Yeast population dynamics during prefermentative cold soak of Cabernet Sauvignon and Malbec wines

Autores
Maturano, Yolanda Paola; Mestre Furlani, María Victoria; Esteve Zarzoso, Braulio; Nally, Maria Cristina; Lerena, Maria Cecilia; Toro, Maria Eugenia; Vazquez, Fabio; Combina, Mariana
Año de publicación
2015
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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.
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 - San Juan; Argentina
Fil: Mestre Furlani, María Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Juan; Argentina. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentina
Fil: Esteve Zarzoso, Braulio. Universitat Rovira I Virgili; España
Fil: Nally, Maria Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Juan; Argentina. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentina
Fil: Lerena, Maria Cecilia. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enológicos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; Argentina
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 - San Juan; 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 - San Juan; Argentina
Fil: Combina, Mariana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enológicos; Argentina
Materia
LOW TEMPERATURE
PREFERMENTATIVE COLD SOAK
RED WINE
SENSORY ANALYSIS
YEAST
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/37400
Acceder
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repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Yeast population dynamics during prefermentative cold soak of Cabernet Sauvignon and Malbec winesMaturano, Yolanda PaolaMestre Furlani, María VictoriaEsteve Zarzoso, BraulioNally, Maria CristinaLerena, Maria CeciliaToro, Maria EugeniaVazquez, FabioCombina, MarianaLOW TEMPERATUREPREFERMENTATIVE COLD SOAKRED WINESENSORY ANALYSISYEASThttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1Prefermentative 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.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 - San Juan; ArgentinaFil: Mestre Furlani, María Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Juan; Argentina. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; ArgentinaFil: Esteve Zarzoso, Braulio. Universitat Rovira I Virgili; EspañaFil: Nally, Maria Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Juan; Argentina. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; ArgentinaFil: Lerena, Maria Cecilia. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enológicos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; ArgentinaFil: 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 - San Juan; 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 - San Juan; ArgentinaFil: Combina, Mariana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enológicos; ArgentinaElsevier Science2015-04info: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/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/37400Maturano, Yolanda Paola; Mestre Furlani, María Victoria; Esteve Zarzoso, Braulio; Nally, Maria Cristina; Lerena, Maria Cecilia; et al.; Yeast population dynamics during prefermentative cold soak of Cabernet Sauvignon and Malbec wines; Elsevier Science; International Journal of Food Microbiology; 199; 4-2015; 23-320168-1605CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.ijfoodmicro.2015.01.005info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0168160515000069info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:56:20Zoai:ri.conicet.gov.ar:11336/37400instacron: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:34982025-09-29 09:56:20.738CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv 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
spellingShingle Yeast population dynamics during prefermentative cold soak of Cabernet Sauvignon and Malbec wines
Maturano, Yolanda Paola
LOW TEMPERATURE
PREFERMENTATIVE COLD SOAK
RED WINE
SENSORY ANALYSIS
YEAST
title_short 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_sort Yeast population dynamics during prefermentative cold soak of Cabernet Sauvignon and Malbec wines
dc.creator.none.fl_str_mv Maturano, Yolanda Paola
Mestre Furlani, María Victoria
Esteve Zarzoso, Braulio
Nally, Maria Cristina
Lerena, Maria Cecilia
Toro, Maria Eugenia
Vazquez, Fabio
Combina, Mariana
author Maturano, Yolanda Paola
author_facet Maturano, Yolanda Paola
Mestre Furlani, María Victoria
Esteve Zarzoso, Braulio
Nally, Maria Cristina
Lerena, Maria Cecilia
Toro, Maria Eugenia
Vazquez, Fabio
Combina, Mariana
author_role author
author2 Mestre Furlani, María Victoria
Esteve Zarzoso, Braulio
Nally, Maria Cristina
Lerena, Maria Cecilia
Toro, Maria Eugenia
Vazquez, Fabio
Combina, Mariana
author2_role author
author
author
author
author
author
author
dc.subject.none.fl_str_mv LOW TEMPERATURE
PREFERMENTATIVE COLD SOAK
RED WINE
SENSORY ANALYSIS
YEAST
topic LOW TEMPERATURE
PREFERMENTATIVE COLD SOAK
RED WINE
SENSORY ANALYSIS
YEAST
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv 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.
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 - San Juan; Argentina
Fil: Mestre Furlani, María Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Juan; Argentina. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentina
Fil: Esteve Zarzoso, Braulio. Universitat Rovira I Virgili; España
Fil: Nally, Maria Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Juan; Argentina. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentina
Fil: Lerena, Maria Cecilia. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enológicos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; Argentina
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 - San Juan; 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 - San Juan; Argentina
Fil: Combina, Mariana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enológicos; Argentina
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.
publishDate 2015
dc.date.none.fl_str_mv 2015-04
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/11336/37400
Maturano, Yolanda Paola; Mestre Furlani, María Victoria; Esteve Zarzoso, Braulio; Nally, Maria Cristina; Lerena, Maria Cecilia; et al.; Yeast population dynamics during prefermentative cold soak of Cabernet Sauvignon and Malbec wines; Elsevier Science; International Journal of Food Microbiology; 199; 4-2015; 23-32
0168-1605
CONICET Digital
CONICET
url http://hdl.handle.net/11336/37400
identifier_str_mv Maturano, Yolanda Paola; Mestre Furlani, María Victoria; Esteve Zarzoso, Braulio; Nally, Maria Cristina; Lerena, Maria Cecilia; et al.; Yeast population dynamics during prefermentative cold soak of Cabernet Sauvignon and Malbec wines; Elsevier Science; International Journal of Food Microbiology; 199; 4-2015; 23-32
0168-1605
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.ijfoodmicro.2015.01.005
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0168160515000069
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
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rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
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dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
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repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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