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24, chemin de Borde Rouge –Auzeville – CS52627
31326 Castanet Tolosan CEDEX - France

Dernière mise à jour : Mai 2018

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Website UMR SPO - INRA Montpellier

PhD Pauline Seguinot

Better exploitation of metabolic and enzymatic potentialities of Torulaspora delbrueckii and Metschnikowia pulcherrima for the production of aromas during alcoholic fermentation

In spontaneous fermentations, many indigenous yeasts from grape must flora are involved in the first stages of vinification. These yeast species are quickly inhibited by high ethanol concentration and low oxygen availability, leading to their replacement by Saccharomyces cerevisiae which is necessary for the completion of the fermentation. Nevertheless, non-Saccharomyces yeasts can have a positive impact on the wines organoleptic profile. The general objective of this project is to characterize the potentialities of Torulaspora delbrueckii and Metschnikowia pulcherrima, two non-Saccharomyces yeasts marketed by the company Lallemand, for their role on aromas production. First, we will study the metabolic potentialities of these two species, especially for the production of volatile compounds and enzymes involved in the liberation of varietal aromas. Then, we will look for the molecular and metabolic causes related to these species particularities. Finally, we will analyse the impact of environmental parameters on the metabolic and enzymatic profiles of Torulaspora delbrueckii and Metschnikowia pulcherrima. The knowledge accumulated through this project will be used to design rational strategies for a better utilization of these two strains in alcoholic fermentation, to improve the diversification and complexification of wine sensory profiles. This can be a competitive advantage and have a considerable economic impact, because of an increased demand of consumers for wines with a strong aromatic typicality.

  • Period : 06/06/2016 - 30/05/2019
  • Supervisor : Carole Camarasa (UMR SPO, INRA Montpellier)
  • Contact :