Sequential inoculation of Torulaspora delbrueckii and Saccharomyces cerevisiae in rose wines enhances malolactic fermentation and potentially improves colour stability

Identifier:  imarina:9366652

Handle: https://hdl.handle.net/20.500.11797/imarina9366652

Authors:  Ruiz-de-Villa, Candela; Gombau, Jordi; Poblet, Montse; Bordons, Albert; Canals, Joan Miquel; Zamora, Fernando; Reguant, Cristina; Rozes, Nicolas

Abstract:
In rose ' wines, colour influences consumer preferences and oenological trends. In this study, we propose an alternative approach employing Torulaspora delbrueckii (Td) as a biotechnological tool for colour modulation, coupled with its potential to enhance malolactic fermentation (MLF), necessary in certain rose ' wines. Sequential alcoholic fermentations (AF) were conducted using Cabernet Sauvignon grape must, with inoculations of Torulaspora delbrueckii (Td) and Saccharomyces cerevisiae (Sc). Subsequently, different strains of Oenococcus oeni were employed to carry out MLF on the resulting rose ' wines, allowing us to assess the impact of Td strains under these conditions. The formation of anthocyanins and pyranoanthocyanins depended on the specific strains of Td used, resulting in wines with varying hues, ranging from a more yellowish tone (Td + ScQ) to a bluish tone (Td + ScK1). Additionally, the performance of MLF displayed a positive synergy between Td and Oenococcus oeni, with outcomes varying depending on the strain combinations employed. In conclusion, this research highlights the potential of reducing total anthocyanins while maintaining a higher proportion of pyranoanthocyanins, offering an interesting technique for rose ' wines with a lighter color intensity. This approach aligns well with evolving oenological trends, as certain regions prefer such rose ' wine type