Fermentation Performance of Selected Microorganisms in Malbec Musts under Two Different Wine Making Conditions

Autores
Ale, Cesar Emmanuel; Morata, Vilma Ines; Carrión Cervantes, Raúl Orlando; Pasteris, Sergio Enrique
Año de publicación
2016
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
This work evaluates the fermentation performance of simultaneous cultures of selected indigenous Saccharomyces cerevisiae mc2, Kloeckera apiculata mF and Oenococcus oeni X2L in Malbec musts. Fermentations (3 l) were carried out at the pilot plant under two conditions: 1-initial pH 5.5, 60.24 mg/l SO2, 26°C) and 2-initial pH 3.8, 125 mg/l SO2, 28°C), using different culture combinations and S.cerevisiae IOC 18-2007 as control. The final wine densities were 0.992-0.997 g/l (10 days). Microorganisms grew in all conditions. Yeasts prevailed, especially S. cerevisiae (108 CFU/ml) while O. oeni reached 107 CFU/ml. Total reducing sugars consumption was >80% and full malate consumption was observed in all musts inoculated with O. oeni. Ethanol formation corresponded to Malbec variety (310-342 mM), while total acidity did not exceed organoleptic quality limit (4.6-6.49 g/l). Glycerol production was ~84.3-95.1 mM. Among tested esters, ethyl acetate/2-phenyl ethyl acetate showed highest concentration. The sensoryanalysis showed the highest scores for visual descriptors (fluency, color intensity and tonality), olfactory intensity, taste descriptors and general harmony. Thus, we propose an inoculation condition using a mixed yeasts-O.oeni culture and an optimal statistical point to improve microbial performance to obtain quality Malbec wines enhancing body and sensorial properties.
Fil: Ale, Cesar Emmanuel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto Superior de Investigaciones Biológicas. Universidad Nacional de Tucumán. Instituto Superior de Investigaciones Biológicas; Argentina
Fil: Morata, Vilma Ines. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Cuyo. Facultad de Ciencias Aplicadas a la Industria; Argentina
Fil: Carrión Cervantes, Raúl Orlando. Universidad Nacional de Cuyo. Facultad de Ciencias Aplicadas a la Industria; Argentina
Fil: Pasteris, Sergio Enrique. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto Superior de Investigaciones Biológicas. Universidad Nacional de Tucumán. Instituto Superior de Investigaciones Biológicas; Argentina
Materia
MALBEC WINE
FERMENTATION
MIXED YEASTS CULTURE
OENOCOCCUS OENII
GLYCEROL
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/51806
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/51806
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Fermentation Performance of Selected Microorganisms in Malbec Musts under Two Different Wine Making ConditionsAle, Cesar EmmanuelMorata, Vilma InesCarrión Cervantes, Raúl OrlandoPasteris, Sergio EnriqueMALBEC WINEFERMENTATIONMIXED YEASTS CULTUREOENOCOCCUS OENIIGLYCEROLhttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1This work evaluates the fermentation performance of simultaneous cultures of selected indigenous Saccharomyces cerevisiae mc2, Kloeckera apiculata mF and Oenococcus oeni X2L in Malbec musts. Fermentations (3 l) were carried out at the pilot plant under two conditions: 1-initial pH 5.5, 60.24 mg/l SO2, 26°C) and 2-initial pH 3.8, 125 mg/l SO2, 28°C), using different culture combinations and S.cerevisiae IOC 18-2007 as control. The final wine densities were 0.992-0.997 g/l (10 days). Microorganisms grew in all conditions. Yeasts prevailed, especially S. cerevisiae (108 CFU/ml) while O. oeni reached 107 CFU/ml. Total reducing sugars consumption was >80% and full malate consumption was observed in all musts inoculated with O. oeni. Ethanol formation corresponded to Malbec variety (310-342 mM), while total acidity did not exceed organoleptic quality limit (4.6-6.49 g/l). Glycerol production was ~84.3-95.1 mM. Among tested esters, ethyl acetate/2-phenyl ethyl acetate showed highest concentration. The sensoryanalysis showed the highest scores for visual descriptors (fluency, color intensity and tonality), olfactory intensity, taste descriptors and general harmony. Thus, we propose an inoculation condition using a mixed yeasts-O.oeni culture and an optimal statistical point to improve microbial performance to obtain quality Malbec wines enhancing body and sensorial properties.Fil: Ale, Cesar Emmanuel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto Superior de Investigaciones Biológicas. Universidad Nacional de Tucumán. Instituto Superior de Investigaciones Biológicas; ArgentinaFil: Morata, Vilma Ines. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Cuyo. Facultad de Ciencias Aplicadas a la Industria; ArgentinaFil: Carrión Cervantes, Raúl Orlando. Universidad Nacional de Cuyo. Facultad de Ciencias Aplicadas a la Industria; ArgentinaFil: Pasteris, Sergio Enrique. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto Superior de Investigaciones Biológicas. Universidad Nacional de Tucumán. Instituto Superior de Investigaciones Biológicas; ArgentinaAcademia Publishing2016-08info: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/11336/51806Ale, Cesar Emmanuel; Morata, Vilma Ines; Carrión Cervantes, Raúl Orlando; Pasteris, Sergio Enrique; Fermentation Performance of Selected Microorganisms in Malbec Musts under Two Different Wine Making Conditions; Academia Publishing; Academia Journal of Microbiology Research; 4; 8; 8-2016; 109-1172315-7771CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://academiapublishing.org/journals/ajmr/abstract/2016/Aug/Ale%20et%20al.htminfo:eu-repo/semantics/altIdentifier/doi/10.15413/ajmr.2016.0118info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2026-03-11T11:41:05Zoai:ri.conicet.gov.ar:11336/51806instacron: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:34982026-03-11 11:41:06.255CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Fermentation Performance of Selected Microorganisms in Malbec Musts under Two Different Wine Making Conditions
title Fermentation Performance of Selected Microorganisms in Malbec Musts under Two Different Wine Making Conditions
spellingShingle Fermentation Performance of Selected Microorganisms in Malbec Musts under Two Different Wine Making Conditions
Ale, Cesar Emmanuel
MALBEC WINE
FERMENTATION
MIXED YEASTS CULTURE
OENOCOCCUS OENII
GLYCEROL
title_short Fermentation Performance of Selected Microorganisms in Malbec Musts under Two Different Wine Making Conditions
title_full Fermentation Performance of Selected Microorganisms in Malbec Musts under Two Different Wine Making Conditions
title_fullStr Fermentation Performance of Selected Microorganisms in Malbec Musts under Two Different Wine Making Conditions
title_full_unstemmed Fermentation Performance of Selected Microorganisms in Malbec Musts under Two Different Wine Making Conditions
title_sort Fermentation Performance of Selected Microorganisms in Malbec Musts under Two Different Wine Making Conditions
dc.creator.none.fl_str_mv Ale, Cesar Emmanuel
Morata, Vilma Ines
Carrión Cervantes, Raúl Orlando
Pasteris, Sergio Enrique
author Ale, Cesar Emmanuel
author_facet Ale, Cesar Emmanuel
Morata, Vilma Ines
Carrión Cervantes, Raúl Orlando
Pasteris, Sergio Enrique
author_role author
author2 Morata, Vilma Ines
Carrión Cervantes, Raúl Orlando
Pasteris, Sergio Enrique
author2_role author
author
author
dc.subject.none.fl_str_mv MALBEC WINE
FERMENTATION
MIXED YEASTS CULTURE
OENOCOCCUS OENII
GLYCEROL
topic MALBEC WINE
FERMENTATION
MIXED YEASTS CULTURE
OENOCOCCUS OENII
GLYCEROL
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv This work evaluates the fermentation performance of simultaneous cultures of selected indigenous Saccharomyces cerevisiae mc2, Kloeckera apiculata mF and Oenococcus oeni X2L in Malbec musts. Fermentations (3 l) were carried out at the pilot plant under two conditions: 1-initial pH 5.5, 60.24 mg/l SO2, 26°C) and 2-initial pH 3.8, 125 mg/l SO2, 28°C), using different culture combinations and S.cerevisiae IOC 18-2007 as control. The final wine densities were 0.992-0.997 g/l (10 days). Microorganisms grew in all conditions. Yeasts prevailed, especially S. cerevisiae (108 CFU/ml) while O. oeni reached 107 CFU/ml. Total reducing sugars consumption was >80% and full malate consumption was observed in all musts inoculated with O. oeni. Ethanol formation corresponded to Malbec variety (310-342 mM), while total acidity did not exceed organoleptic quality limit (4.6-6.49 g/l). Glycerol production was ~84.3-95.1 mM. Among tested esters, ethyl acetate/2-phenyl ethyl acetate showed highest concentration. The sensoryanalysis showed the highest scores for visual descriptors (fluency, color intensity and tonality), olfactory intensity, taste descriptors and general harmony. Thus, we propose an inoculation condition using a mixed yeasts-O.oeni culture and an optimal statistical point to improve microbial performance to obtain quality Malbec wines enhancing body and sensorial properties.
Fil: Ale, Cesar Emmanuel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto Superior de Investigaciones Biológicas. Universidad Nacional de Tucumán. Instituto Superior de Investigaciones Biológicas; Argentina
Fil: Morata, Vilma Ines. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Cuyo. Facultad de Ciencias Aplicadas a la Industria; Argentina
Fil: Carrión Cervantes, Raúl Orlando. Universidad Nacional de Cuyo. Facultad de Ciencias Aplicadas a la Industria; Argentina
Fil: Pasteris, Sergio Enrique. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto Superior de Investigaciones Biológicas. Universidad Nacional de Tucumán. Instituto Superior de Investigaciones Biológicas; Argentina
description This work evaluates the fermentation performance of simultaneous cultures of selected indigenous Saccharomyces cerevisiae mc2, Kloeckera apiculata mF and Oenococcus oeni X2L in Malbec musts. Fermentations (3 l) were carried out at the pilot plant under two conditions: 1-initial pH 5.5, 60.24 mg/l SO2, 26°C) and 2-initial pH 3.8, 125 mg/l SO2, 28°C), using different culture combinations and S.cerevisiae IOC 18-2007 as control. The final wine densities were 0.992-0.997 g/l (10 days). Microorganisms grew in all conditions. Yeasts prevailed, especially S. cerevisiae (108 CFU/ml) while O. oeni reached 107 CFU/ml. Total reducing sugars consumption was >80% and full malate consumption was observed in all musts inoculated with O. oeni. Ethanol formation corresponded to Malbec variety (310-342 mM), while total acidity did not exceed organoleptic quality limit (4.6-6.49 g/l). Glycerol production was ~84.3-95.1 mM. Among tested esters, ethyl acetate/2-phenyl ethyl acetate showed highest concentration. The sensoryanalysis showed the highest scores for visual descriptors (fluency, color intensity and tonality), olfactory intensity, taste descriptors and general harmony. Thus, we propose an inoculation condition using a mixed yeasts-O.oeni culture and an optimal statistical point to improve microbial performance to obtain quality Malbec wines enhancing body and sensorial properties.
publishDate 2016
dc.date.none.fl_str_mv 2016-08
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/11336/51806
Ale, Cesar Emmanuel; Morata, Vilma Ines; Carrión Cervantes, Raúl Orlando; Pasteris, Sergio Enrique; Fermentation Performance of Selected Microorganisms in Malbec Musts under Two Different Wine Making Conditions; Academia Publishing; Academia Journal of Microbiology Research; 4; 8; 8-2016; 109-117
2315-7771
CONICET Digital
CONICET
url http://hdl.handle.net/11336/51806
identifier_str_mv Ale, Cesar Emmanuel; Morata, Vilma Ines; Carrión Cervantes, Raúl Orlando; Pasteris, Sergio Enrique; Fermentation Performance of Selected Microorganisms in Malbec Musts under Two Different Wine Making Conditions; Academia Publishing; Academia Journal of Microbiology Research; 4; 8; 8-2016; 109-117
2315-7771
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://academiapublishing.org/journals/ajmr/abstract/2016/Aug/Ale%20et%20al.htm
info:eu-repo/semantics/altIdentifier/doi/10.15413/ajmr.2016.0118
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Academia Publishing
publisher.none.fl_str_mv Academia Publishing
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 12.977003

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