NDLI: Effect of sequential inoculation (Torulaspora delbrueckii/Saccharomyces cerevisiae) in the first fermentation on the foaming properties of sparkling wine

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Effect of sequential inoculation (Torulaspora delbrueckii/Saccharomyces cerevisiae) in the first fermentation on the foaming properties of sparkling wine

Content Provider	Springer Nature Link
Author	Medina Trujillo, Laura González Royo, Elena Sieczkowski, Nathalie Heras, José Canals, Joan Miquel Zamora, Fernando
Copyright Year	2016
Abstract	In a previous study, we reported that sequential inoculation of Torulaspora delbrueckii (strain TD291) and a specific strain of Saccharomyces cerevisiae during the first fermentation increased the protein concentration and improved the foaming properties of a base wine. Since effervescence and foam of sparkling wines are key quality factors, the interest of this practice for sparkling wine industry is obvious. In this paper, we study whether the foaming properties of the sparkling wines produced from the base wines obtained by sequential inoculation with these strains of T. delbrueckii and S. cerevisiae remain better than those of their controls produced from base wines fermented only with S. cerevisiae. The obtained results confirmed that sequential inoculation in the production of the base wine originated sparkling wines with significantly higher maximum heights of foam than conventional inoculation, probably because autolysis of the T. delbrueckii (strain TD291) cells in the base wine released higher amounts of proteins, especially of the low molecular weight fraction.
Starting Page	681
Ending Page	688
Page Count	8
File Format	PDF
ISSN	14382377
Journal	European Food Research and Technology
Volume Number	243
Issue Number	4
e-ISSN	14382385
Language	English
Publisher	Springer Berlin Heidelberg
Publisher Date	2016-09-08
Publisher Place	Berlin, Heidelberg
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Torulaspora delbrueckii Saccharomyces cerevisiae Sequential inoculation Sparkling wine Foam Food Science Analytical Chemistry Biotechnology Agriculture Forestry
Content Type	Text
Resource Type	Article
Subject	Industrial and Manufacturing Engineering Chemistry Biochemistry Food Science Biotechnology

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Effect of sequential inoculation (Torulaspora delbrueckii/Saccharomyces cerevisiae) in the first fermentation on the foaming properties of sparkling wine

Effect of sequential inoculation ( Torulaspora delbrueckii / Saccharomyces cerevisiae ) in the first fermentation on the foam properties of sparkling wine ( Cava )

Effect of sequential inoculation (Torulaspora delbrueckii/Saccharomyces cerevisiae) in the first fermentation on the foam properties of sparkling wine (Cava)

Interactions between Torulaspora delbrueckii and Saccharomyces cerevisiae in wine fermentation: influence of inoculation and nitrogen content

Genetic improvement of non-conventional Torulaspora delbrueckii for traditional sparkling winemaking by mixing for eventual hybridization with Saccharomyces cerevisiae

Use of Torulaspora delbrueckii Co-fermentation With Two Saccharomyces cerevisiae Strains With Different Aromatic Characteristic to Improve the Diversity of Red Wine Aroma Profile

Interactions between Torulaspora delbrueckii and Saccharomyces cerevisiae in wine fermentation: influence of inoculation and nitrogen content

Enhanced 3-Sulfanylhexan-1-ol Production in Sequential Mixed Fermentation with Torulaspora delbrueckii/Saccharomyces cerevisiae Reveals a Situation of Synergistic Interaction between Two Industrial Strains

Influence of sequential fermentation with Torulaspora delbrueckii and Saccharomyces cerevisiae on wine quality

Effect of sequential inoculation (Torulaspora delbrueckii/Saccharomyces cerevisiae) in the first fermentation on the foaming properties of sparkling wine

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