Oenological consequences of sequential inoculation with non-Saccharomyces yeasts (Torulaspora delbrueckii or Metschnikowia pulcherrima) and Saccharomyces cerevisiae in base wine for sparkling wine production

Nick Kodoudakis, Elena Gonzalez-Royo, Olga Pascual, Mireia esteruelas, Braulio Esteve-Zarzoso, Albert Mas, Joan Miquel Canals, Fernando Zamora

    Research output: Contribution to journalArticle

    41 Citations (Scopus)

    Abstract

    The use of non-Saccharomyces yeasts for the production of quality wine has become increasingly frequent in recent years. Several studies of the influence of Torulaspora delbrueckii and Metschnikowia pulcherrima on chemical composition have been reported, especially in aspects concerning aroma. The aim of this article was to study the influence of sequential inoculation of these non-Saccharomyces yeasts and Saccharomyces cerevisiae on the composition and quality of base wine for sparkling wine production. The results indicate that sequential inoculation with non-Saccharomyces yeasts may be an interesting tool for obtaining base wines with different characteristics. On the one hand, T. delbrueckii Biodiva™ strain increased glycerol concentration, reduced volatile acidity and exerted a positive effect on foaming properties improving foamability (Hm) and foam persistence (Hs). On the other hand, M. pulcherrima Flavia® strain also increased foam persistence (Hs) and changed the aromatic profile, increasing smoky and flowery notes.
    Original languageEnglish
    Pages (from-to)999-1012
    Number of pages14
    JournalEuropean Food Research and Technology
    Volume240
    Issue number5
    DOIs
    Publication statusPublished - 2015

    Fingerprint

    Torulaspora
    Metschnikowia
    Metschnikowia pulcherrima
    Torulaspora delbrueckii
    sparkling wines
    Wine
    Saccharomyces cerevisiae
    wines
    Yeasts
    foams
    yeasts
    Anthoxanthum
    foaming properties
    wine quality
    aromatic compounds
    glycerol
    acidity
    Base Composition
    chemical composition
    odors

    Cite this

    Kodoudakis, Nick ; Gonzalez-Royo, Elena ; Pascual, Olga ; esteruelas, Mireia ; Esteve-Zarzoso, Braulio ; Mas, Albert ; Canals, Joan Miquel ; Zamora, Fernando. / Oenological consequences of sequential inoculation with non-Saccharomyces yeasts (Torulaspora delbrueckii or Metschnikowia pulcherrima) and Saccharomyces cerevisiae in base wine for sparkling wine production. In: European Food Research and Technology. 2015 ; Vol. 240, No. 5. pp. 999-1012.
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    abstract = "The use of non-Saccharomyces yeasts for the production of quality wine has become increasingly frequent in recent years. Several studies of the influence of Torulaspora delbrueckii and Metschnikowia pulcherrima on chemical composition have been reported, especially in aspects concerning aroma. The aim of this article was to study the influence of sequential inoculation of these non-Saccharomyces yeasts and Saccharomyces cerevisiae on the composition and quality of base wine for sparkling wine production. The results indicate that sequential inoculation with non-Saccharomyces yeasts may be an interesting tool for obtaining base wines with different characteristics. On the one hand, T. delbrueckii Biodiva™ strain increased glycerol concentration, reduced volatile acidity and exerted a positive effect on foaming properties improving foamability (Hm) and foam persistence (Hs). On the other hand, M. pulcherrima Flavia{\circledR} strain also increased foam persistence (Hs) and changed the aromatic profile, increasing smoky and flowery notes.",
    keywords = "Torulaspora delbrueckii, Metschnikowia pulcherrima, Sequential inoculation, Base wine, foam, proteins, Aroma",
    author = "Nick Kodoudakis and Elena Gonzalez-Royo and Olga Pascual and Mireia esteruelas and Braulio Esteve-Zarzoso and Albert Mas and Canals, {Joan Miquel} and Fernando Zamora",
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    Oenological consequences of sequential inoculation with non-Saccharomyces yeasts (Torulaspora delbrueckii or Metschnikowia pulcherrima) and Saccharomyces cerevisiae in base wine for sparkling wine production. / Kodoudakis, Nick; Gonzalez-Royo, Elena; Pascual, Olga; esteruelas, Mireia; Esteve-Zarzoso, Braulio; Mas, Albert; Canals, Joan Miquel; Zamora, Fernando.

    In: European Food Research and Technology, Vol. 240, No. 5, 2015, p. 999-1012.

    Research output: Contribution to journalArticle

    TY - JOUR

    T1 - Oenological consequences of sequential inoculation with non-Saccharomyces yeasts (Torulaspora delbrueckii or Metschnikowia pulcherrima) and Saccharomyces cerevisiae in base wine for sparkling wine production

    AU - Kodoudakis, Nick

    AU - Gonzalez-Royo, Elena

    AU - Pascual, Olga

    AU - esteruelas, Mireia

    AU - Esteve-Zarzoso, Braulio

    AU - Mas, Albert

    AU - Canals, Joan Miquel

    AU - Zamora, Fernando

    N1 - Imported on 12 Apr 2017 - DigiTool details were: Journal title (773t) = European Food Research and Technology: international journal of food research and technology. ISSNs: 1438-2377;

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    N2 - The use of non-Saccharomyces yeasts for the production of quality wine has become increasingly frequent in recent years. Several studies of the influence of Torulaspora delbrueckii and Metschnikowia pulcherrima on chemical composition have been reported, especially in aspects concerning aroma. The aim of this article was to study the influence of sequential inoculation of these non-Saccharomyces yeasts and Saccharomyces cerevisiae on the composition and quality of base wine for sparkling wine production. The results indicate that sequential inoculation with non-Saccharomyces yeasts may be an interesting tool for obtaining base wines with different characteristics. On the one hand, T. delbrueckii Biodiva™ strain increased glycerol concentration, reduced volatile acidity and exerted a positive effect on foaming properties improving foamability (Hm) and foam persistence (Hs). On the other hand, M. pulcherrima Flavia® strain also increased foam persistence (Hs) and changed the aromatic profile, increasing smoky and flowery notes.

    AB - The use of non-Saccharomyces yeasts for the production of quality wine has become increasingly frequent in recent years. Several studies of the influence of Torulaspora delbrueckii and Metschnikowia pulcherrima on chemical composition have been reported, especially in aspects concerning aroma. The aim of this article was to study the influence of sequential inoculation of these non-Saccharomyces yeasts and Saccharomyces cerevisiae on the composition and quality of base wine for sparkling wine production. The results indicate that sequential inoculation with non-Saccharomyces yeasts may be an interesting tool for obtaining base wines with different characteristics. On the one hand, T. delbrueckii Biodiva™ strain increased glycerol concentration, reduced volatile acidity and exerted a positive effect on foaming properties improving foamability (Hm) and foam persistence (Hs). On the other hand, M. pulcherrima Flavia® strain also increased foam persistence (Hs) and changed the aromatic profile, increasing smoky and flowery notes.

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    KW - foam

    KW - proteins

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