Generation of a Non-Transgenic Genetically Improved Yeast Strain for Wine Production from Nitrogen-Deficient Musts
- Autores
- Kessi Pérez, Eduardo; Molinet, Jennifer; García, Verónica; Aguilera, Omayra; Cepeda, Fernanda; López, María; Sari, Santiago; Cuello, Raúl Andrés; Ciklic, Iván Francisco; Rojo, María Cecilia; Combina, Mariana; Araneda, Cristián; Martínez, Claudio
- Año de publicación
- 2020
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- The yeast Saccharomyces cerevisiae is the main species responsible for the process that involves the transformation of grape must into wine, with the initial nitrogen in the grape must being vital for it. One of the main problems in the wine industry is the deficiency of nitrogen sources in the grape must, leading to stuck or sluggish fermentations, and generating economic losses. In this scenario, an alternative is the isolation or generation of yeast strains with low nitrogen requirements for fermentation. In the present study, we carry out a genetic improvement program using as a base population a group of 70 strains isolated from winemaking environments mainly in Chile and Argentina (F0), making from it a first and second filial generation (F1 and F2, respectively) based in different families and hybrids. It was found that the trait under study has a high heritability, obtaining in the F2 population strains that consume a minor proportion of the nitrogen sources present in the must. Among these improved strains, strain “686” specially showed a marked drop in the nitrogen consumption, without losing fermentative performance, in synthetic grape must at laboratory level. When using this improved strain to produce wine from a natural grape must (supplemented and non-supplemented with ammonium) at pilot scale under wine cellar conditions, a similar fermentative capacity was obtained between this strain and a widely used commercial strain (EC1118). However, when fermented in a non-supplemented must, improved strain “686” showed the presence of a marked floral aroma absent for EC1118 strain, this difference being probably a direct consequence of its different pattern in amino acid consumption. The combination of the capacity of improved strain “686” to ferment without nitrogen addition and produce floral aromas may be of commercial interest for the wine industry.
Fil: Kessi Pérez, Eduardo. Universidad de Santiago de Chile; Chile
Fil: Molinet, Jennifer. Universidad de Santiago de Chile; Chile
Fil: García, Verónica. Universidad de Santiago de Chile; Chile
Fil: Aguilera, Omayra. Universidad de Santiago de Chile; Chile
Fil: Cepeda, Fernanda. Universidad de Chile; Chile
Fil: López, María. Universidad de Chile; Chile
Fil: Sari, Santiago. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria Mendoza; Argentina
Fil: Cuello, Raúl Andrés. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria Mendoza; Argentina
Fil: Ciklic, Iván Francisco. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria Mendoza; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; Argentina
Fil: Rojo, María Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enológicos; Argentina
Fil: Combina, Mariana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enológicos; Argentina
Fil: Araneda, Cristián. Universidad de Chile; Chile
Fil: Martínez, Claudio. Universidad de Santiago de Chile; Chile - Materia
-
GENETIC IMPROVEMENT
MICROSATELLITES
NITROGEN CONSUMPTION
SACCHAROMYCES CEREVISIAE
WINE PRODUCTION - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
- Repositorio
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/140859
Ver los metadatos del registro completo
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oai:ri.conicet.gov.ar:11336/140859 |
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network_name_str |
CONICET Digital (CONICET) |
spelling |
Generation of a Non-Transgenic Genetically Improved Yeast Strain for Wine Production from Nitrogen-Deficient MustsKessi Pérez, EduardoMolinet, JenniferGarcía, VerónicaAguilera, OmayraCepeda, FernandaLópez, MaríaSari, SantiagoCuello, Raúl AndrésCiklic, Iván FranciscoRojo, María CeciliaCombina, MarianaAraneda, CristiánMartínez, ClaudioGENETIC IMPROVEMENTMICROSATELLITESNITROGEN CONSUMPTIONSACCHAROMYCES CEREVISIAEWINE PRODUCTIONhttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1The yeast Saccharomyces cerevisiae is the main species responsible for the process that involves the transformation of grape must into wine, with the initial nitrogen in the grape must being vital for it. One of the main problems in the wine industry is the deficiency of nitrogen sources in the grape must, leading to stuck or sluggish fermentations, and generating economic losses. In this scenario, an alternative is the isolation or generation of yeast strains with low nitrogen requirements for fermentation. In the present study, we carry out a genetic improvement program using as a base population a group of 70 strains isolated from winemaking environments mainly in Chile and Argentina (F0), making from it a first and second filial generation (F1 and F2, respectively) based in different families and hybrids. It was found that the trait under study has a high heritability, obtaining in the F2 population strains that consume a minor proportion of the nitrogen sources present in the must. Among these improved strains, strain “686” specially showed a marked drop in the nitrogen consumption, without losing fermentative performance, in synthetic grape must at laboratory level. When using this improved strain to produce wine from a natural grape must (supplemented and non-supplemented with ammonium) at pilot scale under wine cellar conditions, a similar fermentative capacity was obtained between this strain and a widely used commercial strain (EC1118). However, when fermented in a non-supplemented must, improved strain “686” showed the presence of a marked floral aroma absent for EC1118 strain, this difference being probably a direct consequence of its different pattern in amino acid consumption. The combination of the capacity of improved strain “686” to ferment without nitrogen addition and produce floral aromas may be of commercial interest for the wine industry.Fil: Kessi Pérez, Eduardo. Universidad de Santiago de Chile; ChileFil: Molinet, Jennifer. Universidad de Santiago de Chile; ChileFil: García, Verónica. Universidad de Santiago de Chile; ChileFil: Aguilera, Omayra. Universidad de Santiago de Chile; ChileFil: Cepeda, Fernanda. Universidad de Chile; ChileFil: López, María. Universidad de Chile; ChileFil: Sari, Santiago. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria Mendoza; ArgentinaFil: Cuello, Raúl Andrés. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria Mendoza; ArgentinaFil: Ciklic, Iván Francisco. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria Mendoza; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; ArgentinaFil: Rojo, María Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enológicos; ArgentinaFil: Combina, Mariana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enológicos; ArgentinaFil: Araneda, Cristián. Universidad de Chile; ChileFil: Martínez, Claudio. Universidad de Santiago de Chile; ChileMolecular Diversity Preservation International2020-08info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/140859Kessi Pérez, Eduardo; Molinet, Jennifer; García, Verónica; Aguilera, Omayra; Cepeda, Fernanda; et al.; Generation of a Non-Transgenic Genetically Improved Yeast Strain for Wine Production from Nitrogen-Deficient Musts; Molecular Diversity Preservation International; Microorganisms; 8; 8; 8-2020; 1-162076-2607CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.mdpi.com/2076-2607/8/8/1194info:eu-repo/semantics/altIdentifier/doi/10.3390/microorganisms8081194info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:38:14Zoai:ri.conicet.gov.ar:11336/140859instacron: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 10:38:14.303CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse |
dc.title.none.fl_str_mv |
Generation of a Non-Transgenic Genetically Improved Yeast Strain for Wine Production from Nitrogen-Deficient Musts |
title |
Generation of a Non-Transgenic Genetically Improved Yeast Strain for Wine Production from Nitrogen-Deficient Musts |
spellingShingle |
Generation of a Non-Transgenic Genetically Improved Yeast Strain for Wine Production from Nitrogen-Deficient Musts Kessi Pérez, Eduardo GENETIC IMPROVEMENT MICROSATELLITES NITROGEN CONSUMPTION SACCHAROMYCES CEREVISIAE WINE PRODUCTION |
title_short |
Generation of a Non-Transgenic Genetically Improved Yeast Strain for Wine Production from Nitrogen-Deficient Musts |
title_full |
Generation of a Non-Transgenic Genetically Improved Yeast Strain for Wine Production from Nitrogen-Deficient Musts |
title_fullStr |
Generation of a Non-Transgenic Genetically Improved Yeast Strain for Wine Production from Nitrogen-Deficient Musts |
title_full_unstemmed |
Generation of a Non-Transgenic Genetically Improved Yeast Strain for Wine Production from Nitrogen-Deficient Musts |
title_sort |
Generation of a Non-Transgenic Genetically Improved Yeast Strain for Wine Production from Nitrogen-Deficient Musts |
dc.creator.none.fl_str_mv |
Kessi Pérez, Eduardo Molinet, Jennifer García, Verónica Aguilera, Omayra Cepeda, Fernanda López, María Sari, Santiago Cuello, Raúl Andrés Ciklic, Iván Francisco Rojo, María Cecilia Combina, Mariana Araneda, Cristián Martínez, Claudio |
author |
Kessi Pérez, Eduardo |
author_facet |
Kessi Pérez, Eduardo Molinet, Jennifer García, Verónica Aguilera, Omayra Cepeda, Fernanda López, María Sari, Santiago Cuello, Raúl Andrés Ciklic, Iván Francisco Rojo, María Cecilia Combina, Mariana Araneda, Cristián Martínez, Claudio |
author_role |
author |
author2 |
Molinet, Jennifer García, Verónica Aguilera, Omayra Cepeda, Fernanda López, María Sari, Santiago Cuello, Raúl Andrés Ciklic, Iván Francisco Rojo, María Cecilia Combina, Mariana Araneda, Cristián Martínez, Claudio |
author2_role |
author author author author author author author author author author author author |
dc.subject.none.fl_str_mv |
GENETIC IMPROVEMENT MICROSATELLITES NITROGEN CONSUMPTION SACCHAROMYCES CEREVISIAE WINE PRODUCTION |
topic |
GENETIC IMPROVEMENT MICROSATELLITES NITROGEN CONSUMPTION SACCHAROMYCES CEREVISIAE WINE PRODUCTION |
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 yeast Saccharomyces cerevisiae is the main species responsible for the process that involves the transformation of grape must into wine, with the initial nitrogen in the grape must being vital for it. One of the main problems in the wine industry is the deficiency of nitrogen sources in the grape must, leading to stuck or sluggish fermentations, and generating economic losses. In this scenario, an alternative is the isolation or generation of yeast strains with low nitrogen requirements for fermentation. In the present study, we carry out a genetic improvement program using as a base population a group of 70 strains isolated from winemaking environments mainly in Chile and Argentina (F0), making from it a first and second filial generation (F1 and F2, respectively) based in different families and hybrids. It was found that the trait under study has a high heritability, obtaining in the F2 population strains that consume a minor proportion of the nitrogen sources present in the must. Among these improved strains, strain “686” specially showed a marked drop in the nitrogen consumption, without losing fermentative performance, in synthetic grape must at laboratory level. When using this improved strain to produce wine from a natural grape must (supplemented and non-supplemented with ammonium) at pilot scale under wine cellar conditions, a similar fermentative capacity was obtained between this strain and a widely used commercial strain (EC1118). However, when fermented in a non-supplemented must, improved strain “686” showed the presence of a marked floral aroma absent for EC1118 strain, this difference being probably a direct consequence of its different pattern in amino acid consumption. The combination of the capacity of improved strain “686” to ferment without nitrogen addition and produce floral aromas may be of commercial interest for the wine industry. Fil: Kessi Pérez, Eduardo. Universidad de Santiago de Chile; Chile Fil: Molinet, Jennifer. Universidad de Santiago de Chile; Chile Fil: García, Verónica. Universidad de Santiago de Chile; Chile Fil: Aguilera, Omayra. Universidad de Santiago de Chile; Chile Fil: Cepeda, Fernanda. Universidad de Chile; Chile Fil: López, María. Universidad de Chile; Chile Fil: Sari, Santiago. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria Mendoza; Argentina Fil: Cuello, Raúl Andrés. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria Mendoza; Argentina Fil: Ciklic, Iván Francisco. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria Mendoza; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; Argentina Fil: Rojo, María Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enológicos; Argentina Fil: Combina, Mariana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enológicos; Argentina Fil: Araneda, Cristián. Universidad de Chile; Chile Fil: Martínez, Claudio. Universidad de Santiago de Chile; Chile |
description |
The yeast Saccharomyces cerevisiae is the main species responsible for the process that involves the transformation of grape must into wine, with the initial nitrogen in the grape must being vital for it. One of the main problems in the wine industry is the deficiency of nitrogen sources in the grape must, leading to stuck or sluggish fermentations, and generating economic losses. In this scenario, an alternative is the isolation or generation of yeast strains with low nitrogen requirements for fermentation. In the present study, we carry out a genetic improvement program using as a base population a group of 70 strains isolated from winemaking environments mainly in Chile and Argentina (F0), making from it a first and second filial generation (F1 and F2, respectively) based in different families and hybrids. It was found that the trait under study has a high heritability, obtaining in the F2 population strains that consume a minor proportion of the nitrogen sources present in the must. Among these improved strains, strain “686” specially showed a marked drop in the nitrogen consumption, without losing fermentative performance, in synthetic grape must at laboratory level. When using this improved strain to produce wine from a natural grape must (supplemented and non-supplemented with ammonium) at pilot scale under wine cellar conditions, a similar fermentative capacity was obtained between this strain and a widely used commercial strain (EC1118). However, when fermented in a non-supplemented must, improved strain “686” showed the presence of a marked floral aroma absent for EC1118 strain, this difference being probably a direct consequence of its different pattern in amino acid consumption. The combination of the capacity of improved strain “686” to ferment without nitrogen addition and produce floral aromas may be of commercial interest for the wine industry. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-08 |
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/11336/140859 Kessi Pérez, Eduardo; Molinet, Jennifer; García, Verónica; Aguilera, Omayra; Cepeda, Fernanda; et al.; Generation of a Non-Transgenic Genetically Improved Yeast Strain for Wine Production from Nitrogen-Deficient Musts; Molecular Diversity Preservation International; Microorganisms; 8; 8; 8-2020; 1-16 2076-2607 CONICET Digital CONICET |
url |
http://hdl.handle.net/11336/140859 |
identifier_str_mv |
Kessi Pérez, Eduardo; Molinet, Jennifer; García, Verónica; Aguilera, Omayra; Cepeda, Fernanda; et al.; Generation of a Non-Transgenic Genetically Improved Yeast Strain for Wine Production from Nitrogen-Deficient Musts; Molecular Diversity Preservation International; Microorganisms; 8; 8; 8-2020; 1-16 2076-2607 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/2076-2607/8/8/1194 info:eu-repo/semantics/altIdentifier/doi/10.3390/microorganisms8081194 |
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/pdf |
dc.publisher.none.fl_str_mv |
Molecular Diversity Preservation International |
publisher.none.fl_str_mv |
Molecular Diversity Preservation International |
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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1844614404210950144 |
score |
13.070432 |