Influence of Nutrient Supplementation on Torulaspora Delbrueckii Wine Fermentation Aroma

Debora Mecca,Beata Beisert,Doris Rauhut,Heike Semmler,Santiago Benito,Silvia Brezina,Stefanie Fritsch

doi:10.3390/fermentation6010035

Debora Mecca, Beata Beisert + Show 5 more

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https://doi.org/10.3390/fermentation6010035

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Abstract

This study was performed with the aim of characterizing the fermentative performance of three commercial strains of Torulaspora delbrueckii and their impact on the production of volatile and non-volatile compounds. Laboratory-scale single culture fermentations were performed using a commercial white grape juice. The addition of commercial nutrient products enabled us to test the yeasts under two different nutrient conditions. The addition of nutrients promoted fermentation intensity from 9% to 20 % with significant differences (p < 0.05) among the strains tested. The strain diversity together with the nutrient availability influenced the production of volatile compounds.

Highlights

In the last few decades, several researchers have focused on characterizing the oenological potential of non-Saccharomyces yeasts [1,2,3]
It is evident that the addition of nutrients promoted higher fermentative activity
The values of residual sugar in the resulting wines followed these differences (Table 1): only wines fermented with AlphaTd and added nutrients were able to almost finish the fermentation, with less than 3.27 g/L of residual sugar on average

Summary

Introduction

In the last few decades, several researchers have focused on characterizing the oenological potential of non-Saccharomyces yeasts [1,2,3]. Non-Saccharomyces species can contribute substantially to the quality of wines. Detailed and extensive knowledge of the properties of these yeasts will ensure targeted use in order to achieve the desired wine quality and style. Torulaspora delbrueckii is a ubiquitous yeast species frequently found in association with human activity and food processing. It has been found in close association with wine, beer, and bread [13,14]. T. delbrueckii was one of the first non-Saccharomyces yeasts to draw the attention of industrial producers of starter cultures and to be commercially available as active dry yeast, first as a component of different yeast blends and in pure formulation [1,15,16]. The most popular dry yeast manufacturers have T. delbrueckii available in their catalogues [14,16]

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