Belda Ignacio, Ruiz Javier, Beisert Beata, Navascués Eva, Marquina Domingo, Calderón Fernando, Rauhut Doris, Benito Santiago, Santos Antonio
Department of Microbiology, Biology Faculty, Complutense University of Madrid, 28040 Madrid, Spain.
Department of Microbiology and Biochemistry, Hochschule Geisenheim University, 65366 Geisenheim, Germany.
Int J Food Microbiol. 2017 Sep 18;257:183-191. doi: 10.1016/j.ijfoodmicro.2017.06.028. Epub 2017 Jun 27.
In last years, non-Saccharomyces yeasts have emerged as innovative tools to improve wine quality, being able to modify the concentration of sensory-impact compounds. Among them, varietal thiols released by yeasts, play a key role in the distinctive aroma of certain white wines. In this context, Torulaspora delbrueckii is in the spotlight because of its positive contribution to several wine quality parameters. This work studies the physiological properties of an industrial T. delbrueckii strain, for the production of wines with increased thiol concentrations. IRC7 gene, previously described in S. cerevisiae, has been identified in T. delbrueckii, establishing the genetics basis of its thiol-releasing capability. Fermentations involving T. delbrueckii showed improvements on several parameters (such as glycerol content, ethanol index, and major volatile compounds composition), but especially on thiols release. These results confirm the potential of T. delbrueckii on wine improvement, describing new metabolic features regarding the release of cysteinylated aroma precursors.
近年来，非酿酒酵母已成为改善葡萄酒品质的创新工具，能够改变影响感官的化合物浓度。其中，酵母释放的品种硫醇在某些白葡萄酒的独特香气中起关键作用。在这种背景下，德尔布有孢圆酵母因其对多个葡萄酒品质参数的积极贡献而备受关注。这项工作研究了一株工业用德尔布有孢圆酵母菌株的生理特性，用于生产硫醇浓度增加的葡萄酒。先前在酿酒酵母中描述的IRC7基因已在德尔布有孢圆酵母中被鉴定出来，确立了其硫醇释放能力的遗传学基础。涉及德尔布有孢圆酵母的发酵在几个参数（如甘油含量、乙醇指数和主要挥发性化合物组成）上有改善，但特别是在硫醇释放方面。这些结果证实了德尔布有孢圆酵母在改善葡萄酒方面的潜力，描述了关于半胱氨酸化香气前体释放的新代谢特征。
