Effect of transient thermal shocks on alcoholic fermentation performance
Stuck and sluggish fermentations are among the main problems in winemaking industry leading to important economic losses. Several factors have been described as causes of stuck and sluggish fermentations, being exposure to extreme temperatures barely studied. The objective of this study was to ident...
| Autores principales: | , , , , , , , |
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| Formato: | Artículo |
| Lenguaje: | Inglés |
| Publicado: |
Elsevier
2019
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| Materias: | |
| Acceso en línea: | https://www.sciencedirect.com/science/article/pii/S0168160519302922 http://hdl.handle.net/20.500.12123/6250 https://doi.org/10.1016/j.ijfoodmicro.2019.108362 |
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| author | Vargas Trinidad, Andrea Susana Lerena, María Cecilia Alonso Del Real, Javier Esteve Zarzoso, Braulio Mercado, Laura Analia Mas, A. Querol, Amparo Combina, Mariana |
| author_browse | Alonso Del Real, Javier Combina, Mariana Esteve Zarzoso, Braulio Lerena, María Cecilia Mas, A. Mercado, Laura Analia Querol, Amparo Vargas Trinidad, Andrea Susana |
| author_facet | Vargas Trinidad, Andrea Susana Lerena, María Cecilia Alonso Del Real, Javier Esteve Zarzoso, Braulio Mercado, Laura Analia Mas, A. Querol, Amparo Combina, Mariana |
| author_sort | Vargas Trinidad, Andrea Susana |
| collection | INTA Digital |
| description | Stuck and sluggish fermentations are among the main problems in winemaking industry leading to important economic losses. Several factors have been described as causes of stuck and sluggish fermentations, being exposure to extreme temperatures barely studied. The objective of this study was to identify thermal conditions leading to stuck and sluggish fermentations, focusing on the impact of an abrupt and transient decrease/increase of temperature on fermentation performance and yeast viability/vitality. Different strains of Saccharomyces cerevisiae, SBB11, T73, and PDM were evaluated in synthetic grape must fermentations. Cold shocks (9 °C and 1.5 °C for 16 h) carried out on different days during the fermentation process were unable to alter fermentation performance. Conversely, shock temperatures higher than 32 °C, applied in early stages of the process, lead to sluggish fermentation showing a delay directly related to the temperature increase. Fermentation delay was associated with a decrease in cell vitality. The impact of the heat shock on fermentation performance was different depending on the strain evaluated and nitrogen supplementation (with or without diammonium phosphate addition). None of the conditions evaluated produced a stuck fermentation and importantly, in all cases must nutrition improved fermentation performance after a heat shock. |
| format | Artículo |
| id | INTA6250 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2019 |
| publishDateRange | 2019 |
| publishDateSort | 2019 |
| publisher | Elsevier |
| publisherStr | Elsevier |
| record_format | dspace |
| spelling | INTA62502021-03-01T13:21:45Z Effect of transient thermal shocks on alcoholic fermentation performance Vargas Trinidad, Andrea Susana Lerena, María Cecilia Alonso Del Real, Javier Esteve Zarzoso, Braulio Mercado, Laura Analia Mas, A. Querol, Amparo Combina, Mariana Vinos Vinificación Fermentación Levadura de Vino Saccharomyces Cerevisiae Shock Térmico Wines Winemaking Fermentation Wine Yeast Heat Shock Stuck and sluggish fermentations are among the main problems in winemaking industry leading to important economic losses. Several factors have been described as causes of stuck and sluggish fermentations, being exposure to extreme temperatures barely studied. The objective of this study was to identify thermal conditions leading to stuck and sluggish fermentations, focusing on the impact of an abrupt and transient decrease/increase of temperature on fermentation performance and yeast viability/vitality. Different strains of Saccharomyces cerevisiae, SBB11, T73, and PDM were evaluated in synthetic grape must fermentations. Cold shocks (9 °C and 1.5 °C for 16 h) carried out on different days during the fermentation process were unable to alter fermentation performance. Conversely, shock temperatures higher than 32 °C, applied in early stages of the process, lead to sluggish fermentation showing a delay directly related to the temperature increase. Fermentation delay was associated with a decrease in cell vitality. The impact of the heat shock on fermentation performance was different depending on the strain evaluated and nitrogen supplementation (with or without diammonium phosphate addition). None of the conditions evaluated produced a stuck fermentation and importantly, in all cases must nutrition improved fermentation performance after a heat shock. EEA Mendoza Fil: Vargas Trinidad, Andrea Susana. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enológicos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; Argentina Fil: Lerena, Maria Cecilia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enológicos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; Argentina Fil: Alonso Del Real, Javier. Consejo Superior de Investigación Científica (CSIC). Instituto de Agroquímica y Tecnología de los Alimentos (IATA). Departamento de Biotecnología de los Alimentos, Grupo de Biología de Sistemas en Levaduras de Interés Biotecnológico; España Fil: Esteve Zarzoso, Braulio. Universitat Rovira i Virgili. Facultat d'Enologia. Departament de Bioquímica i Biotecnologia; España Fil: Mercado, Laura Analia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina Fil: Mas, A. Universitat Rovira i Virgili. Facultat d'Enologia. Departament de Bioquímica i Biotecnologia; España Fil: Querol, A. Consejo Superior de Investigación Científica (CSIC). Instituto de Agroquímica y Tecnología de los Alimentos (IATA). Departamento de Biotecnología de los Alimentos, Grupo de Biología de Sistemas en Levaduras de Interés Biotecnológico; España Fil: Combina, Mariana. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; Argentina 2019-10-31T12:45:42Z 2019-10-31T12:45:42Z 2019-10 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion https://www.sciencedirect.com/science/article/pii/S0168160519302922 http://hdl.handle.net/20.500.12123/6250 0168-1605 1879-3460 https://doi.org/10.1016/j.ijfoodmicro.2019.108362 eng info:eu-repo/semantics/restrictedAccess application/pdf Elsevier International Journal of Food Microbiology 312 : 108362 (January 2020) |
| spellingShingle | Vinos Vinificación Fermentación Levadura de Vino Saccharomyces Cerevisiae Shock Térmico Wines Winemaking Fermentation Wine Yeast Heat Shock Vargas Trinidad, Andrea Susana Lerena, María Cecilia Alonso Del Real, Javier Esteve Zarzoso, Braulio Mercado, Laura Analia Mas, A. Querol, Amparo Combina, Mariana Effect of transient thermal shocks on alcoholic fermentation performance |
| title | Effect of transient thermal shocks on alcoholic fermentation performance |
| title_full | Effect of transient thermal shocks on alcoholic fermentation performance |
| title_fullStr | Effect of transient thermal shocks on alcoholic fermentation performance |
| title_full_unstemmed | Effect of transient thermal shocks on alcoholic fermentation performance |
| title_short | Effect of transient thermal shocks on alcoholic fermentation performance |
| title_sort | effect of transient thermal shocks on alcoholic fermentation performance |
| topic | Vinos Vinificación Fermentación Levadura de Vino Saccharomyces Cerevisiae Shock Térmico Wines Winemaking Fermentation Wine Yeast Heat Shock |
| url | https://www.sciencedirect.com/science/article/pii/S0168160519302922 http://hdl.handle.net/20.500.12123/6250 https://doi.org/10.1016/j.ijfoodmicro.2019.108362 |
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