title: Outlining the influence of non-conventional yeasts in wine ageing over lees.
abstract: During the last decade, the use of innovative yeast cultures of both Saccharomyces cerevisiae and non-Saccharomyces yeasts as alternative tools to manage the winemaking process have turned the oenology industry. Although the contribution of different yeast species to wine quality during fermentation is increasingly understood, information about their role in wine ageing over lees is really scarce. This work aims to analyse the incidence of three non-Saccharomyces yeast species of oenological interest (Torulaspora delbrueckii, Lachancea thermotolerans and Metschnikowia pulcherrima) and of a commercial mannoprotein-overproducer S. cerevisiae strain compared with a conventional industrial yeast strain during wine ageing over lees. To evaluate their incidence in mouthfeel properties of wine after 4 months of ageing, the mannoprotein content of wines was evaluated, together with other wine analytic parameters, such as colour and aroma, biogenic amines and amino acids profile. Some differences among the studied parameters were observed during the study, especially regarding the mannoprotein concentration of wines. Our results suggest that the use of T. delbrueckii lees in wine ageing is a useful tool for the improvement of overall wine quality by notably increasing mannoproteins, reaching values higher than obtained using a S. cerevisiae overproducer strain. Copyright © 2016 John Wiley & Sons, Ltd.
authors.affiliation: Department of Microbiology, Complutense University of Madrid, Spain.
authors.forename: Ignacio
authors.initials: I
authors.lastname: Belda
authors.affiliation: Department of Microbiology, Complutense University of Madrid, Spain.|Agrovin SA, Alcázar de San Juan, Ciudad Real, Spain.|Department of Chemistry and Food Technology, Polytechnic University of Madrid, Ciudad Universitaria, Madrid, Spain.
authors.forename: Eva
authors.initials: E
authors.lastname: Navascués
authors.affiliation: Department of Microbiology, Complutense University of Madrid, Spain.
authors.forename: Domingo
authors.initials: D
authors.lastname: Marquina
authors.affiliation: Department of Microbiology, Complutense University of Madrid, Spain.
authors.forename: Antonio
authors.initials: A
authors.lastname: Santos
authors.affiliation: Department of Chemistry and Food Technology, Polytechnic University of Madrid, Ciudad Universitaria, Madrid, Spain.
authors.forename: Fernando
authors.initials: F
authors.lastname: Calderón
authors.affiliation: Department of Chemistry and Food Technology, Polytechnic University of Madrid, Ciudad Universitaria, Madrid, Spain.
authors.forename: Santiago
authors.initials: S
authors.lastname: Benito
mesh_terms: D000596:Amino Acids / Q000378:metabolism; D001679:Biogenic Amines / Q000378:metabolism; D003116:Color; D005285:Fermentation; D008562:Membrane Glycoproteins / Q000378:metabolism; D055163:Metschnikowia / Q000378:metabolism; D009812:Odorants; D004718:Saccharomycetales / Q000378:metabolism; D013649:Taste; D055319:Torulaspora / Q000378:metabolism; D014920:Wine; D015003:Yeasts / Q000378:metabolism*
chemical_list: D000596:Amino Acids; D001679:Biogenic Amines; D008562:Membrane Glycoproteins; C025363:mannoproteins
keywords: Lachancea thermotolerans; Metschnikowia pulcherrima; Torulaspora delbrueckii; ageing over lees; amino acids; mannoprotein