Effect of transient thermal shocks on alcoholic fermentation performance

Autores
Vargas Trinidad, Andrea Susana; Lerena, María Cecilia; Alonso Del Real, Javier; Esteve Zarzoso, Braulio; Mercado, Laura Analia; Mas, A.; Querol, Amparo; Combina, Mariana
Año de publicación
2019
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Stuck and sluggish fermentations are among the main problems in winemaking industry leading to important economic losses. Several factors have been described as causes of stuck and sluggish fermentations, being exposure to extreme temperatures barely studied. The objective of this study was to identify thermal conditions leading to stuck and sluggish fermentations, focusing on the impact of an abrupt and transient decrease/increase of temperature on fermentation performance and yeast viability/vitality. Different strains of Saccharomyces cerevisiae, SBB11, T73, and PDM were evaluated in synthetic grape must fermentations. Cold shocks (9 °C and 1.5 °C for 16 h) carried out on different days during the fermentation process were unable to alter fermentation performance. Conversely, shock temperatures higher than 32 °C, applied in early stages of the process, lead to sluggish fermentation showing a delay directly related to the temperature increase. Fermentation delay was associated with a decrease in cell vitality. The impact of the heat shock on fermentation performance was different depending on the strain evaluated and nitrogen supplementation (with or without diammonium phosphate addition). None of the conditions evaluated produced a stuck fermentation and importantly, in all cases must nutrition improved fermentation performance after a heat shock.
EEA Mendoza
Fil: Vargas Trinidad, Andrea Susana. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enológicos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; Argentina
Fil: Lerena, Maria Cecilia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enológicos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; Argentina
Fil: Alonso Del Real, Javier. Consejo Superior de Investigación Científica (CSIC). Instituto de Agroquímica y Tecnología de los Alimentos (IATA). Departamento de Biotecnología de los Alimentos, Grupo de Biología de Sistemas en Levaduras de Interés Biotecnológico; España
Fil: Esteve Zarzoso, Braulio. Universitat Rovira i Virgili. Facultat d'Enologia. Departament de Bioquímica i Biotecnologia; España
Fil: Mercado, Laura Analia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina
Fil: Mas, A. Universitat Rovira i Virgili. Facultat d'Enologia. Departament de Bioquímica i Biotecnologia; España
Fil: Querol, A. Consejo Superior de Investigación Científica (CSIC). Instituto de Agroquímica y Tecnología de los Alimentos (IATA). Departamento de Biotecnología de los Alimentos, Grupo de Biología de Sistemas en Levaduras de Interés Biotecnológico; España
Fil: Combina, Mariana. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; Argentina
Fuente
International Journal of Food Microbiology 312 : 108362 (January 2020)
Materia
Vinos
Vinificación
Fermentación
Levadura de Vino
Saccharomyces Cerevisiae
Shock Térmico
Wines
Winemaking
Fermentation
Wine Yeast
Heat Shock
Nivel de accesibilidad
acceso restringido
Condiciones de uso
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/6250

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network_name_str INTA Digital (INTA)
spelling Effect of transient thermal shocks on alcoholic fermentation performanceVargas Trinidad, Andrea SusanaLerena, María CeciliaAlonso Del Real, JavierEsteve Zarzoso, BraulioMercado, Laura AnaliaMas, A.Querol, AmparoCombina, MarianaVinosVinificaciónFermentaciónLevadura de VinoSaccharomyces CerevisiaeShock TérmicoWinesWinemakingFermentationWine YeastHeat ShockStuck and sluggish fermentations are among the main problems in winemaking industry leading to important economic losses. Several factors have been described as causes of stuck and sluggish fermentations, being exposure to extreme temperatures barely studied. The objective of this study was to identify thermal conditions leading to stuck and sluggish fermentations, focusing on the impact of an abrupt and transient decrease/increase of temperature on fermentation performance and yeast viability/vitality. Different strains of Saccharomyces cerevisiae, SBB11, T73, and PDM were evaluated in synthetic grape must fermentations. Cold shocks (9 °C and 1.5 °C for 16 h) carried out on different days during the fermentation process were unable to alter fermentation performance. Conversely, shock temperatures higher than 32 °C, applied in early stages of the process, lead to sluggish fermentation showing a delay directly related to the temperature increase. Fermentation delay was associated with a decrease in cell vitality. The impact of the heat shock on fermentation performance was different depending on the strain evaluated and nitrogen supplementation (with or without diammonium phosphate addition). None of the conditions evaluated produced a stuck fermentation and importantly, in all cases must nutrition improved fermentation performance after a heat shock.EEA MendozaFil: Vargas Trinidad, Andrea Susana. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enológicos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; ArgentinaFil: Lerena, Maria Cecilia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enológicos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; ArgentinaFil: Alonso Del Real, Javier. Consejo Superior de Investigación Científica (CSIC). Instituto de Agroquímica y Tecnología de los Alimentos (IATA). Departamento de Biotecnología de los Alimentos, Grupo de Biología de Sistemas en Levaduras de Interés Biotecnológico; EspañaFil: Esteve Zarzoso, Braulio. Universitat Rovira i Virgili. Facultat d'Enologia. Departament de Bioquímica i Biotecnologia; EspañaFil: Mercado, Laura Analia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; ArgentinaFil: Mas, A. Universitat Rovira i Virgili. Facultat d'Enologia. Departament de Bioquímica i Biotecnologia; EspañaFil: Querol, A. Consejo Superior de Investigación Científica (CSIC). Instituto de Agroquímica y Tecnología de los Alimentos (IATA). Departamento de Biotecnología de los Alimentos, Grupo de Biología de Sistemas en Levaduras de Interés Biotecnológico; EspañaFil: Combina, Mariana. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; ArgentinaElsevier2019-10-31T12:45:42Z2019-10-31T12:45:42Z2019-10info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttps://www.sciencedirect.com/science/article/pii/S0168160519302922http://hdl.handle.net/20.500.12123/62500168-16051879-3460https://doi.org/10.1016/j.ijfoodmicro.2019.108362International Journal of Food Microbiology 312 : 108362 (January 2020)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/restrictedAccess2025-09-04T09:48:14Zoai:localhost:20.500.12123/6250instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-09-04 09:48:15.575INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv Effect of transient thermal shocks on alcoholic fermentation performance
title Effect of transient thermal shocks on alcoholic fermentation performance
spellingShingle Effect of transient thermal shocks on alcoholic fermentation performance
Vargas Trinidad, Andrea Susana
Vinos
Vinificación
Fermentación
Levadura de Vino
Saccharomyces Cerevisiae
Shock Térmico
Wines
Winemaking
Fermentation
Wine Yeast
Heat Shock
title_short Effect of transient thermal shocks on alcoholic fermentation performance
title_full Effect of transient thermal shocks on alcoholic fermentation performance
title_fullStr Effect of transient thermal shocks on alcoholic fermentation performance
title_full_unstemmed Effect of transient thermal shocks on alcoholic fermentation performance
title_sort Effect of transient thermal shocks on alcoholic fermentation performance
dc.creator.none.fl_str_mv Vargas Trinidad, Andrea Susana
Lerena, María Cecilia
Alonso Del Real, Javier
Esteve Zarzoso, Braulio
Mercado, Laura Analia
Mas, A.
Querol, Amparo
Combina, Mariana
author Vargas Trinidad, Andrea Susana
author_facet Vargas Trinidad, Andrea Susana
Lerena, María Cecilia
Alonso Del Real, Javier
Esteve Zarzoso, Braulio
Mercado, Laura Analia
Mas, A.
Querol, Amparo
Combina, Mariana
author_role author
author2 Lerena, María Cecilia
Alonso Del Real, Javier
Esteve Zarzoso, Braulio
Mercado, Laura Analia
Mas, A.
Querol, Amparo
Combina, Mariana
author2_role author
author
author
author
author
author
author
dc.subject.none.fl_str_mv Vinos
Vinificación
Fermentación
Levadura de Vino
Saccharomyces Cerevisiae
Shock Térmico
Wines
Winemaking
Fermentation
Wine Yeast
Heat Shock
topic Vinos
Vinificación
Fermentación
Levadura de Vino
Saccharomyces Cerevisiae
Shock Térmico
Wines
Winemaking
Fermentation
Wine Yeast
Heat Shock
dc.description.none.fl_txt_mv Stuck and sluggish fermentations are among the main problems in winemaking industry leading to important economic losses. Several factors have been described as causes of stuck and sluggish fermentations, being exposure to extreme temperatures barely studied. The objective of this study was to identify thermal conditions leading to stuck and sluggish fermentations, focusing on the impact of an abrupt and transient decrease/increase of temperature on fermentation performance and yeast viability/vitality. Different strains of Saccharomyces cerevisiae, SBB11, T73, and PDM were evaluated in synthetic grape must fermentations. Cold shocks (9 °C and 1.5 °C for 16 h) carried out on different days during the fermentation process were unable to alter fermentation performance. Conversely, shock temperatures higher than 32 °C, applied in early stages of the process, lead to sluggish fermentation showing a delay directly related to the temperature increase. Fermentation delay was associated with a decrease in cell vitality. The impact of the heat shock on fermentation performance was different depending on the strain evaluated and nitrogen supplementation (with or without diammonium phosphate addition). None of the conditions evaluated produced a stuck fermentation and importantly, in all cases must nutrition improved fermentation performance after a heat shock.
EEA Mendoza
Fil: Vargas Trinidad, Andrea Susana. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enológicos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; Argentina
Fil: Lerena, Maria Cecilia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enológicos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; Argentina
Fil: Alonso Del Real, Javier. Consejo Superior de Investigación Científica (CSIC). Instituto de Agroquímica y Tecnología de los Alimentos (IATA). Departamento de Biotecnología de los Alimentos, Grupo de Biología de Sistemas en Levaduras de Interés Biotecnológico; España
Fil: Esteve Zarzoso, Braulio. Universitat Rovira i Virgili. Facultat d'Enologia. Departament de Bioquímica i Biotecnologia; España
Fil: Mercado, Laura Analia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina
Fil: Mas, A. Universitat Rovira i Virgili. Facultat d'Enologia. Departament de Bioquímica i Biotecnologia; España
Fil: Querol, A. Consejo Superior de Investigación Científica (CSIC). Instituto de Agroquímica y Tecnología de los Alimentos (IATA). Departamento de Biotecnología de los Alimentos, Grupo de Biología de Sistemas en Levaduras de Interés Biotecnológico; España
Fil: Combina, Mariana. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; Argentina
description Stuck and sluggish fermentations are among the main problems in winemaking industry leading to important economic losses. Several factors have been described as causes of stuck and sluggish fermentations, being exposure to extreme temperatures barely studied. The objective of this study was to identify thermal conditions leading to stuck and sluggish fermentations, focusing on the impact of an abrupt and transient decrease/increase of temperature on fermentation performance and yeast viability/vitality. Different strains of Saccharomyces cerevisiae, SBB11, T73, and PDM were evaluated in synthetic grape must fermentations. Cold shocks (9 °C and 1.5 °C for 16 h) carried out on different days during the fermentation process were unable to alter fermentation performance. Conversely, shock temperatures higher than 32 °C, applied in early stages of the process, lead to sluggish fermentation showing a delay directly related to the temperature increase. Fermentation delay was associated with a decrease in cell vitality. The impact of the heat shock on fermentation performance was different depending on the strain evaluated and nitrogen supplementation (with or without diammonium phosphate addition). None of the conditions evaluated produced a stuck fermentation and importantly, in all cases must nutrition improved fermentation performance after a heat shock.
publishDate 2019
dc.date.none.fl_str_mv 2019-10-31T12:45:42Z
2019-10-31T12:45:42Z
2019-10
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 https://www.sciencedirect.com/science/article/pii/S0168160519302922
http://hdl.handle.net/20.500.12123/6250
0168-1605
1879-3460
https://doi.org/10.1016/j.ijfoodmicro.2019.108362
url https://www.sciencedirect.com/science/article/pii/S0168160519302922
http://hdl.handle.net/20.500.12123/6250
https://doi.org/10.1016/j.ijfoodmicro.2019.108362
identifier_str_mv 0168-1605
1879-3460
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/restrictedAccess
eu_rights_str_mv restrictedAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv International Journal of Food Microbiology 312 : 108362 (January 2020)
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
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