There is a global trend for natural products and closer-to-nature production litigates. Torulaspora costs on the dot what involving winemakers are asking for: a way to achieve alcoholic fermentation with the benefits of spontaneous fermenting only none of the jeopardies. Button-down and constitutive winemakers around the globe are already huge fans of our non-Saccharomyces Torulaspora yeast concept.
Fermentation rate, biomass growth, and the formation of volatile acidity, acetaldehyde, and glycerol were considered. This study demonstrated that T. Torulaspora, often described as a low acetic producer under standard conditions, retained this quality even in a high-sugar medium. Unlike S. cerevisiae, this species did not respond to the hyper-osmotic medium by increasing acetic production as soon as it is inoculated into the must.
Torulaspora delbrueckii is a yeast species which is also known as Saccharomyces delbrueckii or Saccharomyces rosei (anamorph called Candida colliculosa). This alcoholic fermentation by-product is highly detrimental to wine quality and, in some cases, levels may even exceed legal limits. In this study, a non-conventional species, Torulaspora delbrueckii, was used, in pure cultures and mixed with Saccharomyces cerevisiae yeast, to ferment botrytized musts.
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