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Fermentation
Volume 6
Issue 1
10.3390/fermentation6010035
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Open AccessArticle

Influence of Nutrient Supplementation on Torulaspora Delbrueckii Wine Fermentation Aroma

by
Debora Mecca
1,
Santiago Benito
2,*,
Beata Beisert
1,
Silvia Brezina
1,
Stefanie Fritsch
1,
Heike Semmler
1 and
Doris Rauhut
1
1
Department of Microbiology and Biochemistry, Hochschule Geisenheim University (HGU), Von-Lade-Straße 1, 65366 Geisenheim, Germany
2
Department of Food Chemistry and Technology, Polytechnic University of Madrid, Ciudad Universitaria S/N, 28040 Madrid, Spain
*
Author to whom correspondence should be addressed.
Fermentation 2020, 6(1), 35; https://doi.org/10.3390/fermentation6010035
Received: 15 February 2020 / Revised: 10 March 2020 / Accepted: 19 March 2020 / Published: 22 March 2020
(This article belongs to the Special Issue Non-Saccharomyces Yeasts as Aroma Enhancers in Fermented Products)
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Abstract

This study was performed with the aim of characterizing the fermentative performance of three commercial strains of Torulaspora delbrueckii and their impact on the production of volatile and non-volatile compounds. Laboratory-scale single culture fermentations were performed using a commercial white grape juice. The addition of commercial nutrient products enabled us to test the yeasts under two different nutrient conditions. The addition of nutrients promoted fermentation intensity from 9% to 20 % with significant differences (p < 0.05) among the strains tested. The strain diversity together with the nutrient availability influenced the production of volatile compounds. View Full-Text
Keywords: Torulaspora delbrueckii; volatile compounds; nutrients Torulaspora delbrueckii; volatile compounds; nutrients
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited
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MDPI and ACS Style

Mecca, D.; Benito, S.; Beisert, B.; Brezina, S.; Fritsch, S.; Semmler, H.; Rauhut, D. Influence of Nutrient Supplementation on Torulaspora Delbrueckii Wine Fermentation Aroma. Fermentation 2020, 6, 35. https://doi.org/10.3390/fermentation6010035

AMA Style

Mecca D, Benito S, Beisert B, Brezina S, Fritsch S, Semmler H, Rauhut D. Influence of Nutrient Supplementation on Torulaspora Delbrueckii Wine Fermentation Aroma. Fermentation. 2020; 6(1):35. https://doi.org/10.3390/fermentation6010035

Chicago/Turabian Style

Mecca, Debora; Benito, Santiago; Beisert, Beata; Brezina, Silvia; Fritsch, Stefanie; Semmler, Heike; Rauhut, Doris. 2020. "Influence of Nutrient Supplementation on Torulaspora Delbrueckii Wine Fermentation Aroma" Fermentation 6, no. 1: 35. https://doi.org/10.3390/fermentation6010035

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