WINETECH Technical Yearbook 2020

TABLE 1. A summary of commercially available T. delbrueckii strains for use in modulating wine aroma. Manufacturer Sensorial contributions Monocultures T. delbrueckii Viniflora ® Prelude™ CHr Hansen – body; softens palate and rounds mouthfeel. Biodiva™ TD291 Lallemand – aroma and mouthfeel. Zymaflore ® Alpha TD n. Sacch Laffort – aromatic diversity and intensity; – volatile acidity.

Morata, A., Escott, C., Bañuelos, M.A., Loira, I., Manuel del Fresno, J., González, C. & Suárez-Lepe, J.A., 2020. Contribution of non- Saccharomyces yeasts to wine freshness. Biomolecules 10, 34. Ramírez, M. & Velázquez, R., 2018. The yeast Torulaspora delbrueckii : An interesting but difficult-to-use tool for winemaking. Fermentation 4, 94. Zhang, B-Q., Luan, Y., Duan, C-Q. & Yan, G-L., 2018. Use of Torulaspora delbrueckii co-fermentation with two Saccharomyces cerevisiae strains with different aromatic characteristic to improve the diversity of red wine aroma profile. Frontiers in Microbiology 9, 606. Kemsawasd, V., Viana, T., Ardö, Y. & Arneborg, N., 2015. Influence of nitrogen sources on growth and fermentation performance of different wine yeast-species during alcoholic fermentation. Applied Microbiology and Biotechnology 99, 10191-10207. Roca-Mesa , H. , Sendra , S. , Mas , A., Beltran, G. & Torija, M-J., 2020. Nitro- gen preferences during alcoholic fermenta- tion of different non- Saccharomyces yeasts of oenological interest. Microorganisms 8, 157. Mecca, D., Benito, S., Beisert, B., Brezina, S., Fritsch, S., Semmler, H. & Rauhut, D., 2020. Influence of nutrient supplemen-

tation on Torulaspora delbrueckii wine fermentation aroma. Fermentation 6, 35. Tondini, F., Lang, T., Chen, L., Herderich, M. & Jiranek, V., 2019. Linking gene ex- pression and oenological traits: Compari- son between Torulaspora delbrueckii and Saccharomyces cerevisiae strains. Inter- national Journal of Food Microbiology 294, 42-49. Renault, P., Coulon, J., Moine, V., Thibon, C. & Bely, M., 2016. Enhanced 3-sulfanyl- hexan-1-ol production in sequential mixed fermentation with Torulaspora delbruec- kii / Saccharomyces cerevisiae reveals a situation of synergistic interaction between two industrial strains. Frontiers in Micro- biology 7, 293. Du Plessis, H., Du Toit, M., Hoff, J.W., Hart, R.S., Ndimba, B.K. & Jolly, N.P., 2017. Characterisation of non- Saccharomyces yeasts using different methodologies and evaluation of their compatibility with malolactic fermentation. South African Journal of Enology and Viticulture 38, 46-63.

– aromatic complexity, smoothness and mouthfeel; – volatile acidity.

Enartiferm Q Tau

Enartis

Mixed cultures

Azzolini, M., Tosi, E., Lorenzini, M., Fina- to, F. & Zapparoli, G., 2015. Contribution to the aroma of white wines by controlled Torulaspora delbrueckii cultures in asso- ciation with Saccharomyces cerevisiae. World Journal of Microbiology and Bio- technology 31, 277-293. Benito, S., 2018. The impact of Torulaspora delbrueckii yeast in winemaking. Applied Microbiology and Biotechnology 102, 3081-3094. – monoterpenes and formation of fruity esters. – ripe and exotic fruit aroma. – tropical fruitiness and balanced mouthfeel in white wines. – fruity and spicy notes in red wines.

Oenoferm ® Wild & Pure Erbslöh

Viniflora ® Melody™ CHr Hansen

Torulaspora delbrueckii is also available in Zymaflore ® ÉgideTDMP, which is used as a bioprotectant on grapes or in must to reduce the need for SO 2 . REFERENCES Albertin, W., Chasseriaud, L., Comte, G., Panfili, A., Delcamp, A., Salin, F., Marullo, P. & Bely, M., 2014. Winemaking and bioprocesses strongly shaped the genetic diversity of the ubiquitous yeast Torulaspora delbrueckii. PLOS One 9(4), e94246.

For more information, contact Evodia Setati at setati@sun.ac.za.

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