title: Use of Torulaspora delbrueckii and Saccharomyces cerevisiae in semi-industrial sequential inoculation to improve quality of Palomino and Chardonnay wines in warm climates.
abstract: OBJECTIVE
  We have evaluated for the first time the impact of two commercial yeast strains (Torulaspora delbrueckii TD291 and Saccharomyces cerevisiae QA23) inoculated sequentially in musts of Chardonnay and Palomino Fino grape varieties grown under warm climate (South-west of Spain).
  
  
  RESULTS
  Semi-industrial scale alcoholic fermentations (AF) were performed during the 2011 and 2012 harvests. Implantation analyses demonstrated that T. delbrueckii is the predominant strain until the end of the AF phase. Wines with sequential inoculation (SI) resulted in the production of low levels of acetic acid (which gives wine an undesirable 'vinegary' character), low acetaldehyde in Chardonnay and high in Palomino wines. The most salient attributes that contribute to the quality of the Chardonnay and Palomino wines produced were aroma intensity, fresh and tropical fruit character.
  
  
  CONCLUSIONS
  This study demonstrated that SI of T. delbrueckii and S. cerevisiae contribute significantly to the improvement of Chardonnay wine aromas and the creation of new styles of wine for Palomino.
  
  
  CONCLUSIONS
  This study has generated new knowledge about the biotechnological potential of T. delbrueckii (TD219) and S. cerevisiae (QA23) for improving the organoleptic properties of Chardonnay and Palomino wines.
authors.affiliation: Instituto de Investigación y Formación Agraria y Pesquera (IFAPA), Centro Rancho de la Merced, Consejería de Agricultura, Pesca y Desarrollo Rural (CAPDER, Junta de Andalucía), Jerez de la Frontera, Spain.
authors.forename: B
authors.initials: B
authors.lastname: Puertas
authors.affiliation: Instituto de Investigación y Formación Agraria y Pesquera (IFAPA), Centro Rancho de la Merced, Consejería de Agricultura, Pesca y Desarrollo Rural (CAPDER, Junta de Andalucía), Jerez de la Frontera, Spain.
authors.forename: M J
authors.initials: MJ
authors.lastname: Jiménez
authors.affiliation: Instituto de Investigación y Formación Agraria y Pesquera (IFAPA), Centro Rancho de la Merced, Consejería de Agricultura, Pesca y Desarrollo Rural (CAPDER, Junta de Andalucía), Jerez de la Frontera, Spain.
authors.forename: E
authors.initials: E
authors.lastname: Cantos-Villar
authors.affiliation: Laboratorio de Microbiología y Genética, CASEM, Departamento de Biomedicina, Biotecnología y Salud Pública, Universidad de Cádiz, Puerto Real, Cádiz, Spain.
authors.forename: J M
authors.initials: JM
authors.lastname: Cantoral
authors.affiliation: Laboratorio de Microbiología y Genética, CASEM, Departamento de Biomedicina, Biotecnología y Salud Pública, Universidad de Cádiz, Puerto Real, Cádiz, Spain.
authors.forename: M E
authors.initials: ME
authors.lastname: Rodríguez
mesh_terms: D000079:Acetaldehyde / Q000378:metabolism; D019342:Acetic Acid / Q000378:metabolism; D002980:Climate; D005285:Fermentation; D012441:Saccharomyces cerevisiae / Q000378:metabolism*; D013030:Spain; D013696:Temperature; D055319:Torulaspora / Q000378:metabolism*; D027843:Vitis; D014920:Wine
chemical_list: D000079:Acetaldehyde; D019342:Acetic Acid
keywords: 
  Saccharomyces cerevisiae
  ; 
  Torulaspora delbrueckii
  ; Chardonnay; Palomino Fino; mtDNA-RFLP; sensory analysis; sequential inoculation