Selection and characterization of a Patagonian Pichia kudriavzevii for wine deacidification

Autores
del Monaco, Silvana Maria; Barda, Nora B.; Rubio, N. Cristina; Caballero, Adriana C
Año de publicación
2014
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Aims: The purpose of this study was to select autochthonous yeasts with metabolic ability to degrade L-malic acid for its potential use in young wine deacidification. Methods and Results: Fifty seven Patagonian nonSaccharomyces yeast of oenological origin were identified by conventional molecular methods and tested in their capability to grow at the expense of L-malic acid. Only four isolates belonging to Pichia kudriavzevii species showed this property, and one of them was selected to continue with the study. This isolate, named as P. kudriavzevii NNI15, was able to degrade L-malic acid in microvinifications, ~ increasing the pH 0 2–0 3 units with a minimal effect on the acid structure of wine. Additionally, this isolate produced low levels of ethanol, important levels of glycerol (10 41 0 48 g l 1 ) and acceptable amounts of acetic acid (0 86 0 13 g l 1 ). In addition, it improved the sensorial attributes of wine increasing its fruity aroma. Conclusions: The selection of yeasts for oenological use among nonSaccharomyces species led to the finding of a yeast strain with novel and interesting oenological characteristics which could have significant implications in the production of well-balanced and more physicochemical and microbiological stable young wines. Significance and Impact of the Study: The use of P. kudriavzevii NNI15 as ~ mixed starter with S. cerevisiae would eliminate the cultural and cellar operations undertaken to adjust the musts acidity, therefore improving wine quality and reducing production costs.
Fil: del Monaco, Silvana Maria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Patagonia Norte. Instituto de Investigación y Desarrollo En Ingeniería de Procesos, Biotecnología y Energías Alternativas; Argentina. Universidad Nacional del Comahue. Facultad de Ingeniería; Argentina
Fil: Barda, Nora B.. Instituto Nacional de Tecnologia Industrial; Argentina
Fil: Rubio, N. Cristina. Laboratorio de Toxicología y Química Legal ; Argentina
Fil: Caballero, Adriana C. Universidad Nacional del Comahue. Facultad de Cs. y Tecnologia de Los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Patagonia Norte. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas; Argentina
Materia
Indigenous Saccharomyces Cerevisiae
Malic Acid
Nonsaccharomyces Diversity
Wine Aroma
Wine 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:11336/11526
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/11526
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Selection and characterization of a Patagonian Pichia kudriavzevii for wine deacidificationdel Monaco, Silvana MariaBarda, Nora B.Rubio, N. CristinaCaballero, Adriana CIndigenous Saccharomyces CerevisiaeMalic AcidNonsaccharomyces DiversityWine AromaWine Yeasthttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Aims: The purpose of this study was to select autochthonous yeasts with metabolic ability to degrade L-malic acid for its potential use in young wine deacidification. Methods and Results: Fifty seven Patagonian nonSaccharomyces yeast of oenological origin were identified by conventional molecular methods and tested in their capability to grow at the expense of L-malic acid. Only four isolates belonging to Pichia kudriavzevii species showed this property, and one of them was selected to continue with the study. This isolate, named as P. kudriavzevii NNI15, was able to degrade L-malic acid in microvinifications, ~ increasing the pH 0 2–0 3 units with a minimal effect on the acid structure of wine. Additionally, this isolate produced low levels of ethanol, important levels of glycerol (10 41 0 48 g l 1 ) and acceptable amounts of acetic acid (0 86 0 13 g l 1 ). In addition, it improved the sensorial attributes of wine increasing its fruity aroma. Conclusions: The selection of yeasts for oenological use among nonSaccharomyces species led to the finding of a yeast strain with novel and interesting oenological characteristics which could have significant implications in the production of well-balanced and more physicochemical and microbiological stable young wines. Significance and Impact of the Study: The use of P. kudriavzevii NNI15 as ~ mixed starter with S. cerevisiae would eliminate the cultural and cellar operations undertaken to adjust the musts acidity, therefore improving wine quality and reducing production costs.Fil: del Monaco, Silvana Maria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Patagonia Norte. Instituto de Investigación y Desarrollo En Ingeniería de Procesos, Biotecnología y Energías Alternativas; Argentina. Universidad Nacional del Comahue. Facultad de Ingeniería; ArgentinaFil: Barda, Nora B.. Instituto Nacional de Tecnologia Industrial; ArgentinaFil: Rubio, N. Cristina. Laboratorio de Toxicología y Química Legal ; ArgentinaFil: Caballero, Adriana C. Universidad Nacional del Comahue. Facultad de Cs. y Tecnologia de Los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Patagonia Norte. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas; ArgentinaWiley Blackwell Publishing, Inc2014-08info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/11526del Monaco, Silvana Maria; Barda, Nora B.; Rubio, N. Cristina; Caballero, Adriana C; Selection and characterization of a Patagonian Pichia kudriavzevii for wine deacidification; Wiley Blackwell Publishing, Inc; Journal Of Applied Microbiology; 117; 2; 8-2014; 451-4641364-5072enginfo:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1111/jam.12547/abstractinfo:eu-repo/semantics/altIdentifier/doi/10.1111/jam.12547info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:24:10Zoai:ri.conicet.gov.ar:11336/11526instacron: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 10:24:10.548CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Selection and characterization of a Patagonian Pichia kudriavzevii for wine deacidification
title Selection and characterization of a Patagonian Pichia kudriavzevii for wine deacidification
spellingShingle Selection and characterization of a Patagonian Pichia kudriavzevii for wine deacidification
del Monaco, Silvana Maria
Indigenous Saccharomyces Cerevisiae
Malic Acid
Nonsaccharomyces Diversity
Wine Aroma
Wine Yeast
title_short Selection and characterization of a Patagonian Pichia kudriavzevii for wine deacidification
title_full Selection and characterization of a Patagonian Pichia kudriavzevii for wine deacidification
title_fullStr Selection and characterization of a Patagonian Pichia kudriavzevii for wine deacidification
title_full_unstemmed Selection and characterization of a Patagonian Pichia kudriavzevii for wine deacidification
title_sort Selection and characterization of a Patagonian Pichia kudriavzevii for wine deacidification
dc.creator.none.fl_str_mv del Monaco, Silvana Maria
Barda, Nora B.
Rubio, N. Cristina
Caballero, Adriana C
author del Monaco, Silvana Maria
author_facet del Monaco, Silvana Maria
Barda, Nora B.
Rubio, N. Cristina
Caballero, Adriana C
author_role author
author2 Barda, Nora B.
Rubio, N. Cristina
Caballero, Adriana C
author2_role author
author
author
dc.subject.none.fl_str_mv Indigenous Saccharomyces Cerevisiae
Malic Acid
Nonsaccharomyces Diversity
Wine Aroma
Wine Yeast
topic Indigenous Saccharomyces Cerevisiae
Malic Acid
Nonsaccharomyces Diversity
Wine Aroma
Wine Yeast
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Aims: The purpose of this study was to select autochthonous yeasts with metabolic ability to degrade L-malic acid for its potential use in young wine deacidification. Methods and Results: Fifty seven Patagonian nonSaccharomyces yeast of oenological origin were identified by conventional molecular methods and tested in their capability to grow at the expense of L-malic acid. Only four isolates belonging to Pichia kudriavzevii species showed this property, and one of them was selected to continue with the study. This isolate, named as P. kudriavzevii NNI15, was able to degrade L-malic acid in microvinifications, ~ increasing the pH 0 2–0 3 units with a minimal effect on the acid structure of wine. Additionally, this isolate produced low levels of ethanol, important levels of glycerol (10 41 0 48 g l 1 ) and acceptable amounts of acetic acid (0 86 0 13 g l 1 ). In addition, it improved the sensorial attributes of wine increasing its fruity aroma. Conclusions: The selection of yeasts for oenological use among nonSaccharomyces species led to the finding of a yeast strain with novel and interesting oenological characteristics which could have significant implications in the production of well-balanced and more physicochemical and microbiological stable young wines. Significance and Impact of the Study: The use of P. kudriavzevii NNI15 as ~ mixed starter with S. cerevisiae would eliminate the cultural and cellar operations undertaken to adjust the musts acidity, therefore improving wine quality and reducing production costs.
Fil: del Monaco, Silvana Maria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Patagonia Norte. Instituto de Investigación y Desarrollo En Ingeniería de Procesos, Biotecnología y Energías Alternativas; Argentina. Universidad Nacional del Comahue. Facultad de Ingeniería; Argentina
Fil: Barda, Nora B.. Instituto Nacional de Tecnologia Industrial; Argentina
Fil: Rubio, N. Cristina. Laboratorio de Toxicología y Química Legal ; Argentina
Fil: Caballero, Adriana C. Universidad Nacional del Comahue. Facultad de Cs. y Tecnologia de Los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Patagonia Norte. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas; Argentina
description Aims: The purpose of this study was to select autochthonous yeasts with metabolic ability to degrade L-malic acid for its potential use in young wine deacidification. Methods and Results: Fifty seven Patagonian nonSaccharomyces yeast of oenological origin were identified by conventional molecular methods and tested in their capability to grow at the expense of L-malic acid. Only four isolates belonging to Pichia kudriavzevii species showed this property, and one of them was selected to continue with the study. This isolate, named as P. kudriavzevii NNI15, was able to degrade L-malic acid in microvinifications, ~ increasing the pH 0 2–0 3 units with a minimal effect on the acid structure of wine. Additionally, this isolate produced low levels of ethanol, important levels of glycerol (10 41 0 48 g l 1 ) and acceptable amounts of acetic acid (0 86 0 13 g l 1 ). In addition, it improved the sensorial attributes of wine increasing its fruity aroma. Conclusions: The selection of yeasts for oenological use among nonSaccharomyces species led to the finding of a yeast strain with novel and interesting oenological characteristics which could have significant implications in the production of well-balanced and more physicochemical and microbiological stable young wines. Significance and Impact of the Study: The use of P. kudriavzevii NNI15 as ~ mixed starter with S. cerevisiae would eliminate the cultural and cellar operations undertaken to adjust the musts acidity, therefore improving wine quality and reducing production costs.
publishDate 2014
dc.date.none.fl_str_mv 2014-08
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/11336/11526
del Monaco, Silvana Maria; Barda, Nora B.; Rubio, N. Cristina; Caballero, Adriana C; Selection and characterization of a Patagonian Pichia kudriavzevii for wine deacidification; Wiley Blackwell Publishing, Inc; Journal Of Applied Microbiology; 117; 2; 8-2014; 451-464
1364-5072
url http://hdl.handle.net/11336/11526
identifier_str_mv del Monaco, Silvana Maria; Barda, Nora B.; Rubio, N. Cristina; Caballero, Adriana C; Selection and characterization of a Patagonian Pichia kudriavzevii for wine deacidification; Wiley Blackwell Publishing, Inc; Journal Of Applied Microbiology; 117; 2; 8-2014; 451-464
1364-5072
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1111/jam.12547/abstract
info:eu-repo/semantics/altIdentifier/doi/10.1111/jam.12547
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
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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score 13.070432

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