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
.jpg)
- Institución
- Instituto Nacional de Tecnología Agropecuaria
- OAI Identificador
- oai:localhost:20.500.12123/6250
Ver los metadatos del registro completo
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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/restrictedAccess2025-09-29T13:44:48Zoai: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:l2025-09-29 13:44:49.23INTA 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 |
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0168-1605 1879-3460 |
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eng |
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eng |
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restrictedAccess |
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application/pdf |
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Elsevier |
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Elsevier |
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