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
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/61286
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/61286
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str 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 Técnicas2025-09-29T09:32:34Zoai: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:34982025-09-29 09:32:34.476CONICET 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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score 13.069144

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