<i>Torulaspora delbrueckii</i> Improves Organoleptic Properties and Promotes Malolactic Fermentation in Carbonic Maceration Wines

• Published in: Fermentation
• Main Authors: Candela Ruiz-de-Villa, Jordi Gombau, Montse Poblet, Albert Bordons, Joan Miquel Canals, Fernando Zamora, Cristina Reguant, Nicolas Rozès
• Format: Article
• Language: English
• Published: MDPI AG 2023-12-01
• Subjects: <i>Oenococcus oeni</i>; carbonic maceration; anthocyanins
• Online Access: https://www.mdpi.com/2311-5637/9/12/1021

This study investigates the impact of inoculating <i>Torulaspora delbrueckii</i> (Td) strains during the initial phase of carbonic maceration (CM) vinification, aiming to enhance the fermentative process and unique characteristics of CM wines. CM is a winemaking technique where whole bunches (without destemming and crushing) are enclosed in tanks filled with carbon dioxide, inducing intracellular fermentation. This study compares the effects of two Td strains on the MLF performance and sensory characteristics of CM wines using both inoculated and spontaneous MLF strategies. Although general physicochemical parameters remained consistent across conditions, organoleptic attributes showed significant differences due to <i>T. delbrueckii</i> presence. <i>T. delbrueckii</i> introduction during CM resulted in wines with increased anthocyanin content and a particular volatile profile. Isoamyl acetate, a key aroma in CM wines, was notably elevated, especially in the TdP strain. Sensory evaluations also revealed distinctions, with TdV wines displaying more pronounced aromas of red fruit, banana, and grass. Regarding MLF, <i>T. delbrueckii</i> presence notably enhanced performance, particularly in spontaneous MLF cases, accelerating fermentation completion. Inoculating the <i>Oenococcus oeni</i> strain OoVP41 also shortened MLF duration. These findings highlight the potential of Td strains to improve MLF efficiency and sensory attributes in CM wines. Using <i>T. delbrueckii</i> strains strategically enables winemakers to optimize MLF and improve sensory profiles, offering an opportunity to produce higher-quality CM wines.