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.
Kodoudakis, N., Gonzalez-Royo, E., Pascual, O., esteruelas, M., Esteve-Zarzoso, B., Mas, A., Canals, J. M., & Zamora, F. (2015). Oenological consequences of sequential inoculation with non-Saccharomyces yeasts (Torulaspora delbrueckii or Metschnikowia pulcherrima) and Saccharomyces cerevisiae in base wine for sparkling wine production. European Food Research and Technology, 240(5), 999-1012. https://doi.org/10.1007/s00217-014-2404-8