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Foods 2018, 7(9), 147; https://doi.org/10.3390/foods7090147

Effects of Pure and Mixed Autochthonous Torulaspora delbrueckii and Saccharomyces cerevisiae on Fermentation and Volatile Compounds of Narince Wines

1
Department of Food Engineering, Faculty of Agriculture, Çukurova University, 01330 Adana, Turkey
2
Department of Biotechnology, Institute of Natural and Applied Science, Cukurova University, 01330 Adana, Turkey
*
Author to whom correspondence should be addressed.
Received: 11 July 2018 / Revised: 29 August 2018 / Accepted: 30 August 2018 / Published: 5 September 2018
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Abstract

The cultivar of Narince is a native white grape variety of Vitis vinifera, grown in Tokat city, the Mid-Black Sea Region of Anatolia. In this study, the effects of pure and mixed autochthonous Torulaspora delbrueckii-214 and Saccharomyces cerevisiae-1088 cultures on the fermentation behavior and aroma compounds of Narince wines were investigated. Volatile compounds formed in wines were extracted using a liquid–liquid extraction method and determined by GC-MS-FID. Narince grape must was fermented in duplicate, under the following three conditions. Two pure cultures of T. delbrueckii-214 and S. cerevisiae-1088 and a mixture of T. delbrueckii-214 and S. cerevisiae-1088 (1:1). The presence of the non-Saccharomyces T. delbrueckii-214 yeast slowed down the fermentation and produced a lower level of ethanol and a higher levels of glycerol and volatile acid. Only the pure culture of T. delbrueckii-214 was unable to finish fermentation. On the other hand, mixed culture fermentation improved the aroma intensity and complexity of wine due to increased levels of higher alcohols and esters. According to sensory analysis, wine fermented with mixed culture was the most preferred wine followed by wine inoculated with pure S. cerevisiae-1088. This study confirms the role of T. delbrueckii in wine aroma and the potential of non-Saccharomyces use in winemaking. View Full-Text
Keywords: Saccharomyces cerevisiae; Torulaspora delbrueckii; Narince; autochthonous; mixed culture Saccharomyces cerevisiae; Torulaspora delbrueckii; Narince; autochthonous; mixed culture
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Arslan, E.; Çelik, Z.D.; Cabaroğlu, T. Effects of Pure and Mixed Autochthonous Torulaspora delbrueckii and Saccharomyces cerevisiae on Fermentation and Volatile Compounds of Narince Wines. Foods 2018, 7, 147.

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