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Loira I, Morata A, Comuzzo P, et al. Use of Schizosaccharomyces pombe and Torulaspora delbrueckii strains in mixed and sequential fermentations to improve red wine sensory quality. Food Res Int. 2015;76:325-333doi: 10.1016/j.foodres.2015.06.030.
Loira, I., Morata, A., Comuzzo, P., Callejo, M. J., González, C., Calderón, F., & Suárez-Lepe, J. A. (2015). Use of Schizosaccharomyces pombe and Torulaspora delbrueckii strains in mixed and sequential fermentations to improve red wine sensory quality. Food research international (Ottawa, Ont.), 76325-333. https://doi.org/10.1016/j.foodres.2015.06.030
Loira, Iris, et al. "Use of Schizosaccharomyces pombe and Torulaspora delbrueckii strains in mixed and sequential fermentations to improve red wine sensory quality." Food research international (Ottawa, Ont.) vol. 76 (2015): 325-333. doi: https://doi.org/10.1016/j.foodres.2015.06.030
Loira I, Morata A, Comuzzo P, Callejo MJ, González C, Calderón F, Suárez-Lepe JA. Use of Schizosaccharomyces pombe and Torulaspora delbrueckii strains in mixed and sequential fermentations to improve red wine sensory quality. Food Res Int. 2015 Oct;76:325-333. doi: 10.1016/j.foodres.2015.06.030. Epub 2015 Jul 09. PMID: 28455011.
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Food Res Int. 2015 Oct;76:325-333. doi: 10.1016/j.foodres.2015.06.030. Epub 2015 Jul 09.

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

Food research international (Ottawa, Ont.)

Iris Loira, Antonio Morata, Piergiorgio Comuzzo, María Jesús Callejo, Carmen González, Fernando Calderón, José Antonio Suárez-Lepe

Affiliations

  1. enotecUPM, Food Technology Department, Technical College of Agronomic Engineers, Technical University of Madrid, Avenida Complutense S/N, 28040 Madrid, Spain. Electronic address: [email protected].
  2. enotecUPM, Food Technology Department, Technical College of Agronomic Engineers, Technical University of Madrid, Avenida Complutense S/N, 28040 Madrid, Spain.
  3. Dipartimento di Scienze degli Alimenti, Università degli Studi di Udine, Via Sondrio, 2/A, 33100 Udine, Italy.

PMID: 28455011 DOI: 10.1016/j.foodres.2015.06.030

Abstract

One of the main opportunities in the use of non-Saccharomyces yeasts is its great intraspecific variability in relation to the synthesis of secondary products of fermentation. Thus, mixed or sequential fermentation with non-Saccharomyces can increase the synthesis of certain metabolites that are important for colour stability, such as acetaldehyde and pyruvic acid (vitisin precursors) or vinylphenols (vinylphenolic pyranoanthocyanin precursors). Furthermore, the selection and use of non-Saccharomyces yeast strains with good yields in the production of certain volatile compounds (ethyl lactate, 2,3-butanediol, 2-phenylethyl acetate), with limited formation of higher alcohols, is a way to improve the aromatic profile of red wine. The main aim of this work was to evaluate the influence of sequential and mixed fermentations with Schizosaccharomyces pombe and Torulaspora delbrueckii strains on red wine's sensory quality. Anthocyanins and aromatic profiles, as well as glycerol and organic acid content, were analysed in the red wines obtained. Results show that, in general, mixed fermentations can promote an increment in polyols synthesis, while sequential fermentations can enhance the herbaceous aroma. Moreover, the use of T. delbrueckii in mixed fermentations allowed an increase to the fruity character of red wine. The use of S. pombe in sequential fermentations increased the stability of the colouring matter by favouring vitisins and vinylphenolic pyranoanthocyanin formation.

Copyright © 2015 Elsevier Ltd. All rights reserved.

Keywords: Mixed/sequential fermentations; Red wine; Schizosaccharomyces pombe; Sensory quality; Torulaspora delbrueckii

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