Selection of Native Non-Saccharomyces Yeasts with Biocontrol Activity against Spoilage Yeasts in Order to Produce Healthy Regional Wines
Two major spoilage yeasts in the wine industry, Brettanomyces bruxellensis and Zygosaccharomyces rouxii, produce off-flavors and gas, causing considerable economic losses. Traditionally, SO2 has been used in winemaking to prevent spoilage, but strict regulations are in place regarding its use due to...
| Autores principales: | , , , , , |
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| Formato: | Artículo |
| Lenguaje: | Inglés |
| Publicado: |
MDPI
2019
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| Materias: | |
| Acceso en línea: | https://www.mdpi.com/2311-5637/5/3/60 http://hdl.handle.net/20.500.12123/5909 https://doi.org/10.3390/fermentation5030060 |
| _version_ | 1855483709145219072 |
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| author | Kuchen, Benjamín Maturano, Yolanda Paola Mestre Furlani, Maria Victoria Combina, Mariana Toro, Maria Eugenia Vazquez, Fabio |
| author_browse | Combina, Mariana Kuchen, Benjamín Maturano, Yolanda Paola Mestre Furlani, Maria Victoria Toro, Maria Eugenia Vazquez, Fabio |
| author_facet | Kuchen, Benjamín Maturano, Yolanda Paola Mestre Furlani, Maria Victoria Combina, Mariana Toro, Maria Eugenia Vazquez, Fabio |
| author_sort | Kuchen, Benjamín |
| collection | INTA Digital |
| description | Two major spoilage yeasts in the wine industry, Brettanomyces bruxellensis and Zygosaccharomyces rouxii, produce off-flavors and gas, causing considerable economic losses. Traditionally, SO2 has been used in winemaking to prevent spoilage, but strict regulations are in place regarding its use due to its toxic and allergenic effects. To reduce its usage researchers have been searching for alternative techniques. One alternative is biocontrol, which can be used either independently or in a complementary way to chemical control (SO2). The present study analyzed 122 native non-Saccharomyces yeasts for their biocontrol activity and their ability to be employed under fermentation conditions, as well as certain enological traits. After the native non-Saccharomyces yeasts were assayed for their biocontrol activity, 10 biocontroller yeasts were selected and assayed for their ability to prevail in the fermentation medium, as well as with respect to their corresponding positive/negative contribution to the wine. Two yeasts that satisfy these characteristics were Wickerhamomyces anomalus BWa156 and Metschnikowia pulcherrima BMp29, which were selected for further research in application to mixed fermentations. |
| format | Artículo |
| id | INTA5909 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2019 |
| publishDateRange | 2019 |
| publishDateSort | 2019 |
| publisher | MDPI |
| publisherStr | MDPI |
| record_format | dspace |
| spelling | INTA59092019-09-19T11:25:38Z Selection of Native Non-Saccharomyces Yeasts with Biocontrol Activity against Spoilage Yeasts in Order to Produce Healthy Regional Wines Kuchen, Benjamín Maturano, Yolanda Paola Mestre Furlani, Maria Victoria Combina, Mariana Toro, Maria Eugenia Vazquez, Fabio Vinos Levadura Saccharomyces Zygosaccharomyces Rouxii Control Biológico Wines Yeasts Biological Control Brettanomyces bruxellensis Two major spoilage yeasts in the wine industry, Brettanomyces bruxellensis and Zygosaccharomyces rouxii, produce off-flavors and gas, causing considerable economic losses. Traditionally, SO2 has been used in winemaking to prevent spoilage, but strict regulations are in place regarding its use due to its toxic and allergenic effects. To reduce its usage researchers have been searching for alternative techniques. One alternative is biocontrol, which can be used either independently or in a complementary way to chemical control (SO2). The present study analyzed 122 native non-Saccharomyces yeasts for their biocontrol activity and their ability to be employed under fermentation conditions, as well as certain enological traits. After the native non-Saccharomyces yeasts were assayed for their biocontrol activity, 10 biocontroller yeasts were selected and assayed for their ability to prevail in the fermentation medium, as well as with respect to their corresponding positive/negative contribution to the wine. Two yeasts that satisfy these characteristics were Wickerhamomyces anomalus BWa156 and Metschnikowia pulcherrima BMp29, which were selected for further research in application to mixed fermentations. EEA Mendoza Fil: Kuchen, Benjamín. 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: 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. Centro de Estudios Enológicos; 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 2019-09-19T11:23:59Z 2019-09-19T11:23:59Z 2019-07 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion https://www.mdpi.com/2311-5637/5/3/60 http://hdl.handle.net/20.500.12123/5909 2311-5637 https://doi.org/10.3390/fermentation5030060 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 MDPI Fermentation 5 (3) : 60 (July 2019) |
| spellingShingle | Vinos Levadura Saccharomyces Zygosaccharomyces Rouxii Control Biológico Wines Yeasts Biological Control Brettanomyces bruxellensis Kuchen, Benjamín Maturano, Yolanda Paola Mestre Furlani, Maria Victoria Combina, Mariana Toro, Maria Eugenia Vazquez, Fabio Selection of Native Non-Saccharomyces Yeasts with Biocontrol Activity against Spoilage Yeasts in Order to Produce Healthy Regional Wines |
| title | Selection of Native Non-Saccharomyces Yeasts with Biocontrol Activity against Spoilage Yeasts in Order to Produce Healthy Regional Wines |
| title_full | Selection of Native Non-Saccharomyces Yeasts with Biocontrol Activity against Spoilage Yeasts in Order to Produce Healthy Regional Wines |
| title_fullStr | Selection of Native Non-Saccharomyces Yeasts with Biocontrol Activity against Spoilage Yeasts in Order to Produce Healthy Regional Wines |
| title_full_unstemmed | Selection of Native Non-Saccharomyces Yeasts with Biocontrol Activity against Spoilage Yeasts in Order to Produce Healthy Regional Wines |
| title_short | Selection of Native Non-Saccharomyces Yeasts with Biocontrol Activity against Spoilage Yeasts in Order to Produce Healthy Regional Wines |
| title_sort | selection of native non saccharomyces yeasts with biocontrol activity against spoilage yeasts in order to produce healthy regional wines |
| topic | Vinos Levadura Saccharomyces Zygosaccharomyces Rouxii Control Biológico Wines Yeasts Biological Control Brettanomyces bruxellensis |
| url | https://www.mdpi.com/2311-5637/5/3/60 http://hdl.handle.net/20.500.12123/5909 https://doi.org/10.3390/fermentation5030060 |
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