A preliminary investigation into the use of Torulaspora delbrueckii for wine production at lower and higher temperatures

Abstract

Increased local and global competition leading to the ever increasing need for improved wine quality, high alcohols unacceptable to consumers and current resistance by consumers to GMO products are some of the ongoing problems faced by the South African wine industry. With the current worldwide interest in the positive role played by non-Saccharomyces yeasts in wine production, the aim of this study was to investigate the potential of Torulaspora delbrueckii. Consequently, 49 T. delbrueckii yeast strains were selected and used in laboratory-scale fermentations at 15ºC and 22ºC and compared to a Saccharomyces cerevisiae (strain VIN 13) wine yeast reference.