European Food Research and Technology

, Volume 245, Issue 2, pp 293–307 | Cite as

Managing wine quality using Torulaspora delbrueckii and Oenococcus oeni starters in mixed fermentations of a red Barbera wine

  • Tiziana NardiEmail author
  • Loretta Panero
  • Maurizio Petrozziello
  • Massimo Guaita
  • Christos Tsolakis
  • Claudio Cassino
  • Paola Vagnoli
  • Antonella Bosso
Original Paper


The use of selected starter cultures for grape must fermentation is nowadays practiced in most wine regions of the world, and as the range of available microorganisms increases this gives winemakers the possibility to increase biodiversity in guided fermentations. Nevertheless, little information is available regarding the oenological use of Saccharomyces and non-Saccharomyces yeasts in combination with lactic acid bacteria. The present study evaluates the effect of the inoculation of a non-Saccharomyces yeast, Torulaspora delbrueckii, in an alcoholic fermentation (in combination with a Saccharomyces starter), together with different modalities of malolactic fermentation management (co-inoculation, sequential inoculation and no inoculation of an Oenococcus oeni starter), on the quality of a red Barbera wine. The fermentation dynamics were verified and the final wine properties were evaluated in terms of physico-chemical composition determined by 1H-NMR, free volatile compounds measured by GC-MS and organoleptic characteristics assessed via sensory analysis. Overall, the results show that the joint employment of non-Saccharomyces yeasts did not delay alcoholic nor malolactic fermentation progress, did not interfere with the positive effect of the co-inoculation of malolactic bacteria (beneficial for both fermentation length and for the chemical, aromatic and sensory properties of wine) and enabled the production of wines with a more intense colour.


Torulaspora delbrueckii Oenococcus oeni Co-inoculation Volatile compounds 1H-NMR Wine 



The authors want to thank Mr Mauro Solomita (technical operator at Centro di Ricerca Ingegneria e Trasformazioni Agroalimentari—CREA-IT, Torino) for his cooperation in the preparation of the experimental tests.

Compliance with ethical standards

Conflict of interest

The authors declare that they have no conflict of interest.

Compliance with ethics requirements

All authors have contributed to this manuscript and approved its submission. All of the reported work is original, and all prevailing local, national and international regulations and conventions, and normal scientific ethical practices, have been respected.

Supplementary material

217_2018_3161_MOESM1_ESM.pptx (41 kb)
Supplementary material 1 (PPTX 40 KB)


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© Springer-Verlag GmbH Germany, part of Springer Nature 2018

Authors and Affiliations

  1. 1.CREA - Council for Agricultural Research and Economics, Research Centre for Viticulture and EnologyConeglianoItaly
  2. 2.CREA - Council for Agricultural Research and Economics, Research Centre for Viticulture and EnologyAstiItaly
  3. 3.Dipartimento di Scienze e Innovazione TecnologicaUniversità degli Studi del Piemonte OrientaleAlessandriaItaly
  4. 4.Lallemand ItaliaCastel d’AzzanoItaly

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