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.
No comments:
Post a Comment