Biocontrol and Enzymatic Activity of Non-Saccharomyces Wine Yeasts: Improvements in Winemaking

Autores
Martín, María Carolina; Prendes, Luciana Paola; Morata, Vilma Ines; Merín, María Gabriela
Año de publicación
2024
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Wine fermentation is a biochemical process carried out by a microbial consortium already present in the vineyard, including different species of fungi and bacteria that are in an ecological relationship with each other, so that their sequential growth causes the transformation of grape must into wine. Among the fungi, the unicellular ones, yeasts, stand out, including Saccharomyces cerevisiae, which is mainly responsible for driving alcoholic fermentation, as do other species present from the beginning of fermentation, known as non-Saccharomyces yeasts. These yeasts were previously considered harmful and undesirable; however, their role has recently been re-evaluated, mainly because they can provide products and effects that are of great value in achieving a quality final product. In this review, we discuss the role of non-Saccharomyces wine yeasts, firstly with regard to their biocontrol activity both on the grapes and during the vinification process and secondly with regard to their ability to produce enzymes, especially depolymerising ones. In this context, the possible biotechnological applications of these non-Saccharomyces yeasts to improve the health and quality of grape and wine production are addressed.
Fil: Martín, María Carolina. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Mendoza. Instituto de Ingenieria y Ciencias Aplicadas A la Industria. - Universidad Nacional de Cuyo. Instituto de Ingenieria y Ciencias Aplicadas A la Industria.; Argentina. Universidad Nacional de Cuyo. Facultad de Ciencias Aplicadas a la Industria; Argentina
Fil: Prendes, Luciana Paola. Universidad Nacional de Cuyo. Facultad de Ciencias Aplicadas a la Industria; Argentina. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Mendoza. Instituto de Ingenieria y Ciencias Aplicadas A la Industria. - Universidad Nacional de Cuyo. Instituto de Ingenieria y Ciencias Aplicadas A la Industria.; Argentina
Fil: Morata, Vilma Ines. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Mendoza. Instituto de Ingenieria y Ciencias Aplicadas A la Industria. - Universidad Nacional de Cuyo. Instituto de Ingenieria y Ciencias Aplicadas A la Industria.; Argentina. Universidad Nacional de Cuyo. Facultad de Ciencias Aplicadas a la Industria; Argentina
Fil: Merín, María Gabriela. Universidad Nacional de Cuyo. Facultad de Ciencias Aplicadas a la Industria; Argentina. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Mendoza. Instituto de Ingenieria y Ciencias Aplicadas A la Industria. - Universidad Nacional de Cuyo. Instituto de Ingenieria y Ciencias Aplicadas A la Industria.; Argentina
Materia
BIOCONTROL
DEPOLYMERISING ENZYMES
NON-SCCHAROMYCES WINE YEASTS
WINE
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:11336/256747
Acceder
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repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Biocontrol and Enzymatic Activity of Non-Saccharomyces Wine Yeasts: Improvements in WinemakingMartín, María CarolinaPrendes, Luciana PaolaMorata, Vilma InesMerín, María GabrielaBIOCONTROLDEPOLYMERISING ENZYMESNON-SCCHAROMYCES WINE YEASTSWINEhttps://purl.org/becyt/ford/2.9https://purl.org/becyt/ford/2Wine fermentation is a biochemical process carried out by a microbial consortium already present in the vineyard, including different species of fungi and bacteria that are in an ecological relationship with each other, so that their sequential growth causes the transformation of grape must into wine. Among the fungi, the unicellular ones, yeasts, stand out, including Saccharomyces cerevisiae, which is mainly responsible for driving alcoholic fermentation, as do other species present from the beginning of fermentation, known as non-Saccharomyces yeasts. These yeasts were previously considered harmful and undesirable; however, their role has recently been re-evaluated, mainly because they can provide products and effects that are of great value in achieving a quality final product. In this review, we discuss the role of non-Saccharomyces wine yeasts, firstly with regard to their biocontrol activity both on the grapes and during the vinification process and secondly with regard to their ability to produce enzymes, especially depolymerising ones. In this context, the possible biotechnological applications of these non-Saccharomyces yeasts to improve the health and quality of grape and wine production are addressed.Fil: Martín, María Carolina. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Mendoza. Instituto de Ingenieria y Ciencias Aplicadas A la Industria. - Universidad Nacional de Cuyo. Instituto de Ingenieria y Ciencias Aplicadas A la Industria.; Argentina. Universidad Nacional de Cuyo. Facultad de Ciencias Aplicadas a la Industria; ArgentinaFil: Prendes, Luciana Paola. Universidad Nacional de Cuyo. Facultad de Ciencias Aplicadas a la Industria; Argentina. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Mendoza. Instituto de Ingenieria y Ciencias Aplicadas A la Industria. - Universidad Nacional de Cuyo. Instituto de Ingenieria y Ciencias Aplicadas A la Industria.; ArgentinaFil: Morata, Vilma Ines. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Mendoza. Instituto de Ingenieria y Ciencias Aplicadas A la Industria. - Universidad Nacional de Cuyo. Instituto de Ingenieria y Ciencias Aplicadas A la Industria.; Argentina. Universidad Nacional de Cuyo. Facultad de Ciencias Aplicadas a la Industria; ArgentinaFil: Merín, María Gabriela. Universidad Nacional de Cuyo. Facultad de Ciencias Aplicadas a la Industria; Argentina. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Mendoza. Instituto de Ingenieria y Ciencias Aplicadas A la Industria. - Universidad Nacional de Cuyo. Instituto de Ingenieria y Ciencias Aplicadas A la Industria.; ArgentinaMDPI2024-04info: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/11336/256747Martín, María Carolina; Prendes, Luciana Paola; Morata, Vilma Ines; Merín, María Gabriela; Biocontrol and Enzymatic Activity of Non-Saccharomyces Wine Yeasts: Improvements in Winemaking; MDPI; Fermentation; 10; 4; 4-2024; 1-332311-5637CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.mdpi.com/2311-5637/10/4/218info:eu-repo/semantics/altIdentifier/doi/10.3390/fermentation10040218info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:50:47Zoai:ri.conicet.gov.ar:11336/256747instacron: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 09:50:48.239CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Biocontrol and Enzymatic Activity of Non-Saccharomyces Wine Yeasts: Improvements in Winemaking
title Biocontrol and Enzymatic Activity of Non-Saccharomyces Wine Yeasts: Improvements in Winemaking
spellingShingle Biocontrol and Enzymatic Activity of Non-Saccharomyces Wine Yeasts: Improvements in Winemaking
Martín, María Carolina
BIOCONTROL
DEPOLYMERISING ENZYMES
NON-SCCHAROMYCES WINE YEASTS
WINE
title_short Biocontrol and Enzymatic Activity of Non-Saccharomyces Wine Yeasts: Improvements in Winemaking
title_full Biocontrol and Enzymatic Activity of Non-Saccharomyces Wine Yeasts: Improvements in Winemaking
title_fullStr Biocontrol and Enzymatic Activity of Non-Saccharomyces Wine Yeasts: Improvements in Winemaking
title_full_unstemmed Biocontrol and Enzymatic Activity of Non-Saccharomyces Wine Yeasts: Improvements in Winemaking
title_sort Biocontrol and Enzymatic Activity of Non-Saccharomyces Wine Yeasts: Improvements in Winemaking
dc.creator.none.fl_str_mv Martín, María Carolina
Prendes, Luciana Paola
Morata, Vilma Ines
Merín, María Gabriela
author Martín, María Carolina
author_facet Martín, María Carolina
Prendes, Luciana Paola
Morata, Vilma Ines
Merín, María Gabriela
author_role author
author2 Prendes, Luciana Paola
Morata, Vilma Ines
Merín, María Gabriela
author2_role author
author
author
dc.subject.none.fl_str_mv BIOCONTROL
DEPOLYMERISING ENZYMES
NON-SCCHAROMYCES WINE YEASTS
WINE
topic BIOCONTROL
DEPOLYMERISING ENZYMES
NON-SCCHAROMYCES WINE YEASTS
WINE
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.9
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Wine fermentation is a biochemical process carried out by a microbial consortium already present in the vineyard, including different species of fungi and bacteria that are in an ecological relationship with each other, so that their sequential growth causes the transformation of grape must into wine. Among the fungi, the unicellular ones, yeasts, stand out, including Saccharomyces cerevisiae, which is mainly responsible for driving alcoholic fermentation, as do other species present from the beginning of fermentation, known as non-Saccharomyces yeasts. These yeasts were previously considered harmful and undesirable; however, their role has recently been re-evaluated, mainly because they can provide products and effects that are of great value in achieving a quality final product. In this review, we discuss the role of non-Saccharomyces wine yeasts, firstly with regard to their biocontrol activity both on the grapes and during the vinification process and secondly with regard to their ability to produce enzymes, especially depolymerising ones. In this context, the possible biotechnological applications of these non-Saccharomyces yeasts to improve the health and quality of grape and wine production are addressed.
Fil: Martín, María Carolina. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Mendoza. Instituto de Ingenieria y Ciencias Aplicadas A la Industria. - Universidad Nacional de Cuyo. Instituto de Ingenieria y Ciencias Aplicadas A la Industria.; Argentina. Universidad Nacional de Cuyo. Facultad de Ciencias Aplicadas a la Industria; Argentina
Fil: Prendes, Luciana Paola. Universidad Nacional de Cuyo. Facultad de Ciencias Aplicadas a la Industria; Argentina. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Mendoza. Instituto de Ingenieria y Ciencias Aplicadas A la Industria. - Universidad Nacional de Cuyo. Instituto de Ingenieria y Ciencias Aplicadas A la Industria.; Argentina
Fil: Morata, Vilma Ines. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Mendoza. Instituto de Ingenieria y Ciencias Aplicadas A la Industria. - Universidad Nacional de Cuyo. Instituto de Ingenieria y Ciencias Aplicadas A la Industria.; Argentina. Universidad Nacional de Cuyo. Facultad de Ciencias Aplicadas a la Industria; Argentina
Fil: Merín, María Gabriela. Universidad Nacional de Cuyo. Facultad de Ciencias Aplicadas a la Industria; Argentina. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Mendoza. Instituto de Ingenieria y Ciencias Aplicadas A la Industria. - Universidad Nacional de Cuyo. Instituto de Ingenieria y Ciencias Aplicadas A la Industria.; Argentina
description Wine fermentation is a biochemical process carried out by a microbial consortium already present in the vineyard, including different species of fungi and bacteria that are in an ecological relationship with each other, so that their sequential growth causes the transformation of grape must into wine. Among the fungi, the unicellular ones, yeasts, stand out, including Saccharomyces cerevisiae, which is mainly responsible for driving alcoholic fermentation, as do other species present from the beginning of fermentation, known as non-Saccharomyces yeasts. These yeasts were previously considered harmful and undesirable; however, their role has recently been re-evaluated, mainly because they can provide products and effects that are of great value in achieving a quality final product. In this review, we discuss the role of non-Saccharomyces wine yeasts, firstly with regard to their biocontrol activity both on the grapes and during the vinification process and secondly with regard to their ability to produce enzymes, especially depolymerising ones. In this context, the possible biotechnological applications of these non-Saccharomyces yeasts to improve the health and quality of grape and wine production are addressed.
publishDate 2024
dc.date.none.fl_str_mv 2024-04
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/11336/256747
Martín, María Carolina; Prendes, Luciana Paola; Morata, Vilma Ines; Merín, María Gabriela; Biocontrol and Enzymatic Activity of Non-Saccharomyces Wine Yeasts: Improvements in Winemaking; MDPI; Fermentation; 10; 4; 4-2024; 1-33
2311-5637
CONICET Digital
CONICET
url http://hdl.handle.net/11336/256747
identifier_str_mv Martín, María Carolina; Prendes, Luciana Paola; Morata, Vilma Ines; Merín, María Gabriela; Biocontrol and Enzymatic Activity of Non-Saccharomyces Wine Yeasts: Improvements in Winemaking; MDPI; Fermentation; 10; 4; 4-2024; 1-33
2311-5637
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://www.mdpi.com/2311-5637/10/4/218
info:eu-repo/semantics/altIdentifier/doi/10.3390/fermentation10040218
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
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv MDPI
publisher.none.fl_str_mv MDPI
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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