Torulaspora delbrueckii promotes malolactic fermentation in high polyphenolic red wines

Using Torulaspora delbrueckii as starter culture for alcoholic fermentation (AF) is a current trend for enhancing the quality of red wines. As red winemaking usually requires subsequent malolactic fermentation (MLF), the compatibility of this yeast and Oenococcus oeni is a key factor for a successful fermentative process. In this work we study the interactions of T. delbrueckii and O. oeni in wines from grapes with different degrees of maturity. The results showed higher total polyphenolic index (TPI) values in T. delbrueckii wines. Moreover, the aromatic characteristics were improved in these wines, compared to the wines inoculated only with Saccharomyces cerevisiae. There was also a reduction in some inhibitor compounds for O. oeni, for instance medium chain fatty acids, as a result of the fermentation with this non-Saccharomyces. Overall, the use of T. delbrueckii resulted in better MLF performances.

Automated summary

The use of Torulaspora delbrueckii in wines from grapes with different degrees of maturity showed higher total polyphenolic index (TPI) values and improved aromatic characteristics compared to wines inoculated only with Saccharomyces cerevisiae. Additionally, there was a reduction in some inhibitor compounds for Oenococcus oeni as a result of fermentation with this non-Saccharomyces, leading to better malolactic fermentation performances.