scholarly journals Torulaspora delbrueckii: Towards Innovating in the Legendary Baking and Brewing Industries

2019 ◽  
Author(s):  
Ángel De La Cruz Pech-Canul ◽  
David Ortega ◽  
Antonio Garcia-Triana ◽  
Rosa Lidia Solís-Oviedo
Keyword(s):  
Torulaspora Delbrueckii

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.

scholarly journals Pulsed Electric Fields to Improve the Use of Non-Saccharomyces Starters in Red Wines

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1472
Author(s):  
Cristian Vaquero ◽  
Iris Loira ◽  
Javier Raso ◽  
Ignacio Álvarez ◽  
Carlota Delso ◽  
...  
Keyword(s):  
Electric Fields ◽  
Pulsed Electric Fields ◽  
The Other ◽  
Red Wines ◽  
Torulaspora Delbrueckii ◽  
Wild Yeast ◽  
Wild Yeasts ◽  
Natural Foods ◽  
Saccharomyces Yeasts ◽  
Lachancea Thermotolerans

New nonthermal technologies, including pulsed electric fields (PEF), open a new way to generate more natural foods while respecting their organoleptic qualities. PEF can reduce wild yeasts to improve the implantation of other yeasts and generate more desired metabolites. Two PEF treatments were applied; one with an intensity of 5 kV/cm was applied continuously to the must for further colour extraction, and a second treatment only to the must (without skins) after a 24-hour maceration of 17.5 kV/cm intensity, reducing its wild yeast load by up to 2 log CFU/mL, thus comparing the implantation and fermentation of inoculated non-Saccharomyces yeasts. In general, those treated with PEF preserved more total esters and formed more anthocyanins, including vitisin A, due to better implantation of the inoculated yeasts. It should be noted that the yeast Lachancea thermotolerans that had received PEF treatment produced four-fold more lactic acid (3.62 ± 0.84 g/L) than the control of the same yeast, and Hanseniaspora vineae with PEF produced almost three-fold more 2-phenylethyl acetate than the rest. On the other hand, 3-ethoxy-1-propanol was not observed at the end of the fermentation with a Torulaspora delbrueckii (Td) control but in the Td PEF, it was observed (3.17 ± 0.58 mg/L).

scholarly journals Torulaspora delbrueckii promotes malolactic fermentation in high polyphenolic red wines

LWT ◽  
2021 ◽  
pp. 111777
Author(s):  
Aitor Balmaseda ◽  
Nicolas Rozès ◽  
Albert Bordons ◽  
Cristina Reguant
Keyword(s):  
Malolactic Fermentation ◽  
Red Wines ◽  
Torulaspora Delbrueckii

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

Use of Schizosaccharomyces pombe and Torulaspora delbrueckii strains in mixed and sequential fermentations to improve red wine sensory quality

2015 ◽  
Vol 76 ◽  
pp. 325-333 ◽  
Author(s):  
Iris Loira ◽  
Antonio Morata ◽  
Piergiorgio Comuzzo ◽  
María Jesús Callejo ◽  
Carmen González ◽  
...  
Keyword(s):  
Schizosaccharomyces Pombe ◽  
Sensory Quality ◽  
Red Wine ◽  
Torulaspora Delbrueckii

scholarly journals Genome Sequence of Torulaspora delbrueckii NRRL Y-50541, Isolated from Mezcal Fermentation

2015 ◽  
Vol 3 (4) ◽  
Author(s):  
Jorge Gomez-Angulo ◽  
Leticia Vega-Alvarado ◽  
Zazil Escalante-García ◽  
Ricardo Grande ◽  
Anne Gschaedler-Mathis ◽  
...  
Keyword(s):  
Genome Sequence ◽  
Torulaspora Delbrueckii

scholarly journals Torulaspora delbrueckii Yeast Strains for Small-scale Chenin blanc and Pinotage Vinifications

2018 ◽  
Vol 39 (1) ◽  
Author(s):  
V. van Breda ◽  
N.P. Jolly ◽  
M. Booyse ◽  
J. van Wyk
Keyword(s):  
Small Scale ◽  
Torulaspora Delbrueckii ◽  
Yeast Strains ◽  
Chenin Blanc

scholarly journals Effect of Torulaspora delbrueckii Yeast on the Anthocyanin and Flavanol Concentrations of Cabernet franc and Pinotage Wines

2016 ◽  
Vol 36 (1) ◽  
Author(s):  
P.P. Minnaar ◽  
N. Ntushelo ◽  
Z. Ngqumba ◽  
V. van Breda ◽  
N.P. Jolly
Keyword(s):  
Torulaspora Delbrueckii ◽  
Cabernet Franc
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