Bridging the gap: linking Torulaspora delbrueckii genotypes to fermentation phenotypes and wine aroma.

ABSTRACT: Climate change and consumer preferences are driving innovation in winemaking, with a growing interest in non-Saccharomyces species. Among these, Torulaspora delbrueckii (Td) has gained recognition for its ability to reduce volatile acidity and enhance aromatic complexity in wine. However, knowledge regarding its phenotypic and genomic diversity impacting alcoholic fermentation remains limited. Aiming to elucidate the metabolic differences between Td and Saccharomyces cerevisiae (Sc) and the Td intraspecies diversity, we conducted a comprehensive metabolic characterization of 15 Td strains. This analysis delved beyond standard fermentation parameters (kinetics and major metabolites production) to explore non-conventional aromas and establish genotype-phenotype links. Our findings confirmed

SUBMITTER: Silva-Sousa F 

PROVIDER: S-EPMC11600337 | biostudies-literature | 2024 Jan

REPOSITORIES: biostudies-literature