| Autor: |
Alberto Martínez, Camille Garzo, María Luz Álvarez Franco, Rocío Velázquez, Luis M. Hernández, Patricia Gil, Emiliano Zamora, Manuel Ramírez |
| Rok vydání: |
2020 |
| Předmět: |
|
| Zdroj: |
The 1st International Electronic Conference on Food Science and Functional Foods. |
| DOI: |
10.3390/foods_2020-07756 |
| Popis: |
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 (base wine and cava). 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 the 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 inappropriate for cava making. While S. cerevisiae (alone or mixed with T. delbrueckii) completed the second fermentation to produce dry sparkling wines with high CO2 pressure, T. delbrueckii alone 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. |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
|
