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Dynamic analysis of physiological properties of Torulaspora delbrueckii in wine fermentations and its incidence on wine quality.

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Belda Aguilar, Ignacio and Navascués, Eva and Marquina Díaz, Domingo and Santos de la Sen, Antonio and Calderón, Fernando and Benito, Santiago (2015) Dynamic analysis of physiological properties of Torulaspora delbrueckii in wine fermentations and its incidence on wine quality. Applied Microbiology and Biotechnology, 99 . pp. 1911-1922. ISSN 0175-7598

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Official URL: https://link.springer.com/journal/253



Abstract

This work examines the physiology of a new commercial strain of Torulaspora delbrueckii in the production of red wine following different combined fermentation strategies. For a detailed comparison, several yeast metabolites and the strains implantation were measured over the entire fermentation period. In all fermentations in which T. delbrueckii was involved, the ethanol concentration was reduced; some malic acid was consumed; more pyruvic acid was released, and fewer amounts of higher alcohols were produced. The sensorial properties of final wines varied widely, emphasising the structure of wine in sequential fermentations with T. delbrueckii. These wines presented the maximum overall impression and were preferred by tasters. Semiindustrial assays were carried out confirming these differences at a higher scale. No important differences were observed in volatile aroma composition between fermentations. However, differences in mouthfeel properties were observed in semiindustrial fermentations, which were correlated with an increase in the mannoprotein content of red wines fermented sequentially with T. delbrueckii.


Item Type:Article
Uncontrolled Keywords:Torulaspora delbrueckii; Manno proteins; Glyceropyruvic pathway; Malic acid; Pyruvic acid; Combined fermentation
Subjects:Medical sciences > Biology > Microbiology
ID Code:46115
Deposited On:29 Jan 2018 17:13
Last Modified:10 Dec 2018 15:30

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