Hybridization and spore dissection of native wine yeasts for improvement of ethanol resistance and osmotolerance
Global warming has a significant impact on different viticultural parameters, including grape maturation. An increment of photosynthetic activity generates a rapid accumulation of sugars in the berry, followed by a dehydration process which leads to a higher concentration of soluble solids. This eff...
| Main Authors: | , , , |
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| Format: | Artículo |
| Language: | Inglés |
| Published: |
Springer
2022
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| Online Access: | http://hdl.handle.net/20.500.12123/13068 https://link.springer.com/article/10.1007/s11274-022-03400-7 https://doi.org/10.1007/s11274-022-03400-7 |
| _version_ | 1855485098605936640 |
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| author | Sanchez, Maria Laura Chimeno, Selva Valeria Mercado, Laura Analia Ciklic, Ivan Francisco |
| author_browse | Chimeno, Selva Valeria Ciklic, Ivan Francisco Mercado, Laura Analia Sanchez, Maria Laura |
| author_facet | Sanchez, Maria Laura Chimeno, Selva Valeria Mercado, Laura Analia Ciklic, Ivan Francisco |
| author_sort | Sanchez, Maria Laura |
| collection | INTA Digital |
| description | Global warming has a significant impact on different viticultural parameters, including grape maturation. An increment of photosynthetic activity generates a rapid accumulation of sugars in the berry, followed by a dehydration process which leads to a higher concentration of soluble solids. This effect is exacerbated by current viticultural practices which favor the harvest of very mature grapes to obtain wines with sweet tannins. Considering the initial hyperosmotic stress conditions and the high ethanol concentration of the produced wine, fermentation of grape musts with high sugar content could be problematic for yeast starters. In the present study, we were able to obtain by classical hybridization and spore dissection methods one hybrid and one monosporic wine yeast strain with a combined ethanol and osmotolerant phenotype. The improved yeasts were tested in vinification trials with high sugar concentration and displayed excellent fermentation performance. Importantly, the obtained wines also showed good organoleptic properties during sensory analysis. Based on our results, we believed our improved hybrid and monosporic strains can be considered good alternatives to be used as yeast starters for fermentations with high sugar content. |
| format | Artículo |
| id | INTA13068 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2022 |
| publishDateRange | 2022 |
| publishDateSort | 2022 |
| publisher | Springer |
| publisherStr | Springer |
| record_format | dspace |
| spelling | INTA130682022-10-06T11:12:15Z Hybridization and spore dissection of native wine yeasts for improvement of ethanol resistance and osmotolerance Sanchez, Maria Laura Chimeno, Selva Valeria Mercado, Laura Analia Ciklic, Ivan Francisco Vinos Levadura de Vino Hibridación Esporas Etanol Métodos de Mejoramiento Genético Wines Wine Yeast Hybridization Spores Ethanol Breeding Methods Global warming has a significant impact on different viticultural parameters, including grape maturation. An increment of photosynthetic activity generates a rapid accumulation of sugars in the berry, followed by a dehydration process which leads to a higher concentration of soluble solids. This effect is exacerbated by current viticultural practices which favor the harvest of very mature grapes to obtain wines with sweet tannins. Considering the initial hyperosmotic stress conditions and the high ethanol concentration of the produced wine, fermentation of grape musts with high sugar content could be problematic for yeast starters. In the present study, we were able to obtain by classical hybridization and spore dissection methods one hybrid and one monosporic wine yeast strain with a combined ethanol and osmotolerant phenotype. The improved yeasts were tested in vinification trials with high sugar concentration and displayed excellent fermentation performance. Importantly, the obtained wines also showed good organoleptic properties during sensory analysis. Based on our results, we believed our improved hybrid and monosporic strains can be considered good alternatives to be used as yeast starters for fermentations with high sugar content. EEA Mendoza Fil: Sanchez, Maria Laura. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; Argentina Fil: Chimeno, Selva Valeria. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina Fil: Mercado, Laura Analia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina Fil: Ciklic, Ivan Franciso. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina 2022-10-06T11:02:16Z 2022-10-06T11:02:16Z 2022-09 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://hdl.handle.net/20.500.12123/13068 https://link.springer.com/article/10.1007/s11274-022-03400-7 0959-3993 1573-0972 https://doi.org/10.1007/s11274-022-03400-7 eng info:eu-repo/semantics/restrictedAccess application/pdf Springer World Journal of Microbiology and Biotechnology 38 : 225 (2022) |
| spellingShingle | Vinos Levadura de Vino Hibridación Esporas Etanol Métodos de Mejoramiento Genético Wines Wine Yeast Hybridization Spores Ethanol Breeding Methods Sanchez, Maria Laura Chimeno, Selva Valeria Mercado, Laura Analia Ciklic, Ivan Francisco Hybridization and spore dissection of native wine yeasts for improvement of ethanol resistance and osmotolerance |
| title | Hybridization and spore dissection of native wine yeasts for improvement of ethanol resistance and osmotolerance |
| title_full | Hybridization and spore dissection of native wine yeasts for improvement of ethanol resistance and osmotolerance |
| title_fullStr | Hybridization and spore dissection of native wine yeasts for improvement of ethanol resistance and osmotolerance |
| title_full_unstemmed | Hybridization and spore dissection of native wine yeasts for improvement of ethanol resistance and osmotolerance |
| title_short | Hybridization and spore dissection of native wine yeasts for improvement of ethanol resistance and osmotolerance |
| title_sort | hybridization and spore dissection of native wine yeasts for improvement of ethanol resistance and osmotolerance |
| topic | Vinos Levadura de Vino Hibridación Esporas Etanol Métodos de Mejoramiento Genético Wines Wine Yeast Hybridization Spores Ethanol Breeding Methods |
| url | http://hdl.handle.net/20.500.12123/13068 https://link.springer.com/article/10.1007/s11274-022-03400-7 https://doi.org/10.1007/s11274-022-03400-7 |
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