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Int J Food Microbiol

Title:		Influence of Torulaspora delbrueckii in varietal thiol (3-SH and 4-MSP) release in wine sequential fermentations
Author(s):		Belda I; Ruiz J; Beisert B; Navascues E; Marquina D; Calderon F; Rauhut D; Benito S; Santos A;
Address:		"Department of Microbiology, Biology Faculty, Complutense University of Madrid, 28040 Madrid, Spain. Department of Microbiology and Biochemistry, Hochschule Geisenheim University, 65366 Geisenheim, Germany. Agrovin, S.A., Alcazar de San Juan, 13600 Ciudad Real, Spain; Department of Food Technology, Escuela Tecnica Superior de Ingenieros Agronomos, Polytechnic University of Madrid, Ciudad Universitaria S/N, 28040 Madrid, Spain. Department of Food Technology, Escuela Tecnica Superior de Ingenieros Agronomos, Polytechnic University of Madrid, Ciudad Universitaria S/N, 28040 Madrid, Spain. Department of Microbiology, Biology Faculty, Complutense University of Madrid, 28040 Madrid, Spain. Electronic address: ansantos@ucm.es"
Journal Title:		Int J Food Microbiol
Year:		2017
Volume:		20170627
Issue:
Page Number:		183 - 191
DOI:		10.1016/j.ijfoodmicro.2017.06.028
ISSN/ISBN:		1879-3460 (Electronic) 0168-1605 (Linking)
Abstract:		"In last years, non-Saccharomyces yeasts have emerged as innovative tools to improve wine quality, being able to modify the concentration of sensory-impact compounds. Among them, varietal thiols released by yeasts, play a key role in the distinctive aroma of certain white wines. In this context, Torulaspora delbrueckii is in the spotlight because of its positive contribution to several wine quality parameters. This work studies the physiological properties of an industrial T. delbrueckii strain, for the production of wines with increased thiol concentrations. IRC7 gene, previously described in S. cerevisiae, has been identified in T. delbrueckii, establishing the genetics basis of its thiol-releasing capability. Fermentations involving T. delbrueckii showed improvements on several parameters (such as glycerol content, ethanol index, and major volatile compounds composition), but especially on thiols release. These results confirm the potential of T. delbrueckii on wine improvement, describing new metabolic features regarding the release of cysteinylated aroma precursors"
Keywords:		Carbon-Sulfur Lyases/genetics Ethanol/metabolism Fermentation/*physiology Glycerol/metabolism Saccharomyces cerevisiae/genetics Saccharomyces cerevisiae Proteins/genetics Sulfhydryl Compounds/metabolism Torulaspora/genetics/*metabolism Volatile Organic Co;
Notes:		"MedlineBelda, Ignacio Ruiz, Javier Beisert, Beata Navascues, Eva Marquina, Domingo Calderon, Fernando Rauhut, Doris Benito, Santiago Santos, Antonio eng Netherlands 2017/07/03 Int J Food Microbiol. 2017 Sep 18; 257:183-191. doi: 10.1016/j.ijfoodmicro.2017.06.028. Epub 2017 Jun 27"