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Proceeding Paper

Base Wine and Traditional Sparkling Wine Making Using Torulaspora delbrueckii Killer Yeasts †

by
Alberto Martínez
1,*,
Rocío Velázquez
1,
Emiliano Zamora
2,
María L. Franco
2,
Camille Garzo
3,
Patricia Gil
1,
Luis M. Hernández
1 and
Manuel Ramírez
1
1
Departamento de Ciencias Biomédicas, Facultad de Ciencias, Universidad de Extremadura, 06071 Badajoz, Spain
2
Estación Enológica, Junta de Extremadura, 06200 Almendralejo, Spain
3
IUT Génie Biologique, Université de Bourgogne, BP 17867, 21078 Dijon CEDEX, France
*
Author to whom correspondence should be addressed.
†
Presented at the 1st International Electronic Conference on Food Science and Functional Foods, 10–25 November 2020; Available online: https://foods_2020.sciforum.net/.
Proceedings 2021, 70(1), 69; https://doi.org/10.3390/foods_2020-07756
Published: 10 November 2020
(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)
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Abstract

The killer strains of Torulaspora delbrueckii can be used to improve the dominance of this yeast during must fermentation. The present work analyzes its usefulness for traditional sparkling wine making. T. delbrueckii killer strain dominated base wine fermentation better than non-killer strains and produced dried wines. The foam ability of T. delbrueckii base wines was very low compared to that of Saccharomyces cerevisiae. Significant positive correlations of foam parameters were found with some amounts of C4–C16 ethyl esters and proteins, and negative correlations with some antifoam alcohols. The organoleptic quality of T. delbrueckii base wines was considered unusual for cava making. While S. cerevisiae (single or mixed with T. delbrueckii) completed the second fermentation to produce dry sparkling wines with high CO2 pressure, single T. delbrueckii did not complete this fermentation, leaving sweet wines with low CO2 pressure. Death due to CO2 pressure was much higher in T. delbrueckii than in S. cerevisiae, making any killer effect of S. cerevisiae on T. delbrueckii irrelevant. However, the organoleptic quality of cava inoculated with mixtures of the two yeast species was better than that of wine inoculated exclusively with S. cerevisiae, and no deterioration in the quality of the foam was observed.
Keywords: yeast; killer; Torulaspora delbrueckii; sparkling wine; aging; autolysis; foam; aroma yeast; killer; Torulaspora delbrueckii; sparkling wine; aging; autolysis; foam; aroma

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MDPI and ACS Style

Martínez, A.; Velázquez, R.; Zamora, E.; Franco, M.L.; Garzo, C.; Gil, P.; Hernández, L.M.; Ramírez, M. Base Wine and Traditional Sparkling Wine Making Using Torulaspora delbrueckii Killer Yeasts. Proceedings 2021, 70, 69. https://doi.org/10.3390/foods_2020-07756

AMA Style

Martínez A, Velázquez R, Zamora E, Franco ML, Garzo C, Gil P, Hernández LM, Ramírez M. Base Wine and Traditional Sparkling Wine Making Using Torulaspora delbrueckii Killer Yeasts. Proceedings. 2021; 70(1):69. https://doi.org/10.3390/foods_2020-07756

Chicago/Turabian Style

Martínez, Alberto, Rocío Velázquez, Emiliano Zamora, María L. Franco, Camille Garzo, Patricia Gil, Luis M. Hernández, and Manuel Ramírez. 2021. "Base Wine and Traditional Sparkling Wine Making Using Torulaspora delbrueckii Killer Yeasts" Proceedings 70, no. 1: 69. https://doi.org/10.3390/foods_2020-07756

APA Style

Martínez, A., Velázquez, R., Zamora, E., Franco, M. L., Garzo, C., Gil, P., Hernández, L. M., & Ramírez, M. (2021). Base Wine and Traditional Sparkling Wine Making Using Torulaspora delbrueckii Killer Yeasts. Proceedings, 70(1), 69. https://doi.org/10.3390/foods_2020-07756

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