Culture-dependent and independent techniques to monitor yeast species during cold soak carried out at different temperatures in winemaking
- Autores
- Maturano, Yolanda Paola; Mestre Furlani, María Victoria; Combina, Mariana; Toro, Maria Eugenia; Vazquez, Fabio; Esteve Zarzoso, Braulio
- Año de publicación
- 2016
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- Transformation of grape must into wine is a process that may vary according to the consumers' requirements. Application of cold soak prior to alcoholic fermentation is a common practice in cellars in order to enhance flavor complexity and extraction of phenolic compounds. However, the effect of this step on wine yeast microbiota is not well-known. The current study simultaneously analyzed the effect of different cold soak temperatures on the microbiological population throughout the process and the use of culture-dependent and independent techniques to study this yeast ecology. The temperatures assayed were those normally applied in wineries: 2.5, 8 and 12 °C. PCR-DGGE allowed detection of the most representative species such as Hanseniaspora uvarum, Starmerella bacillaris and Saccharomyces cerevisiae. As could be expected, highest diversity indices were obtained at the beginning of each process, and survival of H. uvarum or S. bacillaris depended on the temperature. Our results are in agreement with those obtained with culture independent methods, but qPCR showed higher precision and a different behavior was observed for each yeast species and at each temperature assayed. Comparison of both culture-independent techniques can provide a general overview of the whole process, although DGGE does not reveal the diversity expected due to the reported problems with the sensitivity of this technique.
Fil: Maturano, Yolanda Paola. Universidad Nacional de San Juan. Facultad de Ingeniería; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Mestre Furlani, María Victoria. Universidad Nacional de San Juan. Facultad de Ingeniería; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
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
Fil: Toro, Maria Eugenia. Universidad Nacional de San Juan. Facultad de Ingeniería; Argentina
Fil: Vazquez, Fabio. Universidad Nacional de San Juan. Facultad de Ingeniería; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Esteve Zarzoso, Braulio. Universitat Rovira I Virgili; España - Materia
-
Non-Saccharomyces Yeasts
Pcr- Dgge
Plate Count
Pre-Fermentative Cold Soak
Quantitative Pcr (Qpcr)
Saccharomyces Cerevisiae - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
- Repositorio
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/61286
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oai:ri.conicet.gov.ar:11336/61286 |
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CONICET Digital (CONICET) |
spelling |
Culture-dependent and independent techniques to monitor yeast species during cold soak carried out at different temperatures in winemakingMaturano, Yolanda PaolaMestre Furlani, María VictoriaCombina, MarianaToro, Maria EugeniaVazquez, FabioEsteve Zarzoso, BraulioNon-Saccharomyces YeastsPcr- DggePlate CountPre-Fermentative Cold SoakQuantitative Pcr (Qpcr)Saccharomyces Cerevisiaehttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1Transformation of grape must into wine is a process that may vary according to the consumers' requirements. Application of cold soak prior to alcoholic fermentation is a common practice in cellars in order to enhance flavor complexity and extraction of phenolic compounds. However, the effect of this step on wine yeast microbiota is not well-known. The current study simultaneously analyzed the effect of different cold soak temperatures on the microbiological population throughout the process and the use of culture-dependent and independent techniques to study this yeast ecology. The temperatures assayed were those normally applied in wineries: 2.5, 8 and 12 °C. PCR-DGGE allowed detection of the most representative species such as Hanseniaspora uvarum, Starmerella bacillaris and Saccharomyces cerevisiae. As could be expected, highest diversity indices were obtained at the beginning of each process, and survival of H. uvarum or S. bacillaris depended on the temperature. Our results are in agreement with those obtained with culture independent methods, but qPCR showed higher precision and a different behavior was observed for each yeast species and at each temperature assayed. Comparison of both culture-independent techniques can provide a general overview of the whole process, although DGGE does not reveal the diversity expected due to the reported problems with the sensitivity of this technique.Fil: Maturano, Yolanda Paola. Universidad Nacional de San Juan. Facultad de Ingeniería; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Mestre Furlani, María Victoria. Universidad Nacional de San Juan. Facultad de Ingeniería; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Combina, Mariana. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria Mendoza; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Toro, Maria Eugenia. Universidad Nacional de San Juan. Facultad de Ingeniería; ArgentinaFil: Vazquez, Fabio. Universidad Nacional de San Juan. Facultad de Ingeniería; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Esteve Zarzoso, Braulio. Universitat Rovira I Virgili; EspañaElsevier Science2016-11info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/61286Maturano, Yolanda Paola; Mestre Furlani, María Victoria; Combina, Mariana; Toro, Maria Eugenia; Vazquez, Fabio; et al.; Culture-dependent and independent techniques to monitor yeast species during cold soak carried out at different temperatures in winemaking; Elsevier Science; International Journal of Food Microbiology; 237; 11-2016; 142-1490168-1605CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.ijfoodmicro.2016.08.013info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0168160516304160info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:43:24Zoai:ri.conicet.gov.ar:11336/61286instacron: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 09:43:24.581CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse |
dc.title.none.fl_str_mv |
Culture-dependent and independent techniques to monitor yeast species during cold soak carried out at different temperatures in winemaking |
title |
Culture-dependent and independent techniques to monitor yeast species during cold soak carried out at different temperatures in winemaking |
spellingShingle |
Culture-dependent and independent techniques to monitor yeast species during cold soak carried out at different temperatures in winemaking Maturano, Yolanda Paola Non-Saccharomyces Yeasts Pcr- Dgge Plate Count Pre-Fermentative Cold Soak Quantitative Pcr (Qpcr) Saccharomyces Cerevisiae |
title_short |
Culture-dependent and independent techniques to monitor yeast species during cold soak carried out at different temperatures in winemaking |
title_full |
Culture-dependent and independent techniques to monitor yeast species during cold soak carried out at different temperatures in winemaking |
title_fullStr |
Culture-dependent and independent techniques to monitor yeast species during cold soak carried out at different temperatures in winemaking |
title_full_unstemmed |
Culture-dependent and independent techniques to monitor yeast species during cold soak carried out at different temperatures in winemaking |
title_sort |
Culture-dependent and independent techniques to monitor yeast species during cold soak carried out at different temperatures in winemaking |
dc.creator.none.fl_str_mv |
Maturano, Yolanda Paola Mestre Furlani, María Victoria Combina, Mariana Toro, Maria Eugenia Vazquez, Fabio Esteve Zarzoso, Braulio |
author |
Maturano, Yolanda Paola |
author_facet |
Maturano, Yolanda Paola Mestre Furlani, María Victoria Combina, Mariana Toro, Maria Eugenia Vazquez, Fabio Esteve Zarzoso, Braulio |
author_role |
author |
author2 |
Mestre Furlani, María Victoria Combina, Mariana Toro, Maria Eugenia Vazquez, Fabio Esteve Zarzoso, Braulio |
author2_role |
author author author author author |
dc.subject.none.fl_str_mv |
Non-Saccharomyces Yeasts Pcr- Dgge Plate Count Pre-Fermentative Cold Soak Quantitative Pcr (Qpcr) Saccharomyces Cerevisiae |
topic |
Non-Saccharomyces Yeasts Pcr- Dgge Plate Count Pre-Fermentative Cold Soak Quantitative Pcr (Qpcr) Saccharomyces Cerevisiae |
purl_subject.fl_str_mv |
https://purl.org/becyt/ford/1.6 https://purl.org/becyt/ford/1 |
dc.description.none.fl_txt_mv |
Transformation of grape must into wine is a process that may vary according to the consumers' requirements. Application of cold soak prior to alcoholic fermentation is a common practice in cellars in order to enhance flavor complexity and extraction of phenolic compounds. However, the effect of this step on wine yeast microbiota is not well-known. The current study simultaneously analyzed the effect of different cold soak temperatures on the microbiological population throughout the process and the use of culture-dependent and independent techniques to study this yeast ecology. The temperatures assayed were those normally applied in wineries: 2.5, 8 and 12 °C. PCR-DGGE allowed detection of the most representative species such as Hanseniaspora uvarum, Starmerella bacillaris and Saccharomyces cerevisiae. As could be expected, highest diversity indices were obtained at the beginning of each process, and survival of H. uvarum or S. bacillaris depended on the temperature. Our results are in agreement with those obtained with culture independent methods, but qPCR showed higher precision and a different behavior was observed for each yeast species and at each temperature assayed. Comparison of both culture-independent techniques can provide a general overview of the whole process, although DGGE does not reveal the diversity expected due to the reported problems with the sensitivity of this technique. Fil: Maturano, Yolanda Paola. Universidad Nacional de San Juan. Facultad de Ingeniería; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Mestre Furlani, María Victoria. Universidad Nacional de San Juan. Facultad de Ingeniería; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina 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 Fil: Toro, Maria Eugenia. Universidad Nacional de San Juan. Facultad de Ingeniería; Argentina Fil: Vazquez, Fabio. Universidad Nacional de San Juan. Facultad de Ingeniería; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Esteve Zarzoso, Braulio. Universitat Rovira I Virgili; España |
description |
Transformation of grape must into wine is a process that may vary according to the consumers' requirements. Application of cold soak prior to alcoholic fermentation is a common practice in cellars in order to enhance flavor complexity and extraction of phenolic compounds. However, the effect of this step on wine yeast microbiota is not well-known. The current study simultaneously analyzed the effect of different cold soak temperatures on the microbiological population throughout the process and the use of culture-dependent and independent techniques to study this yeast ecology. The temperatures assayed were those normally applied in wineries: 2.5, 8 and 12 °C. PCR-DGGE allowed detection of the most representative species such as Hanseniaspora uvarum, Starmerella bacillaris and Saccharomyces cerevisiae. As could be expected, highest diversity indices were obtained at the beginning of each process, and survival of H. uvarum or S. bacillaris depended on the temperature. Our results are in agreement with those obtained with culture independent methods, but qPCR showed higher precision and a different behavior was observed for each yeast species and at each temperature assayed. Comparison of both culture-independent techniques can provide a general overview of the whole process, although DGGE does not reveal the diversity expected due to the reported problems with the sensitivity of this technique. |
publishDate |
2016 |
dc.date.none.fl_str_mv |
2016-11 |
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/11336/61286 Maturano, Yolanda Paola; Mestre Furlani, María Victoria; Combina, Mariana; Toro, Maria Eugenia; Vazquez, Fabio; et al.; Culture-dependent and independent techniques to monitor yeast species during cold soak carried out at different temperatures in winemaking; Elsevier Science; International Journal of Food Microbiology; 237; 11-2016; 142-149 0168-1605 CONICET Digital CONICET |
url |
http://hdl.handle.net/11336/61286 |
identifier_str_mv |
Maturano, Yolanda Paola; Mestre Furlani, María Victoria; Combina, Mariana; Toro, Maria Eugenia; Vazquez, Fabio; et al.; Culture-dependent and independent techniques to monitor yeast species during cold soak carried out at different temperatures in winemaking; Elsevier Science; International Journal of Food Microbiology; 237; 11-2016; 142-149 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/doi/10.1016/j.ijfoodmicro.2016.08.013 info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0168160516304160 |
dc.rights.none.fl_str_mv |
info:eu-repo/semantics/openAccess https://creativecommons.org/licenses/by-nc-nd/2.5/ar/ |
eu_rights_str_mv |
openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/ |
dc.format.none.fl_str_mv |
application/pdf application/pdf application/pdf application/pdf 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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1842268599705665536 |
score |
13.13397 |