Commercial yeast inoculation effect on kinetic and microbiology of fermentative process and its relation to the sensorial quality of wine. A preliminary studi in patagonian Pinot Noir winemaking.
Vitis Vinifera L. cv. Pinot noir grapes from a Patagonian vineyard were fermented at pilot scale (100L) in spontaneous form (natural fermentation, NF) or by inoculation with a Saccharomyces cerevisiae commercial starter (guided fermentation, GF). Their kinetic behaviors and microbial (yeasts and lac...
| Autores principales: | , , , , , , |
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| Formato: | info:ar-repo/semantics/documento de conferencia |
| Lenguaje: | Inglés |
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Asociación Argentina de Tecnólogos Alimentarios (AATA)
2025
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| Materias: | |
| Acceso en línea: | http://hdl.handle.net/20.500.12123/22022 |
| _version_ | 1855038083331784704 |
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| author | Curilén, Yolanda Leticia Barda, Nora Beatriz Barbagelata, Raúl Jorge Bravo Ferrada, Bárbara Mercedes Gallina, Mario Fabian Semorile, Liliana Carmen Caballero, Adriana Catalina |
| author_browse | Barbagelata, Raúl Jorge Barda, Nora Beatriz Bravo Ferrada, Bárbara Mercedes Caballero, Adriana Catalina Curilén, Yolanda Leticia Gallina, Mario Fabian Semorile, Liliana Carmen |
| author_facet | Curilén, Yolanda Leticia Barda, Nora Beatriz Barbagelata, Raúl Jorge Bravo Ferrada, Bárbara Mercedes Gallina, Mario Fabian Semorile, Liliana Carmen Caballero, Adriana Catalina |
| author_sort | Curilén, Yolanda Leticia |
| collection | INTA Digital |
| description | Vitis Vinifera L. cv. Pinot noir grapes from a Patagonian vineyard were fermented at pilot scale (100L) in spontaneous form (natural fermentation, NF) or by inoculation with a Saccharomyces cerevisiae commercial starter (guided fermentation, GF). Their kinetic behaviors and microbial (yeasts and lactic acid bacteria) populations as well as physical-chemical composition and sensorial response of their wines were characterized. Significant changes in the initial yeast diversity biota produced by the commercial yeast inoculation affected the winemaking process kinetic at the beginning phase, where extractive processes occur. Additionally, a negative effect on malolactic fermentation induction and development was also observed in GF. Changes in lactic acid bacteria biota quality or in yeasts-LABinteractions could be the causes of this fact. As a consequence, NF and GF wines showed different sensory qualities which were found to be better in the former. In particular, NF wines had a higher color intensity, mouth persistence and flavor (aroma and taste) complexity. These differential responses to the sensorial analysis were consistent with the data obtained from the physicochemical analysis of these wines. |
| format | info:ar-repo/semantics/documento de conferencia |
| id | INTA22022 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2025 |
| publishDateRange | 2025 |
| publishDateSort | 2025 |
| publisher | Asociación Argentina de Tecnólogos Alimentarios (AATA) |
| publisherStr | Asociación Argentina de Tecnólogos Alimentarios (AATA) |
| record_format | dspace |
| spelling | INTA220222025-04-23T16:44:00Z Commercial yeast inoculation effect on kinetic and microbiology of fermentative process and its relation to the sensorial quality of wine. A preliminary studi in patagonian Pinot Noir winemaking. Curilén, Yolanda Leticia Barda, Nora Beatriz Barbagelata, Raúl Jorge Bravo Ferrada, Bárbara Mercedes Gallina, Mario Fabian Semorile, Liliana Carmen Caballero, Adriana Catalina Oenology Yeast Wines Enología Levadura Vino Enological Practices Latic Acid Bacteria Sensory Quality Prácticas Enológicas Bacterias del Ácido Láctico Calidad Sensorial Vitis Vinifera L. cv. Pinot noir grapes from a Patagonian vineyard were fermented at pilot scale (100L) in spontaneous form (natural fermentation, NF) or by inoculation with a Saccharomyces cerevisiae commercial starter (guided fermentation, GF). Their kinetic behaviors and microbial (yeasts and lactic acid bacteria) populations as well as physical-chemical composition and sensorial response of their wines were characterized. Significant changes in the initial yeast diversity biota produced by the commercial yeast inoculation affected the winemaking process kinetic at the beginning phase, where extractive processes occur. Additionally, a negative effect on malolactic fermentation induction and development was also observed in GF. Changes in lactic acid bacteria biota quality or in yeasts-LABinteractions could be the causes of this fact. As a consequence, NF and GF wines showed different sensory qualities which were found to be better in the former. In particular, NF wines had a higher color intensity, mouth persistence and flavor (aroma and taste) complexity. These differential responses to the sensorial analysis were consistent with the data obtained from the physicochemical analysis of these wines. EEA Alto Valle Fil: Curilén, Yolanda Leticia. Consejo Nacional de investigaciones Científicas y Técnicas (CONICET). Instituto multidisciplinario de investigación y desarrollo de la Patagonia Norte (IDEPA); Argentina Fil: Curilén, Yolanda Leticia. Universidad Nacional Del Comahue (UNCo). Facultad de Ingeniería. Instituto multidisciplinario de investigación y desarrollo de la Patagonia Norte (IDEPA); Argentina Fil: Barda, Nora Beatriz. Instituto Nacional de Tecnología Industrial (INTI); Argentina Fil: Barbagelata, Raúl Jorge. Consejo Nacional de investigaciones Científicas y Técnicas (CONICET). Instituto multidisciplinario de investigación y desarrollo de la Patagonia Norte (IDEPA); Argentina Fil: Barbagelata, Raúl Jorge. Universidad Nacional Del Comahue (UNCo). Facultad de Ingeniería. Instituto multidisciplinario de investigación y desarrollo de la Patagonia Norte (IDEPA); Argentina Fil: Bravo Ferrada, Bárbara Mercedes. Universidad Nacional de Quilmes (UNQ); Argentina Fil: Gallina, Mario Fabian. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Alto Valle; Argentina Fil: Semorile, Liliana Carmen. Universidad Nacional de Quilmes (UNQ); Argentina Fil: Caballero, Adriana Catalina. Consejo Nacional de investigaciones Científicas y Técnicas (CONICET). Instituto multidisciplinario de investigación y desarrollo de la Patagonia Norte (IDEPA); Argentina Fil: Caballero, Adriana Catalina. Universidad Nacional Del Comahue (UNCo). Instituto multidisciplinario de investigación y desarrollo de la Patagonia Norte (IDEPA); Argentina 2025-04-23T14:28:32Z 2025-04-23T14:28:32Z 2009 info:ar-repo/semantics/documento de conferencia info:eu-repo/semantics/conferenceObject info:eu-repo/semantics/publishedVersion http://hdl.handle.net/20.500.12123/22022 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) Asociación Argentina de Tecnólogos Alimentarios (AATA) XII Congreso Argentino de Ciencia y Tecnología de Alimentos (CYTAL). AATA. Concordia, 7 al 9 de octubre de 2009 |
| spellingShingle | Oenology Yeast Wines Enología Levadura Vino Enological Practices Latic Acid Bacteria Sensory Quality Prácticas Enológicas Bacterias del Ácido Láctico Calidad Sensorial Curilén, Yolanda Leticia Barda, Nora Beatriz Barbagelata, Raúl Jorge Bravo Ferrada, Bárbara Mercedes Gallina, Mario Fabian Semorile, Liliana Carmen Caballero, Adriana Catalina Commercial yeast inoculation effect on kinetic and microbiology of fermentative process and its relation to the sensorial quality of wine. A preliminary studi in patagonian Pinot Noir winemaking. |
| title | Commercial yeast inoculation effect on kinetic and microbiology of fermentative process and its relation to the sensorial quality of wine. A preliminary studi in patagonian Pinot Noir winemaking. |
| title_full | Commercial yeast inoculation effect on kinetic and microbiology of fermentative process and its relation to the sensorial quality of wine. A preliminary studi in patagonian Pinot Noir winemaking. |
| title_fullStr | Commercial yeast inoculation effect on kinetic and microbiology of fermentative process and its relation to the sensorial quality of wine. A preliminary studi in patagonian Pinot Noir winemaking. |
| title_full_unstemmed | Commercial yeast inoculation effect on kinetic and microbiology of fermentative process and its relation to the sensorial quality of wine. A preliminary studi in patagonian Pinot Noir winemaking. |
| title_short | Commercial yeast inoculation effect on kinetic and microbiology of fermentative process and its relation to the sensorial quality of wine. A preliminary studi in patagonian Pinot Noir winemaking. |
| title_sort | commercial yeast inoculation effect on kinetic and microbiology of fermentative process and its relation to the sensorial quality of wine a preliminary studi in patagonian pinot noir winemaking |
| topic | Oenology Yeast Wines Enología Levadura Vino Enological Practices Latic Acid Bacteria Sensory Quality Prácticas Enológicas Bacterias del Ácido Láctico Calidad Sensorial |
| url | http://hdl.handle.net/20.500.12123/22022 |
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