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Torulaspora Delbrueckii

Also known as: Torulaspora delbrueckii, Non-Saccharomyces yeast, Torulaspora delbrueckii yeast

Overview

Torulaspora delbrueckii is a non-*Saccharomyces* yeast species found naturally in environments like vineyards and wineries. It is primarily used in winemaking to enhance the aromatic and organoleptic properties of wines. This yeast is known for its ability to produce a variety of volatile aroma compounds, reduce volatile acidity, and increase the levels of beneficial compounds such as glycerol and mannoproteins. Research indicates that *T. delbrueckii* can significantly impact the flavor profile of wines by increasing fruity, flowery, and sweet characteristics. Its use has been extensively studied in recent years, focusing on its effects on wine fermentation and overall quality. The evidence supporting its benefits is primarily based on experimental and observational studies in oenology and microbiology, including controlled fermentations and sensory evaluations.

Benefits

*Torulaspora delbrueckii* offers several benefits in winemaking. It significantly increases the production of volatile aroma compounds like 2-phenylethyl alcohol, isoamyl acetate, linalool, D-limonene, p-cymene, and cineole, enhancing the fruity, flowery, and sweet characteristics of wines. Studies have shown that *T. delbrueckii* reduces volatile acidity and acetic acid levels while increasing glycerol production compared to fermentations using only *Saccharomyces cerevisiae*. Additionally, it promotes malolactic fermentation by reducing medium-chain fatty acids (MCFAs) and increasing ammonia and mannoproteins, which are beneficial for the growth of *Oenococcus oeni*. It also enhances the organoleptic properties of wines, including improved color parameters and anthocyanin composition. The evidence for these benefits comes from experimental studies in oenology.

How it works

*Torulaspora delbrueckii* interacts with the fermentation process through several key mechanisms. It produces enzymes that degrade cysteine and other amino acids, leading to the formation of various volatile sulfur compounds and other aroma compounds. This yeast also exhibits high sulfite reductase activity and β-lyase activity, contributing to the production of hydrogen sulfide and other sulfur-containing compounds. Specifically, the IRC7 gene in *T. delbrueckii* encodes enzymes involved in the production of specific aroma compounds from cysteine degradation. These enzymatic activities and genetic factors collectively contribute to the unique flavor and aroma profiles observed in wines fermented with *T. delbrueckii*.

Side effects

Since *Torulaspora delbrueckii* is primarily used in winemaking and not as a dietary supplement, its direct safety profile for human consumption is not a primary concern. It is generally recognized as safe (GRAS) for use in food production processes, including wine fermentation. However, it's important to note that the fermentation process itself can produce byproducts like ethanol, which has known side effects when consumed in excess. The presence of sulfur compounds, while contributing to the aroma profile, can also be a concern for individuals sensitive to sulfites. Overall, the safety considerations are more related to the end product (wine) rather than the yeast itself.

Dosage

Dosage guidelines are not applicable for *Torulaspora delbrueckii* in the context of human supplementation, as it is primarily used in winemaking. In winemaking, the inoculation rate of *T. delbrueckii* varies depending on the desired outcome and the specific wine production process. It is often used in combination with *Saccharomyces cerevisiae*, with the ratio of the two yeasts carefully controlled to achieve the desired aromatic and organoleptic properties in the final wine product. The timing of inoculation is also critical, typically occurring during the initial phases of fermentation.

FAQs

Is *Torulaspora delbrueckii* safe for consumption?

*T. delbrueckii* is safe for use in winemaking and is generally recognized as safe (GRAS) for food production. It does not pose a direct risk to human health when consumed in the form of wine, though the alcohol content of wine should be considered.

When is *T. delbrueckii* added during winemaking?

In winemaking, *T. delbrueckii* is typically inoculated during the initial phases of fermentation, often in combination with *Saccharomyces cerevisiae* to achieve the desired aromatic complexity and flavor profile.

What are the expected results of using *T. delbrueckii* in winemaking?

The use of *T. delbrueckii* can lead to wines with enhanced aromatic complexity, reduced volatile acidity, and improved organoleptic properties, contributing to a more balanced and flavorful final product.

Does *T. delbrueckii* have any impact on malolactic fermentation?

Yes, *T. delbrueckii* can promote malolactic fermentation by reducing medium-chain fatty acids (MCFAs) and increasing ammonia and mannoproteins, which are beneficial for the growth of *Oenococcus oeni*.

Research Sources

https://www.frontiersin.org/journals/microbiology/articles/10.3389/fmicb.2022.860128/full – This study investigates the impact of *Torulaspora delbrueckii* during fermentation on aromatic compounds in icewine. The findings indicate that mixed culture fermentations with *T. delbrueckii* resulted in lower acetic acid and ethanol levels, higher glycerol production, and an increased production of specific volatile aroma compounds, contributing to the unique flavor profile of icewine.
https://pubmed.ncbi.nlm.nih.gov/37321474/ – This study explores the influence of nutrient supplementation on the fermentative performance of *Torulaspora delbrueckii*. The research highlights that *T. delbrueckii* has high nutrient requirements and produces hydrogen sulfide and other aroma compounds through specific enzymatic activities, which are crucial for understanding its role in wine fermentation.
https://www.mdpi.com/2311-5637/6/1/35 – This research focuses on the genetic and enzymatic mechanisms of aroma compound production by *Torulaspora delbrueckii*. The study identifies the IRC7 gene and its role in cysteine degradation, which leads to the formation of various volatile sulfur compounds and other aroma compounds, providing insights into the yeast's contribution to wine aroma.
https://pubmed.ncbi.nlm.nih.gov/33976376/ – This study investigates the use of *Torulaspora delbrueckii* in combination with *Saccharomyces cerevisiae* for the production of low-alcohol wines. The findings suggest that using these yeasts together can result in wines with reduced alcohol content while maintaining desirable aromatic and sensory characteristics.
https://www.mdpi.com/2311-5637/9/12/1021 – This study examines how *Torulaspora delbrueckii* improves organoleptic properties and promotes malolactic fermentation in carbonic maceration wines. The results show that inoculation with *T. delbrueckii* improved organoleptic properties, promoted malolactic fermentation, and reduced MCFAs, enhancing the overall quality of carbonic maceration wines.