Influence of yeast inoculum (Saccharomyces cerevisiae and Torulaspora delbrueckii) on the production of rosé wines from high hydrostatic pressure-treated musts

Abstract

Autochthonous and mixed cultures of selected yeasts (Saccharomyces and non-Saccharomyces) are used to produce wines with unique physical, chemical, and sensory characteristics. High hydrostatic pressure (HHP) is being used in fermented beverages industries to eliminate undesired microorganisms. The aims of this study were (a) to determine the effect of HHP on a multivarietal must, (b) to analyze the effect of different yeast starter inocula (Saccharomyces cerevisiae, Torulaspora delbrueckii and a mixed culture of both yeasts) on the kinetics fermentation and the characteristics of rosé wines obtained. The HHP treatment inactivated the grape wild yeast population, modifiying the total phenolic content, the anthocyanin profile and the chromatic characteristics of treated must. Similar kinetics were observed in fermentations with S. cerevisiae (WSC), and Mix starters (WMIX); however, T. delbrueckii fermentations (WTD) were sluggish. WTD wines showed lower alcohol strength and tanins values, higher dry extract and residual sugar than WSC and WMIX wines. The following trend was observed in the values of different anthocyanin/non anthocyanin ratios WTD > WMIX > WSC; these could influence the color evolution of the wines elaborated. All wines showed similar and typical chromatic values for rosé wines; and not visual differences were perceived by the tasters. WTD showed a different taste with lower scores in acidity, bitterness and astringency. WTD could be considered a very trendy type of beverage: a sweeter, low-alcohol rosé wine, although WMIX had the highest aromatic complexity.