El uso de Torulaspora delbrueckii en vinos de maceración carbónica y rosados modula sus propiedades organolépticas y favorece la fermentación maloláctica

Identifier:  imarina:9412606

Handle: https://hdl.handle.net/20.500.11797/imarina9412606

Authors:  Candela Ruiz De Villa; Jordi Gombau Roigé; Montserrat Poblet Icart; Albert Bordons de Porrata-Doria; Joan-Miquel Canals Bosch; Fernando Zamora Marín; Cristina Reguant Miranda; Nicolas Rozès

Abstract:
In this study, the impact of inoculating strains of Torulaspora delbrueckii (Td) in two types of winemaking was tested: rosé wine and carbonic maceration (CM) wines. The aim was to improve the fermentation process and the characteristics of the resulting wines. The presence of Td strains in CM increased anthocyanin content and modified the volatile profile, notably increasing isoamyl acetate. Sensory evaluations showed distinctive aromas in Td strain wines. Regarding rosé wines, sequential inoculation of Td also influenced color composition and anthocyanin formation. Concerning malolactic fermentation (MLF), both inoculated and spontaneous MLF strategies were used. The synergy between Td and Oenococcus oeni accelerated MLF in some cases, mainly in CM wines. In summary, the study highlights the potential of Td to improve MLF efficiency and sensory characteristics, providing opportunities to produce higher quality wines.