doiSerbia

Use of non-saccharomyces Torulaspora delbrueckii yeast strains in winemaking and brewing

Tataridis Panagiotis (Laboratory of Biotechnology and Industrial Fermentations, Department of Enology and Beverage Technology, School of Food Technology and Nutrition, Technological Educational Institute of Athens, Athens, Greece)
Kanelis Anastasios (Laboratory of Biotechnology and Industrial Fermentations, Department of Enology and Beverage Technology, School of Food Technology and Nutrition, Technological Educational Institute of Athens, Athens, Greece)
Logotetis Stilianos (Laboratory of Biotechnology and Industrial Fermentations, Department of Enology and Beverage Technology, School of Food Technology and Nutrition, Technological Educational Institute of Athens, Athens, Greece)
Nerancis Elias (Laboratory of Biotechnology and Industrial Fermentations, Department of Enology and Beverage Technology, School of Food Technology and Nutrition, Technological Educational Institute of Athens, Athens, Greece)

Selected Saccharomyces yeast strains have been used for more than 150 years in brewing and for several decades in winemaking. They are necessary in brewing because of the boiling of the wort, which results in the death of all yeast cells, with the exception of some Belgian style beers (ex. Lambic), where the wort is left to be colonized by indigenous yeast and bacteria from the environment and ferment naturally. In winemaking their use is also pertinent because they provide regular and timely fermentations, inhibit the growth of indigenous spoilage microorganisms and contribute to the desired sensory characters. Even though the use of selected Saccharomyces strains provides better quality assurance in winemaking in comparison to the unknown microbial consortia in the must, it has been debated for a long time now whether the use of selected industrial Saccharomyces strains results in wines with less sensory complexity and “terroir” character. In previous decades, non-Saccharomyces yeasts were mainly considered as spoilage/problematic yeast, since they exhibited low fermentation ability and other negative traits. In the last decades experiments have shown that there are some non-Saccharomyces strains (Candida, Pichia, Kluyveromyces, Torulaspora, etc) which, even though they are not able to complete the fermentation they can still be used in sequential inoculation-fermentation with Saccharomyces to increase sensory complexity of the wines. Through fermentation in a laboratory scale, we have observed that the overall effects of selected Torulaspora delbrueckii yeast strains, is highly positive, leading to products with pronounced sensory complexity and floral/fruity aroma in winemaking and brewing.

Keywords: wine, beer, fermentation, yeast, Saccharomyces cerevisiae, Torulaspora delbrueckii