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Impact of mixed culture Torulaspora
delbrueckii-Saccharomyces cerevisiae on botrytized must fermentation
M. Bely, P. Stoeckle, Isabelle Masneuf-Pomarede, Aline Lonvaud-Funel, Denis Dubourdieu
To cite this version:
M. Bely, P. Stoeckle, Isabelle Masneuf-Pomarede, Aline Lonvaud-Funel, Denis Dubourdieu. Impact of mixed culture Torulaspora delbrueckii-Saccharomyces cerevisiae on botrytized must fermentation.
8. Symposium International d’Œnologie ”Œno 2007”, Jun 2007, Talence, France. 1 p., 2007. �hal-
02819190�
Impact of mixed culture Torulaspora delbrueckii-Saccharomyces cerevisiae on botrytized must fermentation
M. Bely, P. Stoeckle, I. Masneuf-Pomarède, A. Lonvaud and D. Dubourdieu
UMR 1219 Œnologie, Institut des Sciences de la Vigne et du Vin, Université Bordeaux 2, INRA-ENITA, 351 Cours de la Libération, 33 400 Talence, France
Volatile acidity, mainly acetate, can play a significant role in wine aroma and an excessive concentration of this alcoholic fermentation by- product is highly detrimental to wine quality. The amount of volatile acidity produced by Saccharomyces cerevisiae is usually low (0.25 to 0.50 g/L) but may be higher under certain fermentation conditions. In particular, during fermentation of high sugar must such as botrytized musts, the volatile acidity content may be over the EEC legal limit of 1.5 g/L expressed in acetic acid.
In this study, an approach using a non-Saccharomycesyeast Torulaspora delbrueckii, often described as a low acid acetic producer (1,2), to minimize volatile acidity production during high sugar fermentation was investigated. We report the impact of pure, mixed and sequential cultures on analytical profile.
(1) Ciani, M. & Maccarelli F. (1998). World J. Microbiol. Biotechnol. 14:199-203. (2) Ciani, M. et al. (2006). Int. J. Food Microbiol. 108: 239-245.
Acknowledgements: The authors thank Château Rayne Vigneau for their cooperation and Sarco for their technical assistance.
1 Pure cultures Several fermentations were carried out in pasteurized must using two T.delbrueckii yeast strains, at 23°C.
Their fermenting capacities were compared to Zymaflore ST strains which was identified as one of the most suitable S.cerevisiaeyeast strain for the production of sweet wine due to its ability to produce small amount of volatile acidity and SO2- binding compounds (3,4). T.delbrueckii had the lowest cell densities. However, this reduced growth activity was not due to a deficit of assimilable nitrogen compounds, as they did not consume all that was available. The higher ethanol concentration in the S.cerevisiae culture was not the only difference. The two T.delbrueckiifermentations also has a lower ethanol yield, lower glycerol and acetaldehyde productions. T.delbrueckii 27828 and T.delbrueckii31703 produced 2.7 and 1.9 fold less volatile acidity than S.cerevisiae, respectively.
S.cerevisiae ST T.delbrueckii 27828
T.delbrueckii 31703
Max.cell population (O.D610max) 12.4 4 8.4
Residual nitrogen (mgN/L) 12.00 ± 1.41c 77.00 ± 5.66b 100.50 ± 2.12a Residual sugar (g/L) 106.33 ± 1.15c 219.63 ± 3.79a 187.00 ± 10.82b Ethanol (% vol.) 15.10 ± 0.07a 7.40 ± 0.21c 9.38 ± 0.25b Glycerol (g/L) 17.24 ± 0.34a 14.05 ± 0.92b 15.95 ± 0.07a Volatile acidity (g/L acetic acid) 1.17 ± 0.08a 0.43 ± 0.01c 0.62 ± 0.01b Acetaldehyde (mg/L) 80.7 ± 16.31a 18.4 ± 3.50b 27.00 ± 3.00b
Yield ethanol (g/g) 0.48 0.43 0.46
Initial sugar concentration 360g/L. Means of triplicate fermentations ±SD. Values followed by different superscript letters are different according to the Newman-keuls test (α=5%)
0.0 0.2 0.4 0.6 0.8 1.0 1.2
S T* T/S
5:1 T/S 10:1
T/S 20:1
T/S 50:1
T/S 100:1
T + S*
Volatile Acidity g/L
a
cde
e e de
bcd bc b Pure cultures Mixedcultures Sequential culture
0.0 0.2 0.4 0.6 0.8 1.0 1.2
S T* T/S
5:1 T/S 10:1
T/S 20:1
T/S 50:1
T/S 100:1
T + S*
Volatile Acidity g/L
a
cde
e e de
bcd bc b Pure cultures Mixedcultures Pure cultures Mixedcultures Sequential culture
0.0 0.2 0.4 0.6 0.8 1.0 1.2
S T* T/S
5:1 T/S 10:1
T/S 20:1
T/S 50:1
T/S 100:1
T + S*
Volatile Acidity g/L
a
cde
e e de
bcd bc b Pure cultures Mixedcultures Sequential culture
0.0 0.2 0.4 0.6 0.8 1.0 1.2
S T* T/S
5:1 T/S 10:1
T/S 20:1
T/S 50:1
T/S 100:1
T + S*
Volatile Acidity g/L
a
cde
e e de
bcd bc b Pure cultures Mixedcultures Pure cultures Mixedcultures Sequential culture
2 Multistarter cultures In order to mimic winemaking practice as closely as possible, fermentations were carried out using a non- pasteurized must. The required amount of ethanol was obtained in all fermentations except the pure culture T.delbrueckii culture and the sequential fermentation. All mixed cultures had longer fermentation times varying from 15 to 32 days, compared with 11 days for the pure S.cerevisiae culture. Glycerol concentrations in wines fermented with pure S.cerevisiae ST and mixed cultures did not differ significantly.
Significant variations were observed in acetaldehyde production. Up to 68% less acetaldehyde was produced in mixed cultures withT.delbrueckii /S.cerevisiaeST ratio of 50:1.
Volatile acidity productions by pure T.delbrueckii culture, mixed and sequential cultures were lower than that in pure S.cerevisiae ST culture. There were similar reductions in mixed cultures at ratios of 5:1 to 20:1, with up to 55% less volatile acidity in the wine. In sequential culture, the volatile acidity was reduced only by 37%.
CONCLUSION
This study demonstrated that T.delbrueckii, often described as a low volatile acidity producer under standard conditions, retained this quality even in high-sugar medium. One solution to the problem of excessive volatile acidity
formation in botrytized must
fermentation was to use mixed cultures ofT.delbrueckiiandS.cerevisiae, with a higher concentration ofT.delbrueckii.
Culture trial Max.cell population A610max
Residual nitrogen (mgN/L)
Ethanol (% vol.)
Glycerol (g/L)
Volatile acidity (g/L acetic acid)
Acetaldehyde (mg/L)
Yield ethanol (g/g) Pure S.cerevisiae 11.2 21.67 ± 2.08d 14.10 ± 0.35a15.60 ± 1.06a 0.89 ± 0.16a 45.63 ± 5.86a 0.48 Pure T.delbrueckii* 7.2 79.00 ± 9.54a 10.47 ± 0.35c13.47 ± 0.38b 0.47 ± 0.04cde 41.83 ± 3.06a 0.45 Mixed T/S 5:1 11.1 23.67 ± 1.53d 14.27 ± 0.35a16.00 ± 0.10a 0.41 ± 0.03e 30.90 ± 4.00b 0.46 Mixed T/S 10:1 10.8 28.33 ± 0.58cd 14.43 ± 0.04a15.90 ± 0.30a 0.40 ± 0.03e 25.90 ± 3.90b 0.47 Mixed T/S 20:1 11.0 35.00 ± 2.65c 13.92 ± 0.08a15.07 ± 0.91a 0.42 ± 0.04de 18.20 ± 1.47c 0.47 Mixed T/S 50:1 9.4 45.00 ± 3.61b 14.15 ± 0.10a15.30 ± 0.44a 0.50 ± 0.01bcd 14.77 ± 0.81c 0.47 Mixed T/S 100:1 9.4 48.67 ± 4.93b 14.08 ± 0.08a15.90 ± 1.51a 0.52 ± 0.05bc 16.47 ± 0.12c 0.47 Sequential T/S * nd 85.00 ± 5.66a 13.15 ± 0.41b13.17 ± 0.15b 0.56 ± 0.04b 20.30 ± 1.84c 0.46 Initial sugar concentration : 360 g/L. Means of triplicate fermentations ±SD. * Stuck fermentation. Values
followed by different superscript letters are different according to the Newman-Keuls test (α=5%) Pure S.cerevisiaeST ( 2.106cells/mL); Pure T.delbruechii31703 (2.106cells/mL);
MixedT.delbrueckii/S.cerevisiae(T/S) with 107T.delbrueckiicells/mL (3) Masneuf, I. & Dubourdieu D. (2000). J. Int. Sci.Vigne Vin 34: 27-31.
(4) Barbe, J.C. et al. (2000). J. Agric. Food Chem. 48: 3413-3419.
