Influence of nutrient supplementation on torulaspora delbrueckiiwine fermentation aroma

Abstract

This study was performed with the aim of characterizing the fermentative performance of three commercial strains of Torulaspora delbrueckii and their impact on the production of volatile and non-volatile compounds. Laboratory-scale single culture fermentations were performed using a commercial white grape juice. The addition of commercial nutrient products enabled us to test the yeasts under two dierent nutrient conditions. The addition of nutrients promoted fermentation intensity from 9% to 20 % with significant dierences (p < 0.05) among the strains tested. The strain diversity together with the nutrient availability influenced the production of volatile compounds.