Killer yeasts used as starter cultures to modulate the behavior of potential spoilage non-Saccharomyces yeasts during Malbec wine fermentation

Autores
Fernandez de Ullivarri, Miguel; Merín, María Gabriela; Raya, Raul Ricardo; Morata, Vilma Ines; Mendoza, Lucia Margarita
Año de publicación
2023
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
east contamination is an important problem that affects wine production worldwide. In the present work, fermentative and biocontrol properties under winemaking conditions of the two killer strains, Saccharomyces cerevisiae Cf8 and Wickerhamomyces anomalus Cf20, were evaluated. S. cerevisiae Cf8 and its combination with W. anomalus Cf20 were able to effectively control the growth of Meyerozyma guilliermondii Cd6 at low SO2 concentrations during Malbec must fermentation. Although the killer strain Cf8 alone exerted lower inhibitory activity, it modulated the growth of the strain Cd6, which positively influenced on wine aroma and complexity without being detrimental to product quality. Malbec wine produced by mixed culture Cf8 and Cd6 was the preferred one by the judges in the sensory analysis. To our knowledge, this is the first study made on red wines produced with indigenous killer yeasts from the Northwest Region of Argentina, as well as the first report of the modulation of potential spoilage yeasts into positive starters using killer yeasts in wine production. These results suggest that killer yeasts could be utilized as starter cultures to produce regional wines using low concentrations of SO2.
Fil: Fernandez de Ullivarri, Miguel. 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: Merín, María Gabriela. Universidad Nacional de Cuyo. Facultad de Ciencias Aplicadas a la Industria; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; Argentina
Fil: Raya, Raul Ricardo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Morata, Vilma Ines. Universidad Nacional de Cuyo. Facultad de Ciencias Aplicadas a la Industria; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; Argentina
Fil: Mendoza, Lucia Margarita. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Materia
ARGENTINA WINE
BIOCONTROL AGENT
INDIGENOUS STARTERS
KILLER TOXIN
SPOLIAGE YEAST
Nivel de accesibilidad
acceso embargado
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:11336/222406
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/222406
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Killer yeasts used as starter cultures to modulate the behavior of potential spoilage non-Saccharomyces yeasts during Malbec wine fermentationFernandez de Ullivarri, MiguelMerín, María GabrielaRaya, Raul RicardoMorata, Vilma InesMendoza, Lucia MargaritaARGENTINA WINEBIOCONTROL AGENTINDIGENOUS STARTERSKILLER TOXINSPOLIAGE YEASThttps://purl.org/becyt/ford/2.9https://purl.org/becyt/ford/2east contamination is an important problem that affects wine production worldwide. In the present work, fermentative and biocontrol properties under winemaking conditions of the two killer strains, Saccharomyces cerevisiae Cf8 and Wickerhamomyces anomalus Cf20, were evaluated. S. cerevisiae Cf8 and its combination with W. anomalus Cf20 were able to effectively control the growth of Meyerozyma guilliermondii Cd6 at low SO2 concentrations during Malbec must fermentation. Although the killer strain Cf8 alone exerted lower inhibitory activity, it modulated the growth of the strain Cd6, which positively influenced on wine aroma and complexity without being detrimental to product quality. Malbec wine produced by mixed culture Cf8 and Cd6 was the preferred one by the judges in the sensory analysis. To our knowledge, this is the first study made on red wines produced with indigenous killer yeasts from the Northwest Region of Argentina, as well as the first report of the modulation of potential spoilage yeasts into positive starters using killer yeasts in wine production. These results suggest that killer yeasts could be utilized as starter cultures to produce regional wines using low concentrations of SO2.Fil: Fernandez de Ullivarri, Miguel. 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: Merín, María Gabriela. Universidad Nacional de Cuyo. Facultad de Ciencias Aplicadas a la Industria; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; ArgentinaFil: Raya, Raul Ricardo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaFil: Morata, Vilma Ines. Universidad Nacional de Cuyo. Facultad de Ciencias Aplicadas a la Industria; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; ArgentinaFil: Mendoza, Lucia Margarita. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaElsevier2023-12info:eu-repo/date/embargoEnd/2024-06-04info: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/11336/222406Fernandez de Ullivarri, Miguel; Merín, María Gabriela; Raya, Raul Ricardo; Morata, Vilma Ines; Mendoza, Lucia Margarita; Killer yeasts used as starter cultures to modulate the behavior of potential spoilage non-Saccharomyces yeasts during Malbec wine fermentation; Elsevier; Food Bioscience; 12-2023; 1-372212-4292CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://linkinghub.elsevier.com/retrieve/pii/S2212429223010751info:eu-repo/semantics/altIdentifier/doi/10.1016/j.fbio.2023.103424info:eu-repo/semantics/embargoedAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T10:07:26Zoai:ri.conicet.gov.ar:11336/222406instacron: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 10:07:26.616CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Killer yeasts used as starter cultures to modulate the behavior of potential spoilage non-Saccharomyces yeasts during Malbec wine fermentation
title Killer yeasts used as starter cultures to modulate the behavior of potential spoilage non-Saccharomyces yeasts during Malbec wine fermentation
spellingShingle Killer yeasts used as starter cultures to modulate the behavior of potential spoilage non-Saccharomyces yeasts during Malbec wine fermentation
Fernandez de Ullivarri, Miguel
ARGENTINA WINE
BIOCONTROL AGENT
INDIGENOUS STARTERS
KILLER TOXIN
SPOLIAGE YEAST
title_short Killer yeasts used as starter cultures to modulate the behavior of potential spoilage non-Saccharomyces yeasts during Malbec wine fermentation
title_full Killer yeasts used as starter cultures to modulate the behavior of potential spoilage non-Saccharomyces yeasts during Malbec wine fermentation
title_fullStr Killer yeasts used as starter cultures to modulate the behavior of potential spoilage non-Saccharomyces yeasts during Malbec wine fermentation
title_full_unstemmed Killer yeasts used as starter cultures to modulate the behavior of potential spoilage non-Saccharomyces yeasts during Malbec wine fermentation
title_sort Killer yeasts used as starter cultures to modulate the behavior of potential spoilage non-Saccharomyces yeasts during Malbec wine fermentation
dc.creator.none.fl_str_mv Fernandez de Ullivarri, Miguel
Merín, María Gabriela
Raya, Raul Ricardo
Morata, Vilma Ines
Mendoza, Lucia Margarita
author Fernandez de Ullivarri, Miguel
author_facet Fernandez de Ullivarri, Miguel
Merín, María Gabriela
Raya, Raul Ricardo
Morata, Vilma Ines
Mendoza, Lucia Margarita
author_role author
author2 Merín, María Gabriela
Raya, Raul Ricardo
Morata, Vilma Ines
Mendoza, Lucia Margarita
author2_role author
author
author
author
dc.subject.none.fl_str_mv ARGENTINA WINE
BIOCONTROL AGENT
INDIGENOUS STARTERS
KILLER TOXIN
SPOLIAGE YEAST
topic ARGENTINA WINE
BIOCONTROL AGENT
INDIGENOUS STARTERS
KILLER TOXIN
SPOLIAGE YEAST
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.9
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv east contamination is an important problem that affects wine production worldwide. In the present work, fermentative and biocontrol properties under winemaking conditions of the two killer strains, Saccharomyces cerevisiae Cf8 and Wickerhamomyces anomalus Cf20, were evaluated. S. cerevisiae Cf8 and its combination with W. anomalus Cf20 were able to effectively control the growth of Meyerozyma guilliermondii Cd6 at low SO2 concentrations during Malbec must fermentation. Although the killer strain Cf8 alone exerted lower inhibitory activity, it modulated the growth of the strain Cd6, which positively influenced on wine aroma and complexity without being detrimental to product quality. Malbec wine produced by mixed culture Cf8 and Cd6 was the preferred one by the judges in the sensory analysis. To our knowledge, this is the first study made on red wines produced with indigenous killer yeasts from the Northwest Region of Argentina, as well as the first report of the modulation of potential spoilage yeasts into positive starters using killer yeasts in wine production. These results suggest that killer yeasts could be utilized as starter cultures to produce regional wines using low concentrations of SO2.
Fil: Fernandez de Ullivarri, Miguel. 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: Merín, María Gabriela. Universidad Nacional de Cuyo. Facultad de Ciencias Aplicadas a la Industria; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; Argentina
Fil: Raya, Raul Ricardo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Morata, Vilma Ines. Universidad Nacional de Cuyo. Facultad de Ciencias Aplicadas a la Industria; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; Argentina
Fil: Mendoza, Lucia Margarita. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
description east contamination is an important problem that affects wine production worldwide. In the present work, fermentative and biocontrol properties under winemaking conditions of the two killer strains, Saccharomyces cerevisiae Cf8 and Wickerhamomyces anomalus Cf20, were evaluated. S. cerevisiae Cf8 and its combination with W. anomalus Cf20 were able to effectively control the growth of Meyerozyma guilliermondii Cd6 at low SO2 concentrations during Malbec must fermentation. Although the killer strain Cf8 alone exerted lower inhibitory activity, it modulated the growth of the strain Cd6, which positively influenced on wine aroma and complexity without being detrimental to product quality. Malbec wine produced by mixed culture Cf8 and Cd6 was the preferred one by the judges in the sensory analysis. To our knowledge, this is the first study made on red wines produced with indigenous killer yeasts from the Northwest Region of Argentina, as well as the first report of the modulation of potential spoilage yeasts into positive starters using killer yeasts in wine production. These results suggest that killer yeasts could be utilized as starter cultures to produce regional wines using low concentrations of SO2.
publishDate 2023
dc.date.none.fl_str_mv 2023-12
info:eu-repo/date/embargoEnd/2024-06-04
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/11336/222406
Fernandez de Ullivarri, Miguel; Merín, María Gabriela; Raya, Raul Ricardo; Morata, Vilma Ines; Mendoza, Lucia Margarita; Killer yeasts used as starter cultures to modulate the behavior of potential spoilage non-Saccharomyces yeasts during Malbec wine fermentation; Elsevier; Food Bioscience; 12-2023; 1-37
2212-4292
CONICET Digital
CONICET
url http://hdl.handle.net/11336/222406
identifier_str_mv Fernandez de Ullivarri, Miguel; Merín, María Gabriela; Raya, Raul Ricardo; Morata, Vilma Ines; Mendoza, Lucia Margarita; Killer yeasts used as starter cultures to modulate the behavior of potential spoilage non-Saccharomyces yeasts during Malbec wine fermentation; Elsevier; Food Bioscience; 12-2023; 1-37
2212-4292
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://linkinghub.elsevier.com/retrieve/pii/S2212429223010751
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.fbio.2023.103424
dc.rights.none.fl_str_mv info:eu-repo/semantics/embargoedAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv embargoedAccess
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 Elsevier
publisher.none.fl_str_mv Elsevier
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 13.13397

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