Influence of Torulaspora delbrueckii in varietal thiol (3-SH and 4-MSP) release in wine sequential fermentations

Details zur Publikation
Abkürzung der Fachzeitschrift: Int J Food Microbiol
Autorenliste: Belda I., Ruiz J., Beisert B., Navascués E., Marquina D., Calderón F., Rauhut D., Benito S., Santos A.
Jahr der Veröffentlichung: 2017
Quelle: International Journal of Food Microbiology
Bandnummer: 257
Erste Seite: 183
Letzte Seite: 191
Verlag: Elsevier
ISSN: 0168-1605
eISSN: 1879-3460
DOI: 10.1016/j.ijfoodmicro.2017.06.028
Sprachen: Englisch


In last
years, non-Saccharomyces yeasts have emerged as innovative tools to improve
wine quality, being able to modify the
concentration of sensory-impact compounds. Among them, varietal thiols released
by yeasts, play a key role in
the distinctive aroma of certain white wines. In this context, Torulaspora
delbrueckii is in the spotlight because of
its positive contribution to several wine quality parameters. This work studies
the physiological properties
of an industrial T. delbrueckii strain, for the production of wines with
increased thiol concentrations.

IRC7 gene,
previously described in S. cerevisiae, has been identified in T. delbrueckii,
establishing the genetics basis of
its thiol-releasing capability. Fermentations involving T. delbrueckii showed
improvements on several parameters
(such as glycerol content, ethanol index, and major volatile compounds
composition), but especially on thiols
release. These results confirm the potential of T. delbrueckii on wine
improvement, describing new metabolic
features regarding the release of cysteinylated aroma precursors.