RT Journal Article
T1 Influence of Torulaspora delbrueckii in varietal thiol (3-SH and 4-MSP) release in wine sequential fermentations
A1 Belda Aguilar, Ignacio
A1 Ruiz, Javier
A1 Beisert, Beata
A1 Navascués, Eva
A1 Marquina Díaz, Domingo
A1 Calderón, Fernando
A1 Rauhut, Doris
A1 Benito, Santiago
A1 Santos de la Sen, Antonio
AB In last years, non-Saccharomyces yeasts have emerged as innovative tools to improve wine quality, being able to modify the concentration of sensory-impact compounds. Among them, varietal thiols released by yeasts, play a key role in the distinctive aroma of certain white wines. In this context, Torulaspora delbrueckii is in the spotlight because of its positive contribution to several wine quality parameters. This work studies the physiological properties of an industrial T. delbrueckii strain, for the production of wines with increased thiol concentrations. IRC7 gene, previously described in S. cerevisiae, has been identified in T. delbrueckii, establishing the genetics basis of its thiol-releasing capability. Fermentations involving T. delbrueckii showed improvements on several parameters (such as glycerol content, ethanol index, and major volatile compounds composition), but especially on thiols release. These results confirm the potential of T. delbrueckii on wine improvement, describing new metabolic features regarding the release of cysteinylated aroma precursors.
PB Elsevier
SN 0168-1605
YR 2017
FD 2017-09-18
LK https://hdl.handle.net/20.500.14352/17966
UL https://hdl.handle.net/20.500.14352/17966
LA eng
NO Centro para el Desarrollo Tecnológico Industrial (CDTI)
NO Agrovin S.A
DS Docta Complutense
RD 15 abr 2025