PubMed | Institute Investigacion Y Formacion Agraria Y Pesquera Ifapa Centro Rancho Of La Merced Consejeria Of Agricultura and University of Cádiz
Type: | Journal: Journal of applied microbiology | Year: 2016
We have evaluated for the first time the impact of two commercial yeast strains (Torulaspora delbrueckii TD291 and Saccharomyces cerevisiae QA23) inoculated sequentially in musts of Chardonnay and Palomino fino grape varieties grown under warm climate (South West of Spain).Semi-industrial scale alcoholic fermentations were performed during the 2011 and 2012 harvests. Implantation analyses demonstrated that T. delbrueckii became the predominant strain until the end of the alcoholic fermentation phase. Wines with sequential inoculation resulted in the production of low levels of acetic acid (which gives wine an undesirable vinegary character), low acetaldehyde in Chardonnay and high in Palomino wines. The most salient attributes that contribute to the quality of the Chardonnay and Palomino wines produced were aroma intensity, fresh and tropical fruit character.This study demonstrated that sequential inoculation of T. delbrueckii and S. cerevisiae contribute significantly to the improvement of Chardonnay wine aromas and the creation of new styles of wine for Palomino.This study has generated new knowledge about the biotechnological potential of T. delbrueckii (TD219) and S. cerevisiae (QA23) for improving the organoleptic properties of Chardonnay and Palomino wines. This article is protected by copyright. All rights reserved.