Nowadays the use of Torulaspora delbrueckii is more and more common in winemaking. However, its behavior in presence of Saccharomyces cerevisiae is not always predictable.
Nowadays the use of non-Saccharomyces as starters of alcoholic fermentation (AF) has increased because of the modulation of the organoleptic profile of wines
SO2 is used during winemaking for its anti-oxidative and anti-microbial properties. A high SO2 concentration in the wine has negative impacts by hiding wine aromas and delaying malolactic fermentation.
Through the years, extensive studies have been conducted on fungal biodiversity during the winemaking process: from the vineyard until aging.
The wine aroma is constituted by hundred of volatile chemical compounds that depend on many viticultural and oenological factors.