Preprint Article Version 1 Preserved in Portico This version is not peer-reviewed

Torulaspora delbrueckii Improves the Organoleptic Properties and Promotes Malolactic Fermentation in Carbonic Maceration Wines

Nicolas Rozès
* ORCID logo ,
Candela Ruiz-de-Villa
,
Jordi Gombau
,
Montserrat Poblet Icart
,
Albert Bordons
,
Joan Miquel Canals
ORCID logo ,
Fernando Zamora
,
Cristina Reguant
Version 1 : Received: 15 November 2023 / Approved: 15 November 2023 / Online: 16 November 2023 (03:09:16 CET)

A peer-reviewed article of this Preprint also exists.

Ruiz-de-Villa, C.; Gombau, J.; Poblet, M.; Bordons, A.; Canals, J.M.; Zamora, F.; Reguant, C.; Rozès, N. Torulaspora delbrueckii Improves Organoleptic Properties and Promotes Malolactic Fermentation in Carbonic Maceration Wines. Fermentation 2023, 9, 1021. Ruiz-de-Villa, C.; Gombau, J.; Poblet, M.; Bordons, A.; Canals, J.M.; Zamora, F.; Reguant, C.; Rozès, N. Torulaspora delbrueckii Improves Organoleptic Properties and Promotes Malolactic Fermentation in Carbonic Maceration Wines. Fermentation 2023, 9, 1021.

Abstract

This study investigates the impact of inoculating Torulaspora delbrueckii (Td) strains during the initial phase of Carbonic Maceration (CM) vinification, aiming to enhance the fermentative process and unique characteristics of CM wines. CM is a winemaking technique where whole bunches (without destemming and crushing) are enclosed in tanks filled with carbon dioxide, inducing intracellular fermentation. The study compares the effects of two Td strains on the MLF performance and sensory characteristics of CM wines, using both inoculated and spontaneous MLF strategies. Although general physicochemical parameters remained consistent across conditions, organoleptic attributes showed significant differences due to T. delbrueckii presence. T. delbrueckii introduction during CM resulted in wines with increased anthocyanin content and a particular volatile profile. Isoamyl acetate, a key aroma in CM wines, was notably elevated, especially in the TdP strain. Sensory evaluations also revealed distinctions, with TdV wines displaying more pronounced aromas of red fruit, banana, and grass. Regarding MLF, T. delbrueckii presence notably enhanced performance, particularly in spontaneous MLF cases, accelerating fermentation completion. Inoculating the Oenococcus oeni strain OoVP41 also shortened MLF duration. These findings highlight the potential of Td strains to improve MLF efficiency and sensory attributes in CM wines. Employing T. delbrueckii strains strategically enables winemakers to optimize MLF and improve sensory profiles, offering an opportunity to produce higher-quality CM wines.

Keywords

Oenococcus oeni; carbonic maceration; anthocyanins

Subject

Biology and Life Sciences, Food Science and Technology

Copyright: This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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