Culture-dependent and independent techniques applied to monitor yeast species on cold soak at different temperatures in winemaking
Transformation of grape must into wine is a process that may vary according to the consumers' requirements. Application of cold soak prior to alcoholic fermentation is a common practice in cellars in order to enhance flavor complexity and extraction of phenolic compounds. However, the effect of this...
| Main Authors: | , , , , , |
|---|---|
| Format: | Artículo |
| Language: | Inglés |
| Published: |
2017
|
| Subjects: | |
| Online Access: | http://hdl.handle.net/20.500.12123/1383 http://www.sciencedirect.com/science/article/pii/S0168160516304160 https://doi.org/10.1016/j.ijfoodmicro.2016.08.013 |
| _version_ | 1855482878766350336 |
|---|---|
| author | Maturano, Yolanda Paola Mestre Furlani, Maria Victoria Combina, Mariana Toro, Maria Eugenia Vazquez, Fabio Esteve Zarzoso, Braulio |
| author_browse | Combina, Mariana Esteve Zarzoso, Braulio Maturano, Yolanda Paola Mestre Furlani, Maria Victoria Toro, Maria Eugenia Vazquez, Fabio |
| author_facet | Maturano, Yolanda Paola Mestre Furlani, Maria Victoria Combina, Mariana Toro, Maria Eugenia Vazquez, Fabio Esteve Zarzoso, Braulio |
| author_sort | Maturano, Yolanda Paola |
| collection | INTA Digital |
| description | Transformation of grape must into wine is a process that may vary according to the consumers' requirements. Application of cold soak prior to alcoholic fermentation is a common practice in cellars in order to enhance flavor complexity and extraction of phenolic compounds. However, the effect of this step on wine yeast microbiota is not well-known. The current study simultaneously analyzed the effect of different cold soak temperatures on the microbiological population throughout the process and the use of culture-dependent and independent techniques to study this yeast ecology. The temperatures assayed were those normally applied in wineries: 2.5, 8 and 12 °C. PCR-DGGE allowed detection of themost representative species such as Hanseniaspora uvarum, Starmerella bacillaris and Saccharomyces cerevisiae. As could be expected, highest diversity indices were obtained at the beginning of each process, and survival of H. uvarum or S. bacillaris depended on the temperature. Our results are in agreement with those obtained with culture independent methods, but qPCR showed higher precision and a different behavior was observed for each yeast species and at each temperature assayed. Comparison of both culture-independent techniques can provide a general overview of the whole process, although DGGE does not reveal the diversity expected due to the reported problems with the sensitivity of this technique |
| format | Artículo |
| id | INTA1383 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2017 |
| publishDateRange | 2017 |
| publishDateSort | 2017 |
| record_format | dspace |
| spelling | INTA13832019-03-22T14:48:25Z Culture-dependent and independent techniques applied to monitor yeast species on cold soak at different temperatures in winemaking Maturano, Yolanda Paola Mestre Furlani, Maria Victoria Combina, Mariana Toro, Maria Eugenia Vazquez, Fabio Esteve Zarzoso, Braulio Vinificación Saccharomyces Cerevisiae Levadura Temperatura Vid Winemaking Yeasts Temperature Grapevines Transformation of grape must into wine is a process that may vary according to the consumers' requirements. Application of cold soak prior to alcoholic fermentation is a common practice in cellars in order to enhance flavor complexity and extraction of phenolic compounds. However, the effect of this step on wine yeast microbiota is not well-known. The current study simultaneously analyzed the effect of different cold soak temperatures on the microbiological population throughout the process and the use of culture-dependent and independent techniques to study this yeast ecology. The temperatures assayed were those normally applied in wineries: 2.5, 8 and 12 °C. PCR-DGGE allowed detection of themost representative species such as Hanseniaspora uvarum, Starmerella bacillaris and Saccharomyces cerevisiae. As could be expected, highest diversity indices were obtained at the beginning of each process, and survival of H. uvarum or S. bacillaris depended on the temperature. Our results are in agreement with those obtained with culture independent methods, but qPCR showed higher precision and a different behavior was observed for each yeast species and at each temperature assayed. Comparison of both culture-independent techniques can provide a general overview of the whole process, although DGGE does not reveal the diversity expected due to the reported problems with the sensitivity of this technique EEA Mendoza Fil: Maturano, Yolanda Paola. Universidad Nacional de San Juan. Instituto de Biotecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Mestre Furlani, Maria Victoria. Universidad Nacional de San Juan. Instituto de Biotecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Combina, Mariana. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Toro, Maria Eugenia. Universidad Nacional de San Juan. Instituto de Biotecnología; Argentina Fil: Vazquez, Fabio. Universidad Nacional de San Juan. Instituto de Biotecnología; Argentina Fil: Esteve Zarzoso, Braulio. Universitat Rovira i Virgili. Facultat d’ Enologia. Departament de Bioquímica i Biotecnologia, Biotecnologia Enològica; España 2017-10-03T12:44:36Z 2017-10-03T12:44:36Z 2016 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/acceptedVersion http://hdl.handle.net/20.500.12123/1383 http://www.sciencedirect.com/science/article/pii/S0168160516304160 0168-1605 https://doi.org/10.1016/j.ijfoodmicro.2016.08.013 eng info:eu-repo/semantics/restrictedAccess application/pdf International journal of food microbiology 237 : 142-149. (November 2016) |
| spellingShingle | Vinificación Saccharomyces Cerevisiae Levadura Temperatura Vid Winemaking Yeasts Temperature Grapevines Maturano, Yolanda Paola Mestre Furlani, Maria Victoria Combina, Mariana Toro, Maria Eugenia Vazquez, Fabio Esteve Zarzoso, Braulio Culture-dependent and independent techniques applied to monitor yeast species on cold soak at different temperatures in winemaking |
| title | Culture-dependent and independent techniques applied to monitor yeast species on cold soak at different temperatures in winemaking |
| title_full | Culture-dependent and independent techniques applied to monitor yeast species on cold soak at different temperatures in winemaking |
| title_fullStr | Culture-dependent and independent techniques applied to monitor yeast species on cold soak at different temperatures in winemaking |
| title_full_unstemmed | Culture-dependent and independent techniques applied to monitor yeast species on cold soak at different temperatures in winemaking |
| title_short | Culture-dependent and independent techniques applied to monitor yeast species on cold soak at different temperatures in winemaking |
| title_sort | culture dependent and independent techniques applied to monitor yeast species on cold soak at different temperatures in winemaking |
| topic | Vinificación Saccharomyces Cerevisiae Levadura Temperatura Vid Winemaking Yeasts Temperature Grapevines |
| url | http://hdl.handle.net/20.500.12123/1383 http://www.sciencedirect.com/science/article/pii/S0168160516304160 https://doi.org/10.1016/j.ijfoodmicro.2016.08.013 |
| work_keys_str_mv | AT maturanoyolandapaola culturedependentandindependenttechniquesappliedtomonitoryeastspeciesoncoldsoakatdifferenttemperaturesinwinemaking AT mestrefurlanimariavictoria culturedependentandindependenttechniquesappliedtomonitoryeastspeciesoncoldsoakatdifferenttemperaturesinwinemaking AT combinamariana culturedependentandindependenttechniquesappliedtomonitoryeastspeciesoncoldsoakatdifferenttemperaturesinwinemaking AT toromariaeugenia culturedependentandindependenttechniquesappliedtomonitoryeastspeciesoncoldsoakatdifferenttemperaturesinwinemaking AT vazquezfabio culturedependentandindependenttechniquesappliedtomonitoryeastspeciesoncoldsoakatdifferenttemperaturesinwinemaking AT estevezarzosobraulio culturedependentandindependenttechniquesappliedtomonitoryeastspeciesoncoldsoakatdifferenttemperaturesinwinemaking |