Sottil ◽  
José M. Salor-Torregrosa ◽  
Jaime Moreno-Garcia ◽  
Jose Peinado ◽  
Juan C. Mauricio ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Quality Improvement ◽  
Starter Cultures ◽  
Wine Yeasts ◽  
Torulaspora Delbrueckii ◽  
Saccharomyces Bayanus
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