Selection of indigenous Saccharomyces cerevisiae strains to ferment red musts at low temperature
The aim of this work was to select native Saccharomyces cerevisiae strains to conduct the alcoholic fermentation of red must at low temperature (15°C), thus producing volatile compounds that enhance the aromatic profile of young red wines. Native yeast strains were isolated from red musts and charac...
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| Format: | Artículo |
| Language: | Inglés |
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2017
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| Online Access: | http://hdl.handle.net/20.500.12123/1659 https://link.springer.com/article/10.1007/s13213-011-0271-0 https://doi.org/10.1007/s13213-011-0271-0 |
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| author | Massera, Ariel Fernando Assof, Mariela Vanesa Sturm, Maria Elena Sari, Santiago Eduardo Jofre, Viviana Patricia Cordero-Otero, Ricardo Combina, Mariana |
| author_browse | Assof, Mariela Vanesa Combina, Mariana Cordero-Otero, Ricardo Jofre, Viviana Patricia Massera, Ariel Fernando Sari, Santiago Eduardo Sturm, Maria Elena |
| author_facet | Massera, Ariel Fernando Assof, Mariela Vanesa Sturm, Maria Elena Sari, Santiago Eduardo Jofre, Viviana Patricia Cordero-Otero, Ricardo Combina, Mariana |
| author_sort | Massera, Ariel Fernando |
| collection | INTA Digital |
| description | The aim of this work was to select native Saccharomyces cerevisiae strains to conduct the alcoholic fermentation of red must at low temperature (15°C), thus producing volatile compounds that enhance the aromatic profile of young red wines. Native yeast strains were isolated from red musts and characterized using different oenological and technological criteria. The selection procedure included evaluating the yeasts’ characteristics in order to efficiently transform grape sugars into alcohol and carbon dioxide at a controlled rate and without development of off-flavors. The selection procedure also considered another set of oenological properties, namely: SO2 resistance, killer activity, low foam production, volatile acidity, high ethanol production and tolerance, sugar exhaustion, growth at low temperature, growth at high sugar concentration, formation of H2S, β-glycosidase activity and volatile compound synthesis in synthetic media. The pre-selected native S. cerevisiae strains were evaluated in microvinifications of Malbec must at 15°C, which were then evaluated to volatile compound composition and subjected to a sensorial descriptive analysis. The complete selection procedure was carried out over 2 years. This study provides a complete description of techniques for obtaining validated scientific results that can be used by oenologists and researchers in the selection of specific yeasts. |
| format | Artículo |
| id | INTA1659 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2017 |
| publishDateRange | 2017 |
| publishDateSort | 2017 |
| record_format | dspace |
| spelling | INTA16592018-06-29T17:21:51Z Selection of indigenous Saccharomyces cerevisiae strains to ferment red musts at low temperature Massera, Ariel Fernando Assof, Mariela Vanesa Sturm, Maria Elena Sari, Santiago Eduardo Jofre, Viviana Patricia Cordero-Otero, Ricardo Combina, Mariana Saccharomyces Cerevisiae Temperatura Levadura Temperature Yeasts Selection Fermentation Red Wines Selección Fermentación Vino Tinto The aim of this work was to select native Saccharomyces cerevisiae strains to conduct the alcoholic fermentation of red must at low temperature (15°C), thus producing volatile compounds that enhance the aromatic profile of young red wines. Native yeast strains were isolated from red musts and characterized using different oenological and technological criteria. The selection procedure included evaluating the yeasts’ characteristics in order to efficiently transform grape sugars into alcohol and carbon dioxide at a controlled rate and without development of off-flavors. The selection procedure also considered another set of oenological properties, namely: SO2 resistance, killer activity, low foam production, volatile acidity, high ethanol production and tolerance, sugar exhaustion, growth at low temperature, growth at high sugar concentration, formation of H2S, β-glycosidase activity and volatile compound synthesis in synthetic media. The pre-selected native S. cerevisiae strains were evaluated in microvinifications of Malbec must at 15°C, which were then evaluated to volatile compound composition and subjected to a sensorial descriptive analysis. The complete selection procedure was carried out over 2 years. This study provides a complete description of techniques for obtaining validated scientific results that can be used by oenologists and researchers in the selection of specific yeasts. Fil: Massera, Ariel Fernando. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enológicos; Argentina Fil: Assof, Mariela Vanesa. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enológicos; Argentina Fil: Sturm, Maria Elena. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enológicos; Argentina Fil: Sari, Santiago Eduardo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enológicos; Argentina Fil: Jofre, Viviana Patricia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enológicos; Argentina Fil: Cordero-Otero, Ricardo. University Rovira i Virgili. Department of Biochemestry and Biotechnology; España Fil: Combina, Mariana. Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enológicos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina 2017-11-02T14:21:40Z 2017-11-02T14:21:40Z 2012-03 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://hdl.handle.net/20.500.12123/1659 https://link.springer.com/article/10.1007/s13213-011-0271-0 1590-4261 (Print) 1869-2044 (Online) https://doi.org/10.1007/s13213-011-0271-0 eng info:eu-repo/semantics/restrictedAccess application/pdf Annals of microbiology 62 (1) : 367–380. (March 2012) |
| spellingShingle | Saccharomyces Cerevisiae Temperatura Levadura Temperature Yeasts Selection Fermentation Red Wines Selección Fermentación Vino Tinto Massera, Ariel Fernando Assof, Mariela Vanesa Sturm, Maria Elena Sari, Santiago Eduardo Jofre, Viviana Patricia Cordero-Otero, Ricardo Combina, Mariana Selection of indigenous Saccharomyces cerevisiae strains to ferment red musts at low temperature |
| title | Selection of indigenous Saccharomyces cerevisiae strains to ferment red musts at low temperature |
| title_full | Selection of indigenous Saccharomyces cerevisiae strains to ferment red musts at low temperature |
| title_fullStr | Selection of indigenous Saccharomyces cerevisiae strains to ferment red musts at low temperature |
| title_full_unstemmed | Selection of indigenous Saccharomyces cerevisiae strains to ferment red musts at low temperature |
| title_short | Selection of indigenous Saccharomyces cerevisiae strains to ferment red musts at low temperature |
| title_sort | selection of indigenous saccharomyces cerevisiae strains to ferment red musts at low temperature |
| topic | Saccharomyces Cerevisiae Temperatura Levadura Temperature Yeasts Selection Fermentation Red Wines Selección Fermentación Vino Tinto |
| url | http://hdl.handle.net/20.500.12123/1659 https://link.springer.com/article/10.1007/s13213-011-0271-0 https://doi.org/10.1007/s13213-011-0271-0 |
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