Inoculation strategies to improve persistence and implantation of commercial S. cerevisiae strains in red wines produced with prefermentative cold soak
- Autores
- Maturano, Yolanda Paola; Lerena, Maria Cecilia; Mestre Furlani, María Victoria; Casassa, Luis Federico; Toro, Maria Eugenia; Vazquez, Fabio; Mercado, Laura Analia; Combina, Mariana
- Año de publicación
- 2018
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- Prefermentative cold soak is a winemaking technique aimed at enhancing aroma and colour extraction in red wines. This study aimed at evaluating implantation and persistence rates of commercial active dry yeast strains (ADY) in wines produced with cold soak using two different inoculation strategies. Cold soak was conducted at 4 ± 1 °C, 8 ± 1 °C and 12 ± 1 °C for 7 days. Two yeast strains (Lalvin ICV D254 and Lalvin Rhône 2056) were inoculated before and after cold soak. Implantation of Lalvin ICV D254 at the end of cold soak was higher when conducted at 8 °C and 4 °C, whereas it was undetectable (<5%) at 12 °C. Lalvin Rhône 2056 showed implantation percentages at the end of cold soak ranging from 40% to 100%, with higher percentages in cold soak conducted at 12 °C. Moderate persistence of ADY at the end of alcoholic fermentation was observed in all treatment inoculated before cold soak. In the treatments inoculated after cold soak, the persistence of Lalvin ICV D254 ranged from 12 to 38% whereas Lalvin Rhône 2056 was less than 5% at the end of alcoholic fermentation. Overall, persistence of both strains improved in inoculation before cold soak relative to inoculation after cold soak.
Fil: Maturano, Yolanda Paola. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; Argentina
Fil: Lerena, Maria Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; Argentina
Fil: Mestre Furlani, María Victoria. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; Argentina
Fil: Casassa, Luis Federico. California Polytechnic State University; Estados Unidos
Fil: Toro, Maria Eugenia. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; Argentina
Fil: Vazquez, Fabio. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; Argentina
Fil: Mercado, Laura Analia. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria Mendoza; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; Argentina
Fil: Combina, Mariana. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria Mendoza; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; Argentina - Materia
-
COLD SOAK
PERSISTENCE
RED WINE
SACCHAROMYCES CEREVISIAE
YEAST STRAIN - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
- Repositorio
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/100395
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Inoculation strategies to improve persistence and implantation of commercial S. cerevisiae strains in red wines produced with prefermentative cold soakMaturano, Yolanda PaolaLerena, Maria CeciliaMestre Furlani, María VictoriaCasassa, Luis FedericoToro, Maria EugeniaVazquez, FabioMercado, Laura AnaliaCombina, MarianaCOLD SOAKPERSISTENCERED WINESACCHAROMYCES CEREVISIAEYEAST STRAINhttps://purl.org/becyt/ford/2.9https://purl.org/becyt/ford/2Prefermentative cold soak is a winemaking technique aimed at enhancing aroma and colour extraction in red wines. This study aimed at evaluating implantation and persistence rates of commercial active dry yeast strains (ADY) in wines produced with cold soak using two different inoculation strategies. Cold soak was conducted at 4 ± 1 °C, 8 ± 1 °C and 12 ± 1 °C for 7 days. Two yeast strains (Lalvin ICV D254 and Lalvin Rhône 2056) were inoculated before and after cold soak. Implantation of Lalvin ICV D254 at the end of cold soak was higher when conducted at 8 °C and 4 °C, whereas it was undetectable (<5%) at 12 °C. Lalvin Rhône 2056 showed implantation percentages at the end of cold soak ranging from 40% to 100%, with higher percentages in cold soak conducted at 12 °C. Moderate persistence of ADY at the end of alcoholic fermentation was observed in all treatment inoculated before cold soak. In the treatments inoculated after cold soak, the persistence of Lalvin ICV D254 ranged from 12 to 38% whereas Lalvin Rhône 2056 was less than 5% at the end of alcoholic fermentation. Overall, persistence of both strains improved in inoculation before cold soak relative to inoculation after cold soak.Fil: Maturano, Yolanda Paola. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; ArgentinaFil: Lerena, Maria Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; ArgentinaFil: Mestre Furlani, María Victoria. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; ArgentinaFil: Casassa, Luis Federico. California Polytechnic State University; Estados UnidosFil: Toro, Maria Eugenia. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; ArgentinaFil: Vazquez, Fabio. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; ArgentinaFil: Mercado, Laura Analia. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria Mendoza; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; ArgentinaFil: Combina, Mariana. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria Mendoza; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; ArgentinaElsevier Science2018-11info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/100395Maturano, Yolanda Paola; Lerena, Maria Cecilia; Mestre Furlani, María Victoria; Casassa, Luis Federico; Toro, Maria Eugenia; et al.; Inoculation strategies to improve persistence and implantation of commercial S. cerevisiae strains in red wines produced with prefermentative cold soak; Elsevier Science; LWT - Food Science and Technology; 97; 11-2018; 648-6550023-6438CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643818306467info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2018.07.063info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:56:34Zoai:ri.conicet.gov.ar:11336/100395instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 09:56:34.965CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse |
dc.title.none.fl_str_mv |
Inoculation strategies to improve persistence and implantation of commercial S. cerevisiae strains in red wines produced with prefermentative cold soak |
title |
Inoculation strategies to improve persistence and implantation of commercial S. cerevisiae strains in red wines produced with prefermentative cold soak |
spellingShingle |
Inoculation strategies to improve persistence and implantation of commercial S. cerevisiae strains in red wines produced with prefermentative cold soak Maturano, Yolanda Paola COLD SOAK PERSISTENCE RED WINE SACCHAROMYCES CEREVISIAE YEAST STRAIN |
title_short |
Inoculation strategies to improve persistence and implantation of commercial S. cerevisiae strains in red wines produced with prefermentative cold soak |
title_full |
Inoculation strategies to improve persistence and implantation of commercial S. cerevisiae strains in red wines produced with prefermentative cold soak |
title_fullStr |
Inoculation strategies to improve persistence and implantation of commercial S. cerevisiae strains in red wines produced with prefermentative cold soak |
title_full_unstemmed |
Inoculation strategies to improve persistence and implantation of commercial S. cerevisiae strains in red wines produced with prefermentative cold soak |
title_sort |
Inoculation strategies to improve persistence and implantation of commercial S. cerevisiae strains in red wines produced with prefermentative cold soak |
dc.creator.none.fl_str_mv |
Maturano, Yolanda Paola Lerena, Maria Cecilia Mestre Furlani, María Victoria Casassa, Luis Federico Toro, Maria Eugenia Vazquez, Fabio Mercado, Laura Analia Combina, Mariana |
author |
Maturano, Yolanda Paola |
author_facet |
Maturano, Yolanda Paola Lerena, Maria Cecilia Mestre Furlani, María Victoria Casassa, Luis Federico Toro, Maria Eugenia Vazquez, Fabio Mercado, Laura Analia Combina, Mariana |
author_role |
author |
author2 |
Lerena, Maria Cecilia Mestre Furlani, María Victoria Casassa, Luis Federico Toro, Maria Eugenia Vazquez, Fabio Mercado, Laura Analia Combina, Mariana |
author2_role |
author author author author author author author |
dc.subject.none.fl_str_mv |
COLD SOAK PERSISTENCE RED WINE SACCHAROMYCES CEREVISIAE YEAST STRAIN |
topic |
COLD SOAK PERSISTENCE RED WINE SACCHAROMYCES CEREVISIAE YEAST STRAIN |
purl_subject.fl_str_mv |
https://purl.org/becyt/ford/2.9 https://purl.org/becyt/ford/2 |
dc.description.none.fl_txt_mv |
Prefermentative cold soak is a winemaking technique aimed at enhancing aroma and colour extraction in red wines. This study aimed at evaluating implantation and persistence rates of commercial active dry yeast strains (ADY) in wines produced with cold soak using two different inoculation strategies. Cold soak was conducted at 4 ± 1 °C, 8 ± 1 °C and 12 ± 1 °C for 7 days. Two yeast strains (Lalvin ICV D254 and Lalvin Rhône 2056) were inoculated before and after cold soak. Implantation of Lalvin ICV D254 at the end of cold soak was higher when conducted at 8 °C and 4 °C, whereas it was undetectable (<5%) at 12 °C. Lalvin Rhône 2056 showed implantation percentages at the end of cold soak ranging from 40% to 100%, with higher percentages in cold soak conducted at 12 °C. Moderate persistence of ADY at the end of alcoholic fermentation was observed in all treatment inoculated before cold soak. In the treatments inoculated after cold soak, the persistence of Lalvin ICV D254 ranged from 12 to 38% whereas Lalvin Rhône 2056 was less than 5% at the end of alcoholic fermentation. Overall, persistence of both strains improved in inoculation before cold soak relative to inoculation after cold soak. Fil: Maturano, Yolanda Paola. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; Argentina Fil: Lerena, Maria Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; Argentina Fil: Mestre Furlani, María Victoria. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; Argentina Fil: Casassa, Luis Federico. California Polytechnic State University; Estados Unidos Fil: Toro, Maria Eugenia. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; Argentina Fil: Vazquez, Fabio. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; Argentina Fil: Mercado, Laura Analia. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria Mendoza; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; Argentina Fil: Combina, Mariana. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria Mendoza; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; Argentina |
description |
Prefermentative cold soak is a winemaking technique aimed at enhancing aroma and colour extraction in red wines. This study aimed at evaluating implantation and persistence rates of commercial active dry yeast strains (ADY) in wines produced with cold soak using two different inoculation strategies. Cold soak was conducted at 4 ± 1 °C, 8 ± 1 °C and 12 ± 1 °C for 7 days. Two yeast strains (Lalvin ICV D254 and Lalvin Rhône 2056) were inoculated before and after cold soak. Implantation of Lalvin ICV D254 at the end of cold soak was higher when conducted at 8 °C and 4 °C, whereas it was undetectable (<5%) at 12 °C. Lalvin Rhône 2056 showed implantation percentages at the end of cold soak ranging from 40% to 100%, with higher percentages in cold soak conducted at 12 °C. Moderate persistence of ADY at the end of alcoholic fermentation was observed in all treatment inoculated before cold soak. In the treatments inoculated after cold soak, the persistence of Lalvin ICV D254 ranged from 12 to 38% whereas Lalvin Rhône 2056 was less than 5% at the end of alcoholic fermentation. Overall, persistence of both strains improved in inoculation before cold soak relative to inoculation after cold soak. |
publishDate |
2018 |
dc.date.none.fl_str_mv |
2018-11 |
dc.type.none.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://purl.org/coar/resource_type/c_6501 info:ar-repo/semantics/articulo |
format |
article |
status_str |
publishedVersion |
dc.identifier.none.fl_str_mv |
http://hdl.handle.net/11336/100395 Maturano, Yolanda Paola; Lerena, Maria Cecilia; Mestre Furlani, María Victoria; Casassa, Luis Federico; Toro, Maria Eugenia; et al.; Inoculation strategies to improve persistence and implantation of commercial S. cerevisiae strains in red wines produced with prefermentative cold soak; Elsevier Science; LWT - Food Science and Technology; 97; 11-2018; 648-655 0023-6438 CONICET Digital CONICET |
url |
http://hdl.handle.net/11336/100395 |
identifier_str_mv |
Maturano, Yolanda Paola; Lerena, Maria Cecilia; Mestre Furlani, María Victoria; Casassa, Luis Federico; Toro, Maria Eugenia; et al.; Inoculation strategies to improve persistence and implantation of commercial S. cerevisiae strains in red wines produced with prefermentative cold soak; Elsevier Science; LWT - Food Science and Technology; 97; 11-2018; 648-655 0023-6438 CONICET Digital CONICET |
dc.language.none.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643818306467 info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2018.07.063 |
dc.rights.none.fl_str_mv |
info:eu-repo/semantics/openAccess https://creativecommons.org/licenses/by-nc-nd/2.5/ar/ |
eu_rights_str_mv |
openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/ |
dc.format.none.fl_str_mv |
application/pdf application/pdf application/pdf application/pdf application/pdf application/pdf application/pdf |
dc.publisher.none.fl_str_mv |
Elsevier Science |
publisher.none.fl_str_mv |
Elsevier Science |
dc.source.none.fl_str_mv |
reponame:CONICET Digital (CONICET) instname:Consejo Nacional de Investigaciones Científicas y Técnicas |
reponame_str |
CONICET Digital (CONICET) |
collection |
CONICET Digital (CONICET) |
instname_str |
Consejo Nacional de Investigaciones Científicas y Técnicas |
repository.name.fl_str_mv |
CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas |
repository.mail.fl_str_mv |
dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar |
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1842269410653372416 |
score |
13.13397 |