Sequential culture with Torulaspora delbrueckii and Saccharomyces cerevisiae and management of fermentation temperature to improve cherry wine quality. (6th July 2015)

• Record Type: Journal Article
• Authors: Sun, Shu Yang; Gong, Han Sheng; Zhao, Yu Ping; Liu, Wen Li; Jin, Cheng Wu
• Is Part Of: Journal of the science of food and agriculture. Volume 96:Number 6(2016)
• Page Start: 1880
• Page End: 1887
• Publication Date: 2015-07-06
• Subjects: cherry wine -- Torulaspora delbrueckii -- Saccharomyces cerevisiae -- inoculation modality -- sensory analysis; Food -- Periodicals; Agriculture -- Periodicals; 664
• DOI: 10.1002/jsfa.7293
• Languages: English
• ISSNs: 0022-5142

Abstract

Abstract: BACKGROUND: There has been limited research on the use of non‐ Saccharomyces yeasts for the production of cherry wines. This work used an autochthonous Torulaspora delbrueckii strain 49 (TD49) in association with a commercial S. cerevisiae RC212 yeast, to investigate the effect of multi‐starter culture (sequential inoculation and simultaneous inoculation) and fermentation temperature on the quality of cherry wines. RESULTS: Both TD49 and RC212 proliferated during alcoholic fermentation (AF) under sequential inoculation conditions, whereas in the case of simultaneous inoculation, TD49 increased slowly at first and then declined sharply near the fermentation end. The analytical profile showed that both mixed fermentations produced lower levels of volatile acidy and higher levels of aromatic compounds than those from RC212 mono‐culture. During sensory analysis, wines from sequential fermentation obtained the highest score, mainly due to the higher intensity in 'fruity' and 'floral' characters. As for the influence of temperature, a low temperature (20°C) enhanced TD49 persistence during AF, but the sensory quality decreased anyway; 30°C resulted in decreases in most measured descriptors. Therefore, 25°C was selected as the best culture temperature. CONCLUSION: TD49/RC212 sequential inoculation and fermentation at 25°C significantly enhanced the cherry wine quality. © 2015 Society of Chemical Industry