Characterization of Torulaspora delbrueckii isolates from Patagonia for apple must fermentation and mixed cider fermentations

Abstract

Cider production in Argentina is concentrated in the Norpatagonian region, which accounts for approximately 85 % of the country’s total production due to the availability of pome fruits such as apples and pears. Torulaspora delbrueckii (Td) was the first non-Saccharomycesspecies commercialized as a starter culture because of its favorable enological properties. It is characterized by low acetic acid production, low ethanol yield, increased glycerol synthesis, and mannoprotein release. It also improves the aromatic profile and phenolic composition of wines. However, its use in apple must fermentation remains underexplored. This study analyzed eleven Td isolates obtained from different fermentative environments in Argentine Patagonia. Their response to stress parameters relevant to the fermented beverage industry was evaluated, and microfermentations were conducted in sterile apple must. The chemical composition of the fermentation products was subsequently analyzed. Based on these results, mixed fermentations were performed with a commercial strain of Saccharomyces cerevisiae (Sc). During physiological characterization, all isolates grew between 13 and 35 °C and exhibited intraspecific differences in thermotolerance. All isolates grew in the presence of 1 mM sodium metabisulfite, a concentration above typical industrial levels, whereas only some grew at 4 mM. Microfermentations were conducted in 35 mL of sterile apple must (12.5 °Bx). All isolates completed fermentation in 18 days and reached an average ethanol concentration of 5.5 ± 0.5 % v/v. A commercial Sc strain was used as control. Compared with Sc, Td isolates produced higher concentrations of glycerol, sorbitol, and erythritol, compounds of enological interest.  Two Td strains were selected, based on physiological characterization and microfermentation performance, for mixed fermentations in 350 mL of sterile Granny Smith apple must (13.1 °Bx). These fermentations were carried out with a commercial Sc strain. Fermentation was completed after 19 days, and Td coexisted with Sc. HPLC analysis showed higher concentrations of glycerol, sorbitol, and erythritol in fermentations involving Td compared with the commercial Sc strain. This study explores the fermentative potential of Td strains. The results provide insight into their application as biotechnological resources for premium cider production and contribute to the valorization of non-Saccharomyces yeasts in the cider industry.

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