Influence of culture and nutritional conditions on self-flocculation of a Kloeckera apiculata wine strain

Autores
Sosa, Oscar Antonio; Farias, Marta Elena
Año de publicación
2012
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The current work examines the environmental conditions to control the expression of self-flocculation of Kloeckera apiculata mc1 isolated from Argentinian grapes with proven beneficial effect on wine aroma. Temperature had a direct effect on the expression of flocculation resulting in an increase in the number of zymolectin sites determined with a BSA-Gal-FITC probe and quantified with the Scatchard plot. Agitation had a positive effect on yeast flocculation and the effect did not correlate with an increase in the hydrophobic index. The addition of glucose, fructose or ethanol to yeast nitrogen base medium without amino acids or ammonium sulphate stimulated flocculation. Assimilative nitrogen sources had a negative impact on flocculation in the absence of an energy source. During winemaking, control of flocculation by environmental factors such as temperature and the presence of nutrients could be applied in order to optimize the fermentation process and hence the quality of the final product. Knowledge of the effect of different parameters on flocculation of the wine yeast K. apiculata mc1 allows prediction of the behaviour of this yeast during fermentation.
Fil: Sosa, Oscar Antonio. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Farias, Marta Elena. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina
Materia
Kloeckera Apiculata
Flocculent Phenotype
Wine Yeast
Environmental Conditions
Vinski Kvasac
Fenotip Flokulanta
Uvjeti Okoline
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:11336/57262
Acceder
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network_name_str CONICET Digital (CONICET)
spelling Influence of culture and nutritional conditions on self-flocculation of a Kloeckera apiculata wine strainUtjecaj sastava podloge i dodatka hranjivih tvari na spontanu flokulaciju vinskoga kvasca Kloeckera apiculataSosa, Oscar AntonioFarias, Marta ElenaKloeckera ApiculataFlocculent PhenotypeWine YeastEnvironmental ConditionsVinski KvasacFenotip FlokulantaUvjeti Okolinehttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1The current work examines the environmental conditions to control the expression of self-flocculation of Kloeckera apiculata mc1 isolated from Argentinian grapes with proven beneficial effect on wine aroma. Temperature had a direct effect on the expression of flocculation resulting in an increase in the number of zymolectin sites determined with a BSA-Gal-FITC probe and quantified with the Scatchard plot. Agitation had a positive effect on yeast flocculation and the effect did not correlate with an increase in the hydrophobic index. The addition of glucose, fructose or ethanol to yeast nitrogen base medium without amino acids or ammonium sulphate stimulated flocculation. Assimilative nitrogen sources had a negative impact on flocculation in the absence of an energy source. During winemaking, control of flocculation by environmental factors such as temperature and the presence of nutrients could be applied in order to optimize the fermentation process and hence the quality of the final product. Knowledge of the effect of different parameters on flocculation of the wine yeast K. apiculata mc1 allows prediction of the behaviour of this yeast during fermentation.Fil: Sosa, Oscar Antonio. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaFil: Farias, Marta Elena. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; ArgentinaUniversity of Zagreb. Faculty of Food Technology and Biotechnology2012-03info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/zipapplication/mswordapplication/pdfhttp://hdl.handle.net/11336/57262Sosa, Oscar Antonio; Farias, Marta Elena; Influence of culture and nutritional conditions on self-flocculation of a Kloeckera apiculata wine strain; University of Zagreb. Faculty of Food Technology and Biotechnology; Food Technology And Biotechnology; 50; 1; 3-2012; 66-721330-98621334-2606CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://www.ftb.com.hr/archives/77-volume-50-issue-no-1/405-influence-of-culture-and-nutritional-conditions-on-self-flocculation-of-a-kloeckera-apiculata-wine-straininfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T14:51:39Zoai:ri.conicet.gov.ar:11336/57262instacron: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:34982025-10-15 14:51:39.703CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Influence of culture and nutritional conditions on self-flocculation of a Kloeckera apiculata wine strain
Utjecaj sastava podloge i dodatka hranjivih tvari na spontanu flokulaciju vinskoga kvasca Kloeckera apiculata
title Influence of culture and nutritional conditions on self-flocculation of a Kloeckera apiculata wine strain
spellingShingle Influence of culture and nutritional conditions on self-flocculation of a Kloeckera apiculata wine strain
Sosa, Oscar Antonio
Kloeckera Apiculata
Flocculent Phenotype
Wine Yeast
Environmental Conditions
Vinski Kvasac
Fenotip Flokulanta
Uvjeti Okoline
title_short Influence of culture and nutritional conditions on self-flocculation of a Kloeckera apiculata wine strain
title_full Influence of culture and nutritional conditions on self-flocculation of a Kloeckera apiculata wine strain
title_fullStr Influence of culture and nutritional conditions on self-flocculation of a Kloeckera apiculata wine strain
title_full_unstemmed Influence of culture and nutritional conditions on self-flocculation of a Kloeckera apiculata wine strain
title_sort Influence of culture and nutritional conditions on self-flocculation of a Kloeckera apiculata wine strain
dc.creator.none.fl_str_mv Sosa, Oscar Antonio
Farias, Marta Elena
author Sosa, Oscar Antonio
author_facet Sosa, Oscar Antonio
Farias, Marta Elena
author_role author
author2 Farias, Marta Elena
author2_role author
dc.subject.none.fl_str_mv Kloeckera Apiculata
Flocculent Phenotype
Wine Yeast
Environmental Conditions
Vinski Kvasac
Fenotip Flokulanta
Uvjeti Okoline
topic Kloeckera Apiculata
Flocculent Phenotype
Wine Yeast
Environmental Conditions
Vinski Kvasac
Fenotip Flokulanta
Uvjeti Okoline
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv The current work examines the environmental conditions to control the expression of self-flocculation of Kloeckera apiculata mc1 isolated from Argentinian grapes with proven beneficial effect on wine aroma. Temperature had a direct effect on the expression of flocculation resulting in an increase in the number of zymolectin sites determined with a BSA-Gal-FITC probe and quantified with the Scatchard plot. Agitation had a positive effect on yeast flocculation and the effect did not correlate with an increase in the hydrophobic index. The addition of glucose, fructose or ethanol to yeast nitrogen base medium without amino acids or ammonium sulphate stimulated flocculation. Assimilative nitrogen sources had a negative impact on flocculation in the absence of an energy source. During winemaking, control of flocculation by environmental factors such as temperature and the presence of nutrients could be applied in order to optimize the fermentation process and hence the quality of the final product. Knowledge of the effect of different parameters on flocculation of the wine yeast K. apiculata mc1 allows prediction of the behaviour of this yeast during fermentation.
Fil: Sosa, Oscar Antonio. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Farias, Marta Elena. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina
description The current work examines the environmental conditions to control the expression of self-flocculation of Kloeckera apiculata mc1 isolated from Argentinian grapes with proven beneficial effect on wine aroma. Temperature had a direct effect on the expression of flocculation resulting in an increase in the number of zymolectin sites determined with a BSA-Gal-FITC probe and quantified with the Scatchard plot. Agitation had a positive effect on yeast flocculation and the effect did not correlate with an increase in the hydrophobic index. The addition of glucose, fructose or ethanol to yeast nitrogen base medium without amino acids or ammonium sulphate stimulated flocculation. Assimilative nitrogen sources had a negative impact on flocculation in the absence of an energy source. During winemaking, control of flocculation by environmental factors such as temperature and the presence of nutrients could be applied in order to optimize the fermentation process and hence the quality of the final product. Knowledge of the effect of different parameters on flocculation of the wine yeast K. apiculata mc1 allows prediction of the behaviour of this yeast during fermentation.
publishDate 2012
dc.date.none.fl_str_mv 2012-03
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/11336/57262
Sosa, Oscar Antonio; Farias, Marta Elena; Influence of culture and nutritional conditions on self-flocculation of a Kloeckera apiculata wine strain; University of Zagreb. Faculty of Food Technology and Biotechnology; Food Technology And Biotechnology; 50; 1; 3-2012; 66-72
1330-9862
1334-2606
CONICET Digital
CONICET
url http://hdl.handle.net/11336/57262
identifier_str_mv Sosa, Oscar Antonio; Farias, Marta Elena; Influence of culture and nutritional conditions on self-flocculation of a Kloeckera apiculata wine strain; University of Zagreb. Faculty of Food Technology and Biotechnology; Food Technology And Biotechnology; 50; 1; 3-2012; 66-72
1330-9862
1334-2606
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://www.ftb.com.hr/archives/77-volume-50-issue-no-1/405-influence-of-culture-and-nutritional-conditions-on-self-flocculation-of-a-kloeckera-apiculata-wine-strain
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/zip
application/msword
application/pdf
dc.publisher.none.fl_str_mv University of Zagreb. Faculty of Food Technology and Biotechnology
publisher.none.fl_str_mv University of Zagreb. Faculty of Food Technology and Biotechnology
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_ 1846083043382525952
score 13.22299

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