Two new articles on the effect of non-Saccharomyces on Oenococcus oeni

1) Torulaspora delbrueckii promotes malolactic fermentation in high polyphenolic red wines

Aitor Balmaseda, Nicolas Rozès, Albert Bordons, Cristina Reguant *

LWT Food Sci Technol 2021, 148, 111777: https://doi.org/10.1016/j.lwt.2021.111777

The interactions of Torulaspora delbrueckii and O. oeni in wines from grapes with different degrees of maturity were studied. The results showed higher total polyphenolic index (TPI) values in T. delbrueckii wines. Overall, the use of T. delbrueckii resulted in better MLF performances.

 

2) Simulated lees of different yeast species modify the performance of malolactic fermentation by Oenococcus oeni in wine-like medium

Aitor Balmaseda, Nicolas Rozès, Albert Bordons, Cristina Reguant *

Food Microbiology 2021, 99, 103839: https://doi.org/10.1016/j.fm.2021.103839

This is the first study of MLF with different O. oeni strains in the presence of S. cerevisiae and non-Saccharomyces yeast lees. Non-Saccharomyces lees, especially from some strains of Torulaspora delbrueckii, showed higher compatibility with some O. oeni strains, with a shorter MLF and a maintained bacterial cell viability. 

 

Online BE (Wine Biotechnology) Group meeting, 4th June 2021

Last Friday 4th June we have celebrated the monthly online meeting of Wine Biotechnology Research Group.

The last results of different projects have been discussed and our colleague Candela Ruiz de Villa Sardón (predoctoral researcher) has presented her work carried out on screening of alcoholic and malolactic fermentations with non-Saccharomyces and Oenococcus oeni, in synthetic wine and in wine rosé.