Influence of Nutrient Supplementation on Torulaspora Delbrueckii Wine Fermentation Aroma
Debora Mecca, Santiago Benito, Beata Beisert, Silvia Brezina, Stefanie Fritsch, Heike Semmler, Doris Rauhut
Abstract
This study was performed with the aim of characterizing the fermentative performance of three commercial strains of Torulaspora delbrueckii and their impact on the production of volatile and non-volatile compounds. Laboratory-scale single culture fermentations were performed using a commercial white grape juice. The addition of commercial nutrient products enabled us to test the yeasts under two different nutrient conditions. The addition of nutrients promoted fermentation intensity from 9% to 20 % with significant differences (p < 0.05) among the strains tested. The strain diversity together with the nutrient availability influenced the production of volatile compounds.