The impact of Torulaspora delbrueckii yeast in winemaking

Applied Microbiology and Biotechnology
Santiago Benito

Abstract

Commercial Saccharomyces strains are usually inoculated to ferment alcoholic beverages due to their ability to convert all fermentable sugars into ethanol. However, modern trends in winemaking have turned toward less known, non-Saccharomyces yeast species. These species perform the first stages of natural spontaneous fermentation and play important roles in wine variety. New alcoholic fermentation trends have begun to consider objectives other than alcohol production to improve flavor diversity. This review explores the influence of the most used and commercialized non-Saccharomyces yeast, Torulaspora delbrueckii, on fermentation quality parameters, such as ethanol, glycerol, volatile acidity, volatile profile, succinic acid, mannoproteins, polysaccharides, color, anthocyanins, amino acids, and sensory perception.

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Citations

May 6, 2019·Metabolites·Daniela FracassettiIleana Vigentini
Jun 21, 2019·Antioxidants·Lavinia Liliana Ruta, Ileana Cornelia Farcasanu
Aug 5, 2019·Applied Microbiology and Biotechnology·Javier RuizSantiago Benito
Apr 15, 2020·Applied Microbiology and Biotechnology·Judith UnterkoflerDavid W Jeffery
Feb 2, 2019·Recent Patents on Food, Nutrition & Agriculture·Ludovic RoudilVittorio Capozzi
Apr 21, 2019·Applied Microbiology and Biotechnology·Santiago Benito
Feb 4, 2021·International Journal of Molecular Sciences·Javier VicenteSantiago Benito
Feb 4, 2021·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Maria TufarielloFrancesco Grieco
Jul 10, 2019·Food Research International·Antonio de Anchieta CâmaraFlorence Husson
Aug 5, 2021·International Microbiology : the Official Journal of the Spanish Society for Microbiology·Rafael Torres-GuardadoAlbert Bordons
Jan 13, 2022·Journal of Agricultural and Food Chemistry·Shuxun LiuBaoru Yang

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