New perspectives on malolactic fermentation and organoleptic improvement of wines: Influence of Torulaspora delbrueckii on diferent types of winemaking

Identifier:  TDX:4347

Handle: https://hdl.handle.net/20.500.11797/TDX4347

Authors:  Ruiz de Villa Sardón, Candela

Abstract:
In current oenology, the integration of biotechnology is becoming increasingly used, aimed at improving both the fermentation process and the ultimate quality of wine. In this context, the interactions between wine microorganisms play a key role, notably highlighting the emerging significance of non-Saccharomyces yeast strains. Among these species, Torulaspora delbrueckii stands out due to its remarkable potential in enhancing the sensory attributes of wines. Recent research has even indicated its capacity to enhance the performance of Malolactic Fermentation (MLF). In this thesis the interactions among diverse strains and various inoculation strategies of T. delbrueckii and S. cerevisiae has been explored with the objective of identifying the optimal combination and timing for improving MLF. Moreover, the impact of this yeast species was examined in non-common vinifications, including rosé production, carbonic maceration and skin-fermented white wines. The results of this research revealed interesting findings in relation to organoleptic and overall wine characteristics, such as changes in anthocyanin content, volatile composition and the presence of mannoproteins. Notably, T. delbrueckii demonstrated its potential in enhancing the efficiency of MLF, including both inoculated and spontaneous processes. Additionally, new oenological techniques derived from the context of climate change were also subject to study.