caa a22 4500 605503656 CHVBK 20210128100612.0 cr unu---uuuuu 210128e20150201xx s 000 0 eng 10.1007/s00253-014-6197-2 doi (NATIONALLICENCE)springer-10.1007/s00253-014-6197-2 Dynamic analysis of physiological properties of Torulaspora delbrueckii in wine fermentations and its incidence on wine quality [Elektronische Daten] [Ignacio Belda, Eva Navascués, Domingo Marquina, Antonio Santos, Fernando Calderon, Santiago Benito] This work examines the physiology of a new commercial strain of Torulaspora delbrueckii in the production of red wine following different combined fermentation strategies. For a detailed comparison, several yeast metabolites and the strains implantation were measured over the entire fermentation period. In all fermentations in which T. delbrueckii was involved, the ethanol concentration was reduced; some malic acid was consumed; more pyruvic acid was released, and fewer amounts of higher alcohols were produced. The sensorial properties of final wines varied widely, emphasising the structure of wine in sequential fermentations with T. delbrueckii. These wines presented the maximum overall impression and were preferred by tasters. Semi-industrial assays were carried out confirming these differences at a higher scale. No important differences were observed in volatile aroma composition between fermentations. However, differences in mouthfeel properties were observed in semi-industrial fermentations, which were correlated with an increase in the mannoprotein content of red wines fermented sequentially with T. delbrueckii. Springer-Verlag Berlin Heidelberg, 2014 Torulaspora delbrueckii nationallicence Manno proteins nationallicence Glyceropyruvic pathway nationallicence Malic acid nationallicence Pyruvic acid nationallicence Combined fermentation nationallicence Belda Ignacio Department of Microbiology, Biology Faculty, Complutense University of Madrid, 28040, Madrid, Spain aut Navascués Eva Department of Microbiology, Biology Faculty, Complutense University of Madrid, 28040, Madrid, Spain aut Marquina Domingo Department of Microbiology, Biology Faculty, Complutense University of Madrid, 28040, Madrid, Spain aut Santos Antonio Department of Microbiology, Biology Faculty, Complutense University of Madrid, 28040, Madrid, Spain aut Calderon Fernando Department of Chemistry and Food Technology, Polytechnic University of Madrid, Ciudad Universitaria S/N, 28040, Madrid, Spain aut Benito Santiago Department of Chemistry and Food Technology, Polytechnic University of Madrid, Ciudad Universitaria S/N, 28040, Madrid, Spain aut Applied Microbiology and Biotechnology Springer Berlin Heidelberg 99/4(2015-02-01), 1911-1922 0175-7598 99:4<1911 2015 99 253 https://doi.org/10.1007/s00253-014-6197-2 text/html Onlinezugriff via DOI BK010053 XK010053 XK010000 Metadata rights reserved Springer special CC-BY-NC licence nationallicence 1 research-article jats NATIONALLICENCE NATIONALLICENCE NL-springer NATIONALLICENCE 856 40 https://doi.org/10.1007/s00253-014-6197-2 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Belda Ignacio Department of Microbiology, Biology Faculty, Complutense University of Madrid, 28040, Madrid, Spain aut NATIONALLICENCE 700 1- Navascués Eva Department of Microbiology, Biology Faculty, Complutense University of Madrid, 28040, Madrid, Spain aut NATIONALLICENCE 700 1- Marquina Domingo Department of Microbiology, Biology Faculty, Complutense University of Madrid, 28040, Madrid, Spain aut NATIONALLICENCE 700 1- Santos Antonio Department of Microbiology, Biology Faculty, Complutense University of Madrid, 28040, Madrid, Spain aut NATIONALLICENCE 700 1- Calderon Fernando Department of Chemistry and Food Technology, Polytechnic University of Madrid, Ciudad Universitaria S/N, 28040, Madrid, Spain aut NATIONALLICENCE 700 1- Benito Santiago Department of Chemistry and Food Technology, Polytechnic University of Madrid, Ciudad Universitaria S/N, 28040, Madrid, Spain aut NATIONALLICENCE 773 0- Applied Microbiology and Biotechnology Springer Berlin Heidelberg 99/4(2015-02-01), 1911-1922 0175-7598 99:4<1911 2015 99 253