Gewählte Publikation:

Woditschica, R; Steidl, R; Scheiblhofer, H; Philippi, C; Eder, R.
(2016): Comparison of 'controlled spontaneous fermentations' with a selected dry yeast preparation of the species Torulaspora delbrueckii with fermentations with selected Saccharomcyces cerevisiae dry yeasts with different wine types.
MITT KLOSTERNEUBURG, 66, 315-327; ISSN 0007-5922

Abstract:

Comparison of xxxcontrolled spontaneous fermentationsxxx with a selected dry yeast preparation of the species Torulaspora delbrueckii with fermentations with selected Saccharomcyces cerevisiae dry yeasts with different wine types. In recent years, dry yeast preparations from some wild yeasts were selected that should combine the benefits of spontaneous fermentations and selected dry yeast fermentations. Especially the higher complexity, a rounder mouthfeel and the long finish are advertised. To test this, four different types of wine were vinified with a selected dry yeast preparation from Torulaspora delbrueckii (Preludexxx) and a subsequent final fermentation with Saccharomyces cerevisiae. Control wines were vinified with conventional yeasts of the species Saccharomyces cerevisiae. The four wine types were a classic xxxGriiner Veltlinerxxx, a powerful xxxChardonnayxxx with oak chip addition, a fruity xxxBlaufrankischxxx and a red blend of xxxCabernet Sauvignonxxx and xxxMerlotxxx with oak chip addition. Except for the xxxGruner Veltlinerxxx wines a malolactic fermentation was carried out in all wines. No significant differences were detected between the two yeast species variants regarding basic chemical parameters. The contents of important esters and higher alcohols were also similar in both variants. The glycerol content was higher in the white wines fermented with Saccharomyces than in those fermented with Torulaspora. With the reds, no significant differences were noticed. The triangular test showed significant differences between the two yeast species in three out of four wines (xxxGruner Veltlinerxxx, xxxBlaufrankischxxx, red blend). With xxxGruner Veltlinerxxx 60 % and with the red blend 67 % of the tasters rated the wines with Torulaspora (Prelude) as more complex and more full-bodied than the pure Saccharomyces wines, whereas with xxxBlaufrankischxxx only 47 % of the tasters prefered the Torulaspora wines. With xxxChardonnayxxx the number of correct sensory evaluations was too low. Thus it can be concluded that the more labour-intensive application of the tested T. delbrueckii selected dry yeast preparation (Prelude) may yield slightly more complex wines, especially with stronger reds.

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Find related publications in this database (Keywords)

Torulaspora delbrueckii

Saccharomyces cerevisiae

yeast comparison

complexity

glycerol

xxxGruner Veltlinerxxx

xxxChardonnayxxx

xxxBlaufrankischxxx

xxxCabernet Sauvignonxxx

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