Abstract
This study investigates the impact of non-Saccharomyces Torulaspora delbrueckii yeast on the fermentation process of grape must in the production of white dry wine, specifically focusing on two grape varieties, 'Aligote' and 'Chardonnay'. The fermentation was carried out using two different methods, co-inoculation and successive fermentation, both under laboratory and microvinification conditions. The physicochemical parameters of the resulting wines, such as total sugars, ethanol, volatile acidity, and total acidity, were analyzed. Sensory evaluation of the wines demonstrated that successive fermentation with the inoculation of Saccharomyces yeasts after reaching 3% vol. alcohol concentration contributed to an improved quality, complex aroma, and balanced taste of the wine, as indicated by high organoleptic scores. These findings suggest that the combination of Torulaspora delbrueckii yeast with indigenous yeast strains can enhance the overall quality of white dry wine.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: Bulletin of the Transilvania University of Brasov. Series II: Forestry • Wood Industry • Agricultural Food Engineering
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
