Dipartimento Scienze della Vita e dell'Ambiente, Università Politecnica delle Marche, Via Brecce Bianche, 60131, Ancona, Italy.
Food Microbiol. 2018 Sep;74:100-106. doi: 10.1016/j.fm.2018.03.009. Epub 2018 Mar 19.
In the search for the desired oenological features and flavour complexity of wines, there is growing interest in the potential use of non-Saccharomyces yeast that are naturally present in the winemaking environment. Torulaspora delbrueckii is one such yeast that has seen profitable use in mixed fermentations with Saccharomyces cerevisiae and with different grape varieties. T. delbrueckii can have positive and distinctive impacts on the overall aroma of wines, and has also been used at an industrial level. Here, T. delbrueckii was successfully used in pure and mixed secondary fermentations for sparkling wine. The two selected T. delbrueckii strains used completed the secondary fermentation 'prise de mousse' in these pure and mixed fermentations. The sparkling wines obtained with T. delbrueckii showed different aromatic compositions and sensory profiles to those of S. cerevisiae. T. delbrueckii strain DiSVA 130 showed high esters production and significantly high scores for some of the aromatic descriptors that positively influence the sensory profile of sparkling wine. Thus, the use of T. delbrueckii in pure and mixed fermentations is a suitable strategy to further develop the flavour complexity during secondary fermentation of sparkling wines.
在寻找葡萄酒所需的酿造特点和风味复杂性时，人们越来越关注在酿酒环境中自然存在的非酿酒酵母的潜在用途。德巴利接合酵母（Torulaspora delbrueckii）就是这样一种酵母，它在与酿酒酵母（Saccharomyces cerevisiae）和不同葡萄品种的混合发酵中得到了有利的应用。德巴利接合酵母可以对葡萄酒的整体香气产生积极而独特的影响，并且已经在工业水平上得到了应用。在这里，德巴利接合酵母成功地用于起泡酒的纯和混合二次发酵。所选的两种德巴利接合酵母菌株在这些纯和混合发酵中完成了二次发酵“prise de mousse”。与酿酒酵母相比，使用德巴利接合酵母获得的起泡酒具有不同的香气成分和感官特征。德巴利接合酵母菌株 DiSVA 130 表现出较高的酯类产量，并且对一些积极影响起泡酒感官特征的香气描述符的评分显著较高。因此，在纯和混合发酵中使用德巴利接合酵母是一种在起泡酒的二次发酵过程中进一步发展风味复杂性的合适策略。
