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Influence of Torulaspora delbrueckii in varietal thiol (3-SH and 4-MSP) release in wine sequential fermentations

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Belda Aguilar, Ignacio and Ruiz, Javier and Beisert, Beata and Navascués, Eva and Marquina Díaz, Domingo and Calderón, Fernando and Rauhut, Doris and Benito, Santiago and Santos de la Sen, Antonio (2017) Influence of Torulaspora delbrueckii in varietal thiol (3-SH and 4-MSP) release in wine sequential fermentations. International Journal of Food Microbiology, 257 . pp. 183-191. ISSN 0168-1605

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Official URL: https://www.journals.elsevier.com/international-journal-of-food-microbiology/



Abstract

In last years, non-Saccharomyces yeasts have emerged as innovative tools to improve wine quality, being able to modify the concentration of sensory-impact compounds. Among them, varietal thiols released by yeasts, play a key role in the distinctive aroma of certain white wines. In this context, Torulaspora delbrueckii is in the spotlight because of its positive contribution to several wine quality parameters. This work studies the physiological properties of an industrial T. delbrueckii strain, for the production of wines with increased thiol concentrations. IRC7 gene, previously described in S. cerevisiae, has been identified in T. delbrueckii, establishing the genetics basis of its thiol-releasing capability. Fermentations involving T. delbrueckii showed improvements on several parameters (such as glycerol content, ethanol index, and major volatile compounds composition), but especially on thiols release. These results confirm the potential of T. delbrueckii on wine improvement, describing new metabolic features regarding the release of cysteinylated aroma precursors.


Item Type:Article
Uncontrolled Keywords:Torulaspora delbrueckii; Varietal thiols; 4-MSP; Non-Saccharomyces; Wine
Subjects:Medical sciences > Biology
Medical sciences > Biology > Microbiology
ID Code:44064
Deposited On:24 Jul 2017 10:43
Last Modified:10 Dec 2018 15:30

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