Impact of Saccharomyces cerevisiae and non-Saccharomyces yeasts to improve traditional sparkling wines production

In this study the effect of a co-inoculum of S. cerevisiae (F6789) with Torulaspora delbrueckii (TB1) or Starmerella bacillaris (SB48) on the oenological and aroma characteristics of sparkling wines obtained with the Champenoise method was investigated. The autolytic outcome and the sensory profile of sparkling wines were also evaluated. The secondary fermentations were completed by all mixed and single starter cultures with the only exception of those guided by Starm. bacillaris. Sparkling wines produced with S. cerevisiae F6789+Starm. bacillaris SB48 showed the highest amounts of glycerol (6.51 g/L). The best autolytic potential was observed in sparkling wines produced with +Starm. bacillaris (81.98 mg leucin/L) and S. cerevisiae+T. delbrueckii (79.03 mg leucin/L). The lowest value was observed for sparkling wines obtained with S. cerevisiae F6789 (53.96 mg leucin/L). Sparkling wines showed different aroma and sensory profiles. Esters were mainly present in sparkling wines obtained with S. cerevisiae F6789 (88.09 mg/L) followed by those obtained with S. cerevisiae+T. delbrueckii (87.20 mg/L), S. cerevisiae +Starm. bacillaris (81.93 mg/L). The content of esters decreased over time, and that might be related to the adsorption on lees and chemical hydrolysis. The highest concentrations of higher alcohols were found in sparkling wines produced with S. cerevisiae+T. delbrueckii (27.50 mg/L). Sparkling wines obtained with S. cerevisiae +Starm. bacillaris were well differentiated from the others due to their high score for the descriptor for spicy, bread crust, freshness and floral. Tailored strains with different autolytic potential might represent an interesting strategy to improve tradiotional sparkling wine production and favour their differentiation.

Automated summary

This study investigated the impact of co-inoculum of S. cerevisiae with Torulaspora delbrueckii or Starmerella bacillaris on the oenological and aroma characteristics of sparkling wines produced with the Champenoise method. It was found that different co-inoculation combinations led to variations in the biochemical and sensory profiles of sparkling wines. Tailored strains with different autolytic potential present an interesting strategy for improving the quality and differentiation of sparkling wines.