Kinetic and metabolic behaviour of the pectinolytic strain Aureobasidium pullulans GM-R-22 during pre-fermentative cold maceration and its effect on red wine quality

Autores
Merín, María Gabriela; Morata de Ambrosini, Vilma Inés
Año de publicación
2018
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Pectinolytic yeasts can be applied to winemaking with the purpose of improving sensory and technological properties of wine because of their enzymes secreted during vinification. In this work, the autochthonous yeast-like pectinolytic strain from D.O. San Rafael viticulture region, Aureobasidium pullulans GM-R-22, was used in co-culture with Saccharomyces cerevisiae IOC 18-2007 in microvinification trials with Malbec must applying pre-fermentative cold maceration (PCM). A. pullulans remained viable during PCM and S. cerevisiae growth and fermentative kinetics were not affected in mixed culture with respect to pure S. cerevisiae culture. High pectinolytic activity (9.13 U/mg) was detected in mixed A. pullulans vinification during PCM, in which conditions of low temperature (8 °C), low pH (3.8) and high sugar concentration (250.6 g/L) governed. Mixed A. pullulans wine showed enhanced colour compared with pure S. cerevisiae wine, characterised by higher colour index and percentage of red colour, lower tonality and percentage of yellow colour, and negative values of b* and h* indicating more bluish and purplish tonalities. Moreover, filtration time and turbidity diminished by a 40% in mixed A. pullulans wine. The presence of GM-R-22 strain improved the production of desirable volatile compounds, such as esters and norisoprenoids, which displayed the maximum odour activity values (OAVs), whereas this strain reduced the total content of higher alcohols when compared to pure S. cerevisiae fermentation. Sensory analysis indicated that A. pullulans impacted on wine highlighting the violet hue, plum jam aroma, body and equilibrium that are distinctive features of Malbec variety. A. pullulans GM-R-22 seems to be promising for applying to low-temperature red winemaking as an adjunct culture to S. cerevisiae to improve the wine quality and vinification process.
Fil: Merín, María Gabriela. Universidad Nacional de Cuyo. Facultad de Ciencias Aplicadas a la Industria; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; Argentina
Fil: Morata de Ambrosini, Vilma Inés. Universidad Nacional de Cuyo. Facultad de Ciencias Aplicadas a la Industria; Argentina
Materia
AUREOBASIDIUM PULLULANS
COLD-ACTIVE PECTINASES
MALBEC WINE
PRE-FERMENTATIVE COLD MACERATION
SENSORY PROFILE
WINE CLARIFICATION
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:11336/100400
Acceder
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repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Kinetic and metabolic behaviour of the pectinolytic strain Aureobasidium pullulans GM-R-22 during pre-fermentative cold maceration and its effect on red wine qualityMerín, María GabrielaMorata de Ambrosini, Vilma InésAUREOBASIDIUM PULLULANSCOLD-ACTIVE PECTINASESMALBEC WINEPRE-FERMENTATIVE COLD MACERATIONSENSORY PROFILEWINE CLARIFICATIONhttps://purl.org/becyt/ford/2.9https://purl.org/becyt/ford/2Pectinolytic yeasts can be applied to winemaking with the purpose of improving sensory and technological properties of wine because of their enzymes secreted during vinification. In this work, the autochthonous yeast-like pectinolytic strain from D.O. San Rafael viticulture region, Aureobasidium pullulans GM-R-22, was used in co-culture with Saccharomyces cerevisiae IOC 18-2007 in microvinification trials with Malbec must applying pre-fermentative cold maceration (PCM). A. pullulans remained viable during PCM and S. cerevisiae growth and fermentative kinetics were not affected in mixed culture with respect to pure S. cerevisiae culture. High pectinolytic activity (9.13 U/mg) was detected in mixed A. pullulans vinification during PCM, in which conditions of low temperature (8 °C), low pH (3.8) and high sugar concentration (250.6 g/L) governed. Mixed A. pullulans wine showed enhanced colour compared with pure S. cerevisiae wine, characterised by higher colour index and percentage of red colour, lower tonality and percentage of yellow colour, and negative values of b* and h* indicating more bluish and purplish tonalities. Moreover, filtration time and turbidity diminished by a 40% in mixed A. pullulans wine. The presence of GM-R-22 strain improved the production of desirable volatile compounds, such as esters and norisoprenoids, which displayed the maximum odour activity values (OAVs), whereas this strain reduced the total content of higher alcohols when compared to pure S. cerevisiae fermentation. Sensory analysis indicated that A. pullulans impacted on wine highlighting the violet hue, plum jam aroma, body and equilibrium that are distinctive features of Malbec variety. A. pullulans GM-R-22 seems to be promising for applying to low-temperature red winemaking as an adjunct culture to S. cerevisiae to improve the wine quality and vinification process.Fil: Merín, María Gabriela. Universidad Nacional de Cuyo. Facultad de Ciencias Aplicadas a la Industria; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; ArgentinaFil: Morata de Ambrosini, Vilma Inés. Universidad Nacional de Cuyo. Facultad de Ciencias Aplicadas a la Industria; ArgentinaElsevier Science2018-11info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/100400Merín, María Gabriela; Morata de Ambrosini, Vilma Inés; Kinetic and metabolic behaviour of the pectinolytic strain Aureobasidium pullulans GM-R-22 during pre-fermentative cold maceration and its effect on red wine quality; Elsevier Science; International Journal of Food Microbiology; 285; 11-2018; 18-260168-1605CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://linkinghub.elsevier.com/retrieve/pii/S0168160518303441info:eu-repo/semantics/altIdentifier/doi/10.1016/j.ijfoodmicro.2018.07.003info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-10T13:07:43Zoai:ri.conicet.gov.ar:11336/100400instacron: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:34982025-09-10 13:07:44.018CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Kinetic and metabolic behaviour of the pectinolytic strain Aureobasidium pullulans GM-R-22 during pre-fermentative cold maceration and its effect on red wine quality
title Kinetic and metabolic behaviour of the pectinolytic strain Aureobasidium pullulans GM-R-22 during pre-fermentative cold maceration and its effect on red wine quality
spellingShingle Kinetic and metabolic behaviour of the pectinolytic strain Aureobasidium pullulans GM-R-22 during pre-fermentative cold maceration and its effect on red wine quality
Merín, María Gabriela
AUREOBASIDIUM PULLULANS
COLD-ACTIVE PECTINASES
MALBEC WINE
PRE-FERMENTATIVE COLD MACERATION
SENSORY PROFILE
WINE CLARIFICATION
title_short Kinetic and metabolic behaviour of the pectinolytic strain Aureobasidium pullulans GM-R-22 during pre-fermentative cold maceration and its effect on red wine quality
title_full Kinetic and metabolic behaviour of the pectinolytic strain Aureobasidium pullulans GM-R-22 during pre-fermentative cold maceration and its effect on red wine quality
title_fullStr Kinetic and metabolic behaviour of the pectinolytic strain Aureobasidium pullulans GM-R-22 during pre-fermentative cold maceration and its effect on red wine quality
title_full_unstemmed Kinetic and metabolic behaviour of the pectinolytic strain Aureobasidium pullulans GM-R-22 during pre-fermentative cold maceration and its effect on red wine quality
title_sort Kinetic and metabolic behaviour of the pectinolytic strain Aureobasidium pullulans GM-R-22 during pre-fermentative cold maceration and its effect on red wine quality
dc.creator.none.fl_str_mv Merín, María Gabriela
Morata de Ambrosini, Vilma Inés
author Merín, María Gabriela
author_facet Merín, María Gabriela
Morata de Ambrosini, Vilma Inés
author_role author
author2 Morata de Ambrosini, Vilma Inés
author2_role author
dc.subject.none.fl_str_mv AUREOBASIDIUM PULLULANS
COLD-ACTIVE PECTINASES
MALBEC WINE
PRE-FERMENTATIVE COLD MACERATION
SENSORY PROFILE
WINE CLARIFICATION
topic AUREOBASIDIUM PULLULANS
COLD-ACTIVE PECTINASES
MALBEC WINE
PRE-FERMENTATIVE COLD MACERATION
SENSORY PROFILE
WINE CLARIFICATION
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.9
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Pectinolytic yeasts can be applied to winemaking with the purpose of improving sensory and technological properties of wine because of their enzymes secreted during vinification. In this work, the autochthonous yeast-like pectinolytic strain from D.O. San Rafael viticulture region, Aureobasidium pullulans GM-R-22, was used in co-culture with Saccharomyces cerevisiae IOC 18-2007 in microvinification trials with Malbec must applying pre-fermentative cold maceration (PCM). A. pullulans remained viable during PCM and S. cerevisiae growth and fermentative kinetics were not affected in mixed culture with respect to pure S. cerevisiae culture. High pectinolytic activity (9.13 U/mg) was detected in mixed A. pullulans vinification during PCM, in which conditions of low temperature (8 °C), low pH (3.8) and high sugar concentration (250.6 g/L) governed. Mixed A. pullulans wine showed enhanced colour compared with pure S. cerevisiae wine, characterised by higher colour index and percentage of red colour, lower tonality and percentage of yellow colour, and negative values of b* and h* indicating more bluish and purplish tonalities. Moreover, filtration time and turbidity diminished by a 40% in mixed A. pullulans wine. The presence of GM-R-22 strain improved the production of desirable volatile compounds, such as esters and norisoprenoids, which displayed the maximum odour activity values (OAVs), whereas this strain reduced the total content of higher alcohols when compared to pure S. cerevisiae fermentation. Sensory analysis indicated that A. pullulans impacted on wine highlighting the violet hue, plum jam aroma, body and equilibrium that are distinctive features of Malbec variety. A. pullulans GM-R-22 seems to be promising for applying to low-temperature red winemaking as an adjunct culture to S. cerevisiae to improve the wine quality and vinification process.
Fil: Merín, María Gabriela. Universidad Nacional de Cuyo. Facultad de Ciencias Aplicadas a la Industria; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; Argentina
Fil: Morata de Ambrosini, Vilma Inés. Universidad Nacional de Cuyo. Facultad de Ciencias Aplicadas a la Industria; Argentina
description Pectinolytic yeasts can be applied to winemaking with the purpose of improving sensory and technological properties of wine because of their enzymes secreted during vinification. In this work, the autochthonous yeast-like pectinolytic strain from D.O. San Rafael viticulture region, Aureobasidium pullulans GM-R-22, was used in co-culture with Saccharomyces cerevisiae IOC 18-2007 in microvinification trials with Malbec must applying pre-fermentative cold maceration (PCM). A. pullulans remained viable during PCM and S. cerevisiae growth and fermentative kinetics were not affected in mixed culture with respect to pure S. cerevisiae culture. High pectinolytic activity (9.13 U/mg) was detected in mixed A. pullulans vinification during PCM, in which conditions of low temperature (8 °C), low pH (3.8) and high sugar concentration (250.6 g/L) governed. Mixed A. pullulans wine showed enhanced colour compared with pure S. cerevisiae wine, characterised by higher colour index and percentage of red colour, lower tonality and percentage of yellow colour, and negative values of b* and h* indicating more bluish and purplish tonalities. Moreover, filtration time and turbidity diminished by a 40% in mixed A. pullulans wine. The presence of GM-R-22 strain improved the production of desirable volatile compounds, such as esters and norisoprenoids, which displayed the maximum odour activity values (OAVs), whereas this strain reduced the total content of higher alcohols when compared to pure S. cerevisiae fermentation. Sensory analysis indicated that A. pullulans impacted on wine highlighting the violet hue, plum jam aroma, body and equilibrium that are distinctive features of Malbec variety. A. pullulans GM-R-22 seems to be promising for applying to low-temperature red winemaking as an adjunct culture to S. cerevisiae to improve the wine quality and vinification process.
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/11336/100400
Merín, María Gabriela; Morata de Ambrosini, Vilma Inés; Kinetic and metabolic behaviour of the pectinolytic strain Aureobasidium pullulans GM-R-22 during pre-fermentative cold maceration and its effect on red wine quality; Elsevier Science; International Journal of Food Microbiology; 285; 11-2018; 18-26
0168-1605
CONICET Digital
CONICET
url http://hdl.handle.net/11336/100400
identifier_str_mv Merín, María Gabriela; Morata de Ambrosini, Vilma Inés; Kinetic and metabolic behaviour of the pectinolytic strain Aureobasidium pullulans GM-R-22 during pre-fermentative cold maceration and its effect on red wine quality; Elsevier Science; International Journal of Food Microbiology; 285; 11-2018; 18-26
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/url/https://linkinghub.elsevier.com/retrieve/pii/S0168160518303441
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.ijfoodmicro.2018.07.003
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 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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score 12.993085

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