Yeast population dynamics during prefermentative cold soak of Cabernet Sauvignon and Malbec wines
Prefermentative cold soak is a widely used technique in red wine production, but the impact on the development of native yeast species is hardly described. The aim of this work was to analyse the dynamics and diversity of yeast populations during prefermentative cold soak in red wines. Three differe...
| Autores principales: | , , , , , , , |
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| Formato: | info:ar-repo/semantics/artículo |
| Lenguaje: | Inglés |
| Publicado: |
2018
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| Acceso en línea: | https://www.sciencedirect.com/science/article/pii/S0168160515000069#! http://hdl.handle.net/20.500.12123/2057 http://ri.conicet.gov.ar/handle/11336/37400 https://doi.org/10.1016/j.ijfoodmicro.2015.01.005 |
| _version_ | 1855034896910647296 |
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| author | Maturano, Yolanda Paola Mestre Furlani, Maria Victoria Esteve Zarzoso, Braulio Nally, María Cristina Lerena, María Cecilia Toro, Maria Eugenia Vazquez, Fabio Combina, Mariana |
| author_browse | Combina, Mariana Esteve Zarzoso, Braulio Lerena, María Cecilia Maturano, Yolanda Paola Mestre Furlani, Maria Victoria Nally, María Cristina Toro, Maria Eugenia Vazquez, Fabio |
| author_facet | Maturano, Yolanda Paola Mestre Furlani, Maria Victoria Esteve Zarzoso, Braulio Nally, María Cristina Lerena, María Cecilia Toro, Maria Eugenia Vazquez, Fabio Combina, Mariana |
| author_sort | Maturano, Yolanda Paola |
| collection | INTA Digital |
| description | Prefermentative cold soak is a widely used technique in red wine production, but the impact on the development of native yeast species is hardly described. The aim of this work was to analyse the dynamics and diversity of yeast populations during prefermentative cold soak in red wines. Three different temperatures (14 ± 1 °C; 8 ± 1 °C and 2.5 ± 1 °C) were used for prefermentative cold soak in Cabernet Sauvignon and Malbec grape musts. Saccharomyces and non-Saccharomyces populations during cold soak and alcoholic fermentation were analysed. In addition, the impact on chemical and sensory properties of the wines was examined. Yeast dynamics during prefermentative cold soak were temperature dependent. At 14 ± 1 °C, the total yeast population progressively increased throughout the cold soak period. Conversely, at 2.5 ± 1 °C, the yeast populations maintained stable during the same period. Prefermentative cold soak conducted at 14 ± 1 °C favoured development of Hanseniospora uvarum and Candida zemplinina, whereas cold soak conducted at 8 ± 1 °C favoured growth of Saccharomyces cerevisiae. At 2.5 ± 1 °C, no changes in yeast species were recorded. Acidity and bitterness, two sensory descriptors, appear to be related to wines produced with prefermentative cold soak carried out at 14 ± 1 °C. This fact could be associated with the increase in non-Saccharomyces during the prefermentation stage. Our results emphasise the importance of the temperature as a determinant factor to allow an increase in non-Saccharomyces population during prefermentative cold soak and consequently to modify sensorial attributes of wines as well as their sensorial impact. |
| format | info:ar-repo/semantics/artículo |
| id | INTA2057 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2018 |
| publishDateRange | 2018 |
| publishDateSort | 2018 |
| record_format | dspace |
| spelling | INTA20572018-03-16T17:35:24Z Yeast population dynamics during prefermentative cold soak of Cabernet Sauvignon and Malbec wines Maturano, Yolanda Paola Mestre Furlani, Maria Victoria Esteve Zarzoso, Braulio Nally, María Cristina Lerena, María Cecilia Toro, Maria Eugenia Vazquez, Fabio Combina, Mariana Vinos Vino Tinto Levadura Remojo Vinificación Wines Red Wines Yeasts Soaking Winemaking Vino Malbec Vino Cabernet Sauvignon Prefermentative cold soak is a widely used technique in red wine production, but the impact on the development of native yeast species is hardly described. The aim of this work was to analyse the dynamics and diversity of yeast populations during prefermentative cold soak in red wines. Three different temperatures (14 ± 1 °C; 8 ± 1 °C and 2.5 ± 1 °C) were used for prefermentative cold soak in Cabernet Sauvignon and Malbec grape musts. Saccharomyces and non-Saccharomyces populations during cold soak and alcoholic fermentation were analysed. In addition, the impact on chemical and sensory properties of the wines was examined. Yeast dynamics during prefermentative cold soak were temperature dependent. At 14 ± 1 °C, the total yeast population progressively increased throughout the cold soak period. Conversely, at 2.5 ± 1 °C, the yeast populations maintained stable during the same period. Prefermentative cold soak conducted at 14 ± 1 °C favoured development of Hanseniospora uvarum and Candida zemplinina, whereas cold soak conducted at 8 ± 1 °C favoured growth of Saccharomyces cerevisiae. At 2.5 ± 1 °C, no changes in yeast species were recorded. Acidity and bitterness, two sensory descriptors, appear to be related to wines produced with prefermentative cold soak carried out at 14 ± 1 °C. This fact could be associated with the increase in non-Saccharomyces during the prefermentation stage. Our results emphasise the importance of the temperature as a determinant factor to allow an increase in non-Saccharomyces population during prefermentative cold soak and consequently to modify sensorial attributes of wines as well as their sensorial impact. 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 Fil: Esteve Zarzoso, Braulio. Universitat Rovira i Virgili. Facultat d’ Enologia. Departament de Bioquímica i Biotecnologia, Biotecnologia Enològica; España Fil: Nally, María Cristina. Universidad Nacional de San Juan. Instituto de Biotecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Lerena, María Cecilia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Toro, María Eugenia. Universidad Nacional de San Juan. Instituto de Biotecnología; Argentina Fil: Vazquez, Fabio. Universidad Nacional de San Juan. Instituto de Biotecnología; Argentina Fil: Combina, Mariana. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina 2018-03-16T17:19:09Z 2018-03-16T17:19:09Z 2015-04 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion https://www.sciencedirect.com/science/article/pii/S0168160515000069#! http://hdl.handle.net/20.500.12123/2057 http://ri.conicet.gov.ar/handle/11336/37400 0168-1605 https://doi.org/10.1016/j.ijfoodmicro.2015.01.005 eng info:eu-repo/semantics/restrictedAccess application/pdf International Journal of Food Microbiology 199 : 23-32 (April 2015) |
| spellingShingle | Vinos Vino Tinto Levadura Remojo Vinificación Wines Red Wines Yeasts Soaking Winemaking Vino Malbec Vino Cabernet Sauvignon Maturano, Yolanda Paola Mestre Furlani, Maria Victoria Esteve Zarzoso, Braulio Nally, María Cristina Lerena, María Cecilia Toro, Maria Eugenia Vazquez, Fabio Combina, Mariana Yeast population dynamics during prefermentative cold soak of Cabernet Sauvignon and Malbec wines |
| title | Yeast population dynamics during prefermentative cold soak of Cabernet Sauvignon and Malbec wines |
| title_full | Yeast population dynamics during prefermentative cold soak of Cabernet Sauvignon and Malbec wines |
| title_fullStr | Yeast population dynamics during prefermentative cold soak of Cabernet Sauvignon and Malbec wines |
| title_full_unstemmed | Yeast population dynamics during prefermentative cold soak of Cabernet Sauvignon and Malbec wines |
| title_short | Yeast population dynamics during prefermentative cold soak of Cabernet Sauvignon and Malbec wines |
| title_sort | yeast population dynamics during prefermentative cold soak of cabernet sauvignon and malbec wines |
| topic | Vinos Vino Tinto Levadura Remojo Vinificación Wines Red Wines Yeasts Soaking Winemaking Vino Malbec Vino Cabernet Sauvignon |
| url | https://www.sciencedirect.com/science/article/pii/S0168160515000069#! http://hdl.handle.net/20.500.12123/2057 http://ri.conicet.gov.ar/handle/11336/37400 https://doi.org/10.1016/j.ijfoodmicro.2015.01.005 |
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