Contribuição de Torulaspora delbrueckii nas características de vinho da variedade BRS-Lorena

Abstract

The widespread use of commercial strains of Saccharomyces cerevisiae in wine production has ensured control of the fermentation process but has led to the production of more uniform wines with less organoleptic complexity. To solve this problem, the use of non-Saccharomyces yeasts and their mixtures with S. cerevisiae has been proposed. In this context, the present work aimed to evaluate the effect of a selected native strain of Torulaspora delbrueckii (BTI5) on the physicochemical and organoleptic characteristics of BRS-Lorena wines. For that, fermentations were carried out with: (1) BTI-T. delbruckii, (2) EC1118 S. cerevisiae and (3) EC+BTI co-inoculation of EC1118 and BTI5, using original must, pasteurized must and sulfited must. The fermentations were accompanied by the evolution of carbon dioxide and the wines obtained from the original must were analyzed for physical-chemical parameters and organoleptic characteristics. The results showed that the fermentations of the original BRS Lorena must finished with seven days (EC), 13 days (EC+BTI) and 16 days (BTI) reaching alcoholic levels of 10.6 to 8.4% (v/v). However, in pasteurized must the BTI5 strain reached only 5.3% (v/v), indicating in the original must there was an important contribution of native S. cerevisiae. As expected, wines produced through co-fermentation (EC+BTI) showed intermediate values for most of the physicochemical parameters evaluated. In organoleptic terms, the wines obtained by co-inoculation (EC+BTI) exhibited greater intensity of aroma (floral and fruity) and greater persistence, quality, and taste structure. In general, the data show good oenological potential of T. delbrueckii BTI5, especially in co-fermentations with S. cerevisiae, to increase the organoleptic quality of BRS-Lorena wines. [resumo fornecido pelo autor]