Articles producció científica> Bioquímica i Biotecnologia

Torulaspora delbrueckii Improves Organoleptic Properties and Promotes Malolactic Fermentation in Carbonic Maceration Wines

  • Datos identificativos

    Identificador: imarina:9333900
    Autores:
    Ruiz-de-Villa CGombau JPoblet MBordons ACanals JMZamora FReguant CRozès N
    Resumen:
    This study investigates the impact of inoculating Torulaspora delbrueckii (Td) strains during the initial phase of carbonic maceration (CM) vinification, aiming to enhance the fermentative process and unique characteristics of CM wines. CM is a winemaking technique where whole bunches (without destemming and crushing) are enclosed in tanks filled with carbon dioxide, inducing intracellular fermentation. This study compares the effects of two Td strains on the MLF performance and sensory characteristics of CM wines using both inoculated and spontaneous MLF strategies. Although general physicochemical parameters remained consistent across conditions, organoleptic attributes showed significant differences due to T. delbrueckii presence. T. delbrueckii introduction during CM resulted in wines with increased anthocyanin content and a particular volatile profile. Isoamyl acetate, a key aroma in CM wines, was notably elevated, especially in the TdP strain. Sensory evaluations also revealed distinctions, with TdV wines displaying more pronounced aromas of red fruit, banana, and grass. Regarding MLF, T. delbrueckii presence notably enhanced performance, particularly in spontaneous MLF cases, accelerating fermentation completion. Inoculating the Oenococcus oeni strain OoVP41 also shortened MLF duration. These findings highlight the potential of Td strains to improve MLF efficiency and sensory attributes in CM wines. Using T. delbrueckii strains strategically enables winemakers to optimize MLF and improve sensory profiles, offering an opportunity to produce higher-quality CM wines.
  • Otros:

    Autor según el artículo: Ruiz-de-Villa C; Gombau J; Poblet M; Bordons A; Canals JM; Zamora F; Reguant C; Rozès N
    Departamento: Bioquímica i Biotecnologia
    Autor/es de la URV: Zamora Marín, Fernando
    Palabras clave: Oenococcus oeni Carbonic maceration Anthocyanins
    Resumen: This study investigates the impact of inoculating Torulaspora delbrueckii (Td) strains during the initial phase of carbonic maceration (CM) vinification, aiming to enhance the fermentative process and unique characteristics of CM wines. CM is a winemaking technique where whole bunches (without destemming and crushing) are enclosed in tanks filled with carbon dioxide, inducing intracellular fermentation. This study compares the effects of two Td strains on the MLF performance and sensory characteristics of CM wines using both inoculated and spontaneous MLF strategies. Although general physicochemical parameters remained consistent across conditions, organoleptic attributes showed significant differences due to T. delbrueckii presence. T. delbrueckii introduction during CM resulted in wines with increased anthocyanin content and a particular volatile profile. Isoamyl acetate, a key aroma in CM wines, was notably elevated, especially in the TdP strain. Sensory evaluations also revealed distinctions, with TdV wines displaying more pronounced aromas of red fruit, banana, and grass. Regarding MLF, T. delbrueckii presence notably enhanced performance, particularly in spontaneous MLF cases, accelerating fermentation completion. Inoculating the Oenococcus oeni strain OoVP41 also shortened MLF duration. These findings highlight the potential of Td strains to improve MLF efficiency and sensory attributes in CM wines. Using T. delbrueckii strains strategically enables winemakers to optimize MLF and improve sensory profiles, offering an opportunity to produce higher-quality CM wines.
    Áreas temáticas: Plant science Food science Biotechnology & applied microbiology Biochemistry, genetics and molecular biology (miscellaneous)
    Acceso a la licencia de uso: https://creativecommons.org/licenses/by/3.0/es/
    Direcció de correo del autor: fernando.zamora@urv.cat
    Identificador del autor: 0000-0002-4213-3528
    Fecha de alta del registro: 2024-01-13
    Versión del articulo depositado: info:eu-repo/semantics/publishedVersion
    Enlace a la fuente original: https://www.mdpi.com/2311-5637/9/12/1021
    Referencia al articulo segun fuente origial: Fermentation. 9 (12):
    Referencia de l'ítem segons les normes APA: Ruiz-de-Villa C; Gombau J; Poblet M; Bordons A; Canals JM; Zamora F; Reguant C; Rozès N (2023). Torulaspora delbrueckii Improves Organoleptic Properties and Promotes Malolactic Fermentation in Carbonic Maceration Wines. Fermentation, 9(12), -. DOI: 10.3390/fermentation9121021
    URL Documento de licencia: https://repositori.urv.cat/ca/proteccio-de-dades/
    DOI del artículo: 10.3390/fermentation9121021
    Entidad: Universitat Rovira i Virgili
    Año de publicación de la revista: 2023
    Tipo de publicación: Journal Publications
  • Palabras clave:

    Biochemistry, Genetics and Molecular Biology (Miscellaneous),Biotechnology & Applied Microbiology,Food Science,Plant Science
    Oenococcus oeni
    Carbonic maceration
    Anthocyanins
    Plant science
    Food science
    Biotechnology & applied microbiology
    Biochemistry, genetics and molecular biology (miscellaneous)
  • Documentos:

  • Cerca a google

    Search to google scholar