Selection of indigenous Saccharomyces cerevisiae strains to ferment red musts at low temperature

Autores
Massera, Ariel Fernando; Assof Roa, Mariela Vanesa; Sturm, María Elena; Sari, Santiago Eduardo; Jofré, Viviana; Cordero Otero, Ricardo; Combina, Mariana
Año de publicación
2012
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The aim of this work was to select native Saccharomyces cerevisiae strains to conduct the alcoholic fermentation of red must at low temperature (15°C), thus producing volatile compounds that enhance the aromatic profile of young red wines. Native yeast strains were isolated from red musts and characterized using different oenological and technological criteria. The selection procedure included evaluating the yeasts’ characteristics in order to efficiently transform grape sugars into alcohol and carbon dioxide at a controlled rate and without development of off-flavors. The selection procedure also considered another set of oenological properties, namely: SO2 resistance, killer activity, low foam production, volatile acidity, high ethanol production and tolerance, sugar exhaustion, growth at low temperature, growth at high sugar concentration, formation of H2S, β-glycosidase activity and volatile compound synthesis in synthetic media. The pre-selected native S. cerevisiae strains were evaluated in microvinifications of Malbec must at 15°C, which were then evaluated to volatile compound composition and subjected to a sensorial descriptive analysis. The complete selection procedure was carried out over 2 years. This study provides a complete description of techniques for obtaining validated scientific results that can be used by oenologists and researchers in the selection of specific yeasts.
Fil: Massera, Ariel Fernando. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria Mendoza; Argentina
Fil: Assof Roa, Mariela Vanesa. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria Mendoza; Argentina
Fil: Sturm, María Elena. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria Mendoza; Argentina
Fil: Sari, Santiago Eduardo. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria Mendoza; Argentina
Fil: Jofré, Viviana. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria Mendoza; Argentina
Fil: Cordero Otero, Ricardo. Universitat Rovira I Virgili; España
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; Argentina
Materia
AROMATIC PROFILE
FERMENTATION
LOW TEMPERATURE
RED WINE
SACCHAROMYCES CEREVISIAE
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:11336/216151
Acceder
id CONICETDig_7da11b05e3224c8433f4a25e84904986
oai_identifier_str oai:ri.conicet.gov.ar:11336/216151
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Selection of indigenous Saccharomyces cerevisiae strains to ferment red musts at low temperatureMassera, Ariel FernandoAssof Roa, Mariela VanesaSturm, María ElenaSari, Santiago EduardoJofré, VivianaCordero Otero, RicardoCombina, MarianaAROMATIC PROFILEFERMENTATIONLOW TEMPERATURERED WINESACCHAROMYCES CEREVISIAEhttps://purl.org/becyt/ford/2.9https://purl.org/becyt/ford/2The aim of this work was to select native Saccharomyces cerevisiae strains to conduct the alcoholic fermentation of red must at low temperature (15°C), thus producing volatile compounds that enhance the aromatic profile of young red wines. Native yeast strains were isolated from red musts and characterized using different oenological and technological criteria. The selection procedure included evaluating the yeasts’ characteristics in order to efficiently transform grape sugars into alcohol and carbon dioxide at a controlled rate and without development of off-flavors. The selection procedure also considered another set of oenological properties, namely: SO2 resistance, killer activity, low foam production, volatile acidity, high ethanol production and tolerance, sugar exhaustion, growth at low temperature, growth at high sugar concentration, formation of H2S, β-glycosidase activity and volatile compound synthesis in synthetic media. The pre-selected native S. cerevisiae strains were evaluated in microvinifications of Malbec must at 15°C, which were then evaluated to volatile compound composition and subjected to a sensorial descriptive analysis. The complete selection procedure was carried out over 2 years. This study provides a complete description of techniques for obtaining validated scientific results that can be used by oenologists and researchers in the selection of specific yeasts.Fil: Massera, Ariel Fernando. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria Mendoza; ArgentinaFil: Assof Roa, Mariela Vanesa. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria Mendoza; ArgentinaFil: Sturm, María Elena. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria Mendoza; ArgentinaFil: Sari, Santiago Eduardo. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria Mendoza; ArgentinaFil: Jofré, Viviana. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria Mendoza; ArgentinaFil: Cordero Otero, Ricardo. Universitat Rovira I Virgili; EspañaFil: Combina, Mariana. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria Mendoza; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaInst Microbiologia2012-05info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/216151Massera, Ariel Fernando; Assof Roa, Mariela Vanesa; Sturm, María Elena; Sari, Santiago Eduardo; Jofré, Viviana; et al.; Selection of indigenous Saccharomyces cerevisiae strains to ferment red musts at low temperature; Inst Microbiologia; Annals Of Microbiology; 62; 1; 5-2012; 367-3801590-4261CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1007/s13213-011-0271-0info:eu-repo/semantics/altIdentifier/url/https://link.springer.com/article/10.1007/s13213-011-0271-0info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:57:54Zoai:ri.conicet.gov.ar:11336/216151instacron: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 09:57:56.051CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Selection of indigenous Saccharomyces cerevisiae strains to ferment red musts at low temperature
title Selection of indigenous Saccharomyces cerevisiae strains to ferment red musts at low temperature
spellingShingle Selection of indigenous Saccharomyces cerevisiae strains to ferment red musts at low temperature
Massera, Ariel Fernando
AROMATIC PROFILE
FERMENTATION
LOW TEMPERATURE
RED WINE
SACCHAROMYCES CEREVISIAE
title_short Selection of indigenous Saccharomyces cerevisiae strains to ferment red musts at low temperature
title_full Selection of indigenous Saccharomyces cerevisiae strains to ferment red musts at low temperature
title_fullStr Selection of indigenous Saccharomyces cerevisiae strains to ferment red musts at low temperature
title_full_unstemmed Selection of indigenous Saccharomyces cerevisiae strains to ferment red musts at low temperature
title_sort Selection of indigenous Saccharomyces cerevisiae strains to ferment red musts at low temperature
dc.creator.none.fl_str_mv Massera, Ariel Fernando
Assof Roa, Mariela Vanesa
Sturm, María Elena
Sari, Santiago Eduardo
Jofré, Viviana
Cordero Otero, Ricardo
Combina, Mariana
author Massera, Ariel Fernando
author_facet Massera, Ariel Fernando
Assof Roa, Mariela Vanesa
Sturm, María Elena
Sari, Santiago Eduardo
Jofré, Viviana
Cordero Otero, Ricardo
Combina, Mariana
author_role author
author2 Assof Roa, Mariela Vanesa
Sturm, María Elena
Sari, Santiago Eduardo
Jofré, Viviana
Cordero Otero, Ricardo
Combina, Mariana
author2_role author
author
author
author
author
author
dc.subject.none.fl_str_mv AROMATIC PROFILE
FERMENTATION
LOW TEMPERATURE
RED WINE
SACCHAROMYCES CEREVISIAE
topic AROMATIC PROFILE
FERMENTATION
LOW TEMPERATURE
RED WINE
SACCHAROMYCES CEREVISIAE
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.9
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The aim of this work was to select native Saccharomyces cerevisiae strains to conduct the alcoholic fermentation of red must at low temperature (15°C), thus producing volatile compounds that enhance the aromatic profile of young red wines. Native yeast strains were isolated from red musts and characterized using different oenological and technological criteria. The selection procedure included evaluating the yeasts’ characteristics in order to efficiently transform grape sugars into alcohol and carbon dioxide at a controlled rate and without development of off-flavors. The selection procedure also considered another set of oenological properties, namely: SO2 resistance, killer activity, low foam production, volatile acidity, high ethanol production and tolerance, sugar exhaustion, growth at low temperature, growth at high sugar concentration, formation of H2S, β-glycosidase activity and volatile compound synthesis in synthetic media. The pre-selected native S. cerevisiae strains were evaluated in microvinifications of Malbec must at 15°C, which were then evaluated to volatile compound composition and subjected to a sensorial descriptive analysis. The complete selection procedure was carried out over 2 years. This study provides a complete description of techniques for obtaining validated scientific results that can be used by oenologists and researchers in the selection of specific yeasts.
Fil: Massera, Ariel Fernando. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria Mendoza; Argentina
Fil: Assof Roa, Mariela Vanesa. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria Mendoza; Argentina
Fil: Sturm, María Elena. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria Mendoza; Argentina
Fil: Sari, Santiago Eduardo. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria Mendoza; Argentina
Fil: Jofré, Viviana. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria Mendoza; Argentina
Fil: Cordero Otero, Ricardo. Universitat Rovira I Virgili; España
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; Argentina
description The aim of this work was to select native Saccharomyces cerevisiae strains to conduct the alcoholic fermentation of red must at low temperature (15°C), thus producing volatile compounds that enhance the aromatic profile of young red wines. Native yeast strains were isolated from red musts and characterized using different oenological and technological criteria. The selection procedure included evaluating the yeasts’ characteristics in order to efficiently transform grape sugars into alcohol and carbon dioxide at a controlled rate and without development of off-flavors. The selection procedure also considered another set of oenological properties, namely: SO2 resistance, killer activity, low foam production, volatile acidity, high ethanol production and tolerance, sugar exhaustion, growth at low temperature, growth at high sugar concentration, formation of H2S, β-glycosidase activity and volatile compound synthesis in synthetic media. The pre-selected native S. cerevisiae strains were evaluated in microvinifications of Malbec must at 15°C, which were then evaluated to volatile compound composition and subjected to a sensorial descriptive analysis. The complete selection procedure was carried out over 2 years. This study provides a complete description of techniques for obtaining validated scientific results that can be used by oenologists and researchers in the selection of specific yeasts.
publishDate 2012
dc.date.none.fl_str_mv 2012-05
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/11336/216151
Massera, Ariel Fernando; Assof Roa, Mariela Vanesa; Sturm, María Elena; Sari, Santiago Eduardo; Jofré, Viviana; et al.; Selection of indigenous Saccharomyces cerevisiae strains to ferment red musts at low temperature; Inst Microbiologia; Annals Of Microbiology; 62; 1; 5-2012; 367-380
1590-4261
CONICET Digital
CONICET
url http://hdl.handle.net/11336/216151
identifier_str_mv Massera, Ariel Fernando; Assof Roa, Mariela Vanesa; Sturm, María Elena; Sari, Santiago Eduardo; Jofré, Viviana; et al.; Selection of indigenous Saccharomyces cerevisiae strains to ferment red musts at low temperature; Inst Microbiologia; Annals Of Microbiology; 62; 1; 5-2012; 367-380
1590-4261
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1007/s13213-011-0271-0
info:eu-repo/semantics/altIdentifier/url/https://link.springer.com/article/10.1007/s13213-011-0271-0
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
application/pdf
dc.publisher.none.fl_str_mv Inst Microbiologia
publisher.none.fl_str_mv Inst Microbiologia
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
_version_ 1842269490227707904
score 13.13397

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