Selection of non-Saccharomyces yeasts to be used in grape musts with high alcoholic potential: A strategy to obtain wine with reduced etanol content
Ethanol content of wine has increased over the last decades as consequence of searching phenolic maturity, requiring increased grape maturity. This may result in the production of wines with excessive alcohol levels (sometimes more than 15% (v/v)), sluggish and stuck fermentations and excessive vola...
| Autores principales: | , , , , , |
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| Formato: | Artículo |
| Lenguaje: | Inglés |
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2018
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| Acceso en línea: | http://hdl.handle.net/20.500.12123/1919 https://academic.oup.com/femsyr/article/17/2/fox010/2975574 https://doi.org/10.1093/femsyr/fox010 |
| _version_ | 1855482963918061568 |
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| author | Mestre Furlani, Maria Victoria Maturano, Yolanda Paola Combina, Mariana Mercado, Laura Analia Toro, Maria Eugenia Vazquez, Fabio |
| author_browse | Combina, Mariana Maturano, Yolanda Paola Mercado, Laura Analia Mestre Furlani, Maria Victoria Toro, Maria Eugenia Vazquez, Fabio |
| author_facet | Mestre Furlani, Maria Victoria Maturano, Yolanda Paola Combina, Mariana Mercado, Laura Analia Toro, Maria Eugenia Vazquez, Fabio |
| author_sort | Mestre Furlani, Maria Victoria |
| collection | INTA Digital |
| description | Ethanol content of wine has increased over the last decades as consequence of searching phenolic maturity, requiring increased grape maturity. This may result in the production of wines with excessive alcohol levels (sometimes more than 15% (v/v)), sluggish and stuck fermentations and excessive volatile acidity. Many strategies to reduce ethanol in wines are being studied, and microbial methods have some additional advantages. However, because of the broad intra- and interspecies variability, new selection criteria should be included. Therefore, the goal of the present work was to design and evaluate a simple and integral procedure for non-Saccharomyces yeast selection. This strategy allowed selection of yeasts that presented successful implantation in grape must with high alcohol potential and their use in co-cultures could reduce the ethanol in wines. A total of 114 native non-Saccharomyces yeasts were assayed to determine their respiratory, fermentative and physiological characteristics of enological interest. Hanseniaspora uvarum BHu9 and BHu11, H. osmophila BHo51, Starmerella bacillaris BSb55 and Candida membranaefaciens BCm71 were selected as candidates to design co-culture starters |
| format | Artículo |
| id | INTA1919 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2018 |
| publishDateRange | 2018 |
| publishDateSort | 2018 |
| record_format | dspace |
| spelling | INTA19192018-03-01T12:02:05Z Selection of non-Saccharomyces yeasts to be used in grape musts with high alcoholic potential: A strategy to obtain wine with reduced etanol content Mestre Furlani, Maria Victoria Maturano, Yolanda Paola Combina, Mariana Mercado, Laura Analia Toro, Maria Eugenia Vazquez, Fabio Levadura Saccharomyces Cerevisiae Vid Vinificación Etanol Mosto de Uva Yeasts Grapevines Winemaking Ethanol Grape Must Ethanol content of wine has increased over the last decades as consequence of searching phenolic maturity, requiring increased grape maturity. This may result in the production of wines with excessive alcohol levels (sometimes more than 15% (v/v)), sluggish and stuck fermentations and excessive volatile acidity. Many strategies to reduce ethanol in wines are being studied, and microbial methods have some additional advantages. However, because of the broad intra- and interspecies variability, new selection criteria should be included. Therefore, the goal of the present work was to design and evaluate a simple and integral procedure for non-Saccharomyces yeast selection. This strategy allowed selection of yeasts that presented successful implantation in grape must with high alcohol potential and their use in co-cultures could reduce the ethanol in wines. A total of 114 native non-Saccharomyces yeasts were assayed to determine their respiratory, fermentative and physiological characteristics of enological interest. Hanseniaspora uvarum BHu9 and BHu11, H. osmophila BHo51, Starmerella bacillaris BSb55 and Candida membranaefaciens BCm71 were selected as candidates to design co-culture starters EEA Mendoza Fil: Mestre Furlani, Maria Victoria. Universidad Nacional de San Juan. Instituto de Biotecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Maturano, Yolanda Paola. 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: Mercado, Laura Analia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; 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 2018-03-01T11:32:20Z 2018-03-01T11:32:20Z 2017 info:eu-repo/semantics/article info:ar-repo/semantics/artículo info:eu-repo/semantics/publishedVersion http://hdl.handle.net/20.500.12123/1919 https://academic.oup.com/femsyr/article/17/2/fox010/2975574 1567-1356 (Impreso) 1567-1364 (Online) https://doi.org/10.1093/femsyr/fox010 eng info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by-nc-sa/4.0/ Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) application/pdf FEMS Yeast Research 17 (2) : fox010 (March 2017) |
| spellingShingle | Levadura Saccharomyces Cerevisiae Vid Vinificación Etanol Mosto de Uva Yeasts Grapevines Winemaking Ethanol Grape Must Mestre Furlani, Maria Victoria Maturano, Yolanda Paola Combina, Mariana Mercado, Laura Analia Toro, Maria Eugenia Vazquez, Fabio Selection of non-Saccharomyces yeasts to be used in grape musts with high alcoholic potential: A strategy to obtain wine with reduced etanol content |
| title | Selection of non-Saccharomyces yeasts to be used in grape musts with high alcoholic potential: A strategy to obtain wine with reduced etanol content |
| title_full | Selection of non-Saccharomyces yeasts to be used in grape musts with high alcoholic potential: A strategy to obtain wine with reduced etanol content |
| title_fullStr | Selection of non-Saccharomyces yeasts to be used in grape musts with high alcoholic potential: A strategy to obtain wine with reduced etanol content |
| title_full_unstemmed | Selection of non-Saccharomyces yeasts to be used in grape musts with high alcoholic potential: A strategy to obtain wine with reduced etanol content |
| title_short | Selection of non-Saccharomyces yeasts to be used in grape musts with high alcoholic potential: A strategy to obtain wine with reduced etanol content |
| title_sort | selection of non saccharomyces yeasts to be used in grape musts with high alcoholic potential a strategy to obtain wine with reduced etanol content |
| topic | Levadura Saccharomyces Cerevisiae Vid Vinificación Etanol Mosto de Uva Yeasts Grapevines Winemaking Ethanol Grape Must |
| url | http://hdl.handle.net/20.500.12123/1919 https://academic.oup.com/femsyr/article/17/2/fox010/2975574 https://doi.org/10.1093/femsyr/fox010 |
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