Enzymatic activities produced by mixed Saccharomyces and non-Saccharomyces cultures : relationship with wine volatile composition
- Autores
- Maturano, Yolanda Paola; Assof, Mariela Vanesa; Fabani, Maria Paula; Nally, María Cristina; Jofre, Viviana Patricia; Rodriguez Assaf, Leticia Anahi; Toro, Maria Eugenia; Vazquez, Fabio; Castellanos de Figueroa, Lucía Inés
- Año de publicación
- 2015
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión aceptada
- Descripción
- During certain wine fermentation processes, yeasts, and mainly non-Saccharomyces strains, produce and secrete enzymes such as b-glucosidases, proteases, pectinases, xylanases and amylases. The effects of enzyme activity on the aromatic quality of wines during grape juice fermentation, using different co-inoculation strategies of non-Saccharomyces and Saccharomyces cerevisiae yeasts, were assessed in the current study. Three strains with appropriate enological performance and high enzymatic activities, BSc562 (S. cerevisiae), BDv566 (Debaryomyces vanrijiae) and BCs403 (Candida sake), were assayed in pure and mixed Saccharomyces/non-Saccharomyces cultures. b-Glucosidase, pectinase, protease, xylanase and amylase activities were quantified during fermentations. The aromatic profile of pure and mixed cultures was determined at the end of each fermentation. In mixed cultures, non-Saccharomyces species were detected until day 4–5 of the fermentation process, and highest populations were observed in MSD2 (10 % S. cerevisiae/90 % D. vanrijiae) and MSC1 (1 % S. cerevisiae/99 % C. sake). According to correlation and multivariate analysis, MSD2 presented the highest concentrations of terpenes and higher alcohols which were associated with pectinase, amylase and xylanase activities. On the other hand, MSC1 high levels of b-glucosidase, proteolytic and xylanolytic activities were correlated to esters and fatty acids. Our study contributes to a better understanding of the effect of enzymatic activities by yeasts on compound transformations that occur during wine fermentation.
EEA Mendoza
Fil: Maturano, Yolanda Paola. Universidad Nacional de San Juan. Instituto de Biotecnología; Argentina
Fil: Assof, Mariela Vanesa. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; Argentina
Fil: Fabani, Maria Paula. Universidad Nacional de San Juan. Instituto de Biotecnología; Argentina
Fil: Nally, María Cristina. Universidad Nacional de San Juan. Instituto de Biotecnología; Argentina
Fil: Jofre, Viviana Patricia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; Argentina
Fil: Rodriguez Assaf, Leticia Anahi. Universidad Nacional de San Juan. Instituto de Biotecnología; Argentina
Fil: Toro, María Eugenia. Universidad Nacional de San Juan. Instituto de Biotecnología; Argentina
Fil: Castellanos de Figueroa, Lucía Inés. PROIMI; Argentina. Universidad Nacional de Tucumán; Argentina
Fil: Vazquez, Fabio. Universidad Nacional de San Juan. Instituto de Biotecnología; Argentina - Fuente
- Antonie van leeuwenhoek 108 (5) : 1239–1256. (November 2015)
- Materia
-
Saccharomyces
Actividad Enzimática
Compuesto Volátil
Levadura
Enzyme Activity
Volatile Compounds
Yeasts - Nivel de accesibilidad
- acceso restringido
- Condiciones de uso
- Repositorio
- Institución
- Instituto Nacional de Tecnología Agropecuaria
- OAI Identificador
- oai:localhost:20.500.12123/1630
Ver los metadatos del registro completo
id |
INTADig_3ef38dc1455c2785394b426d3e9046a0 |
---|---|
oai_identifier_str |
oai:localhost:20.500.12123/1630 |
network_acronym_str |
INTADig |
repository_id_str |
l |
network_name_str |
INTA Digital (INTA) |
spelling |
Enzymatic activities produced by mixed Saccharomyces and non-Saccharomyces cultures : relationship with wine volatile compositionMaturano, Yolanda PaolaAssof, Mariela VanesaFabani, Maria PaulaNally, María CristinaJofre, Viviana PatriciaRodriguez Assaf, Leticia AnahiToro, Maria EugeniaVazquez, FabioCastellanos de Figueroa, Lucía InésSaccharomycesActividad EnzimáticaCompuesto VolátilLevaduraEnzyme ActivityVolatile CompoundsYeastsDuring certain wine fermentation processes, yeasts, and mainly non-Saccharomyces strains, produce and secrete enzymes such as b-glucosidases, proteases, pectinases, xylanases and amylases. The effects of enzyme activity on the aromatic quality of wines during grape juice fermentation, using different co-inoculation strategies of non-Saccharomyces and Saccharomyces cerevisiae yeasts, were assessed in the current study. Three strains with appropriate enological performance and high enzymatic activities, BSc562 (S. cerevisiae), BDv566 (Debaryomyces vanrijiae) and BCs403 (Candida sake), were assayed in pure and mixed Saccharomyces/non-Saccharomyces cultures. b-Glucosidase, pectinase, protease, xylanase and amylase activities were quantified during fermentations. The aromatic profile of pure and mixed cultures was determined at the end of each fermentation. In mixed cultures, non-Saccharomyces species were detected until day 4–5 of the fermentation process, and highest populations were observed in MSD2 (10 % S. cerevisiae/90 % D. vanrijiae) and MSC1 (1 % S. cerevisiae/99 % C. sake). According to correlation and multivariate analysis, MSD2 presented the highest concentrations of terpenes and higher alcohols which were associated with pectinase, amylase and xylanase activities. On the other hand, MSC1 high levels of b-glucosidase, proteolytic and xylanolytic activities were correlated to esters and fatty acids. Our study contributes to a better understanding of the effect of enzymatic activities by yeasts on compound transformations that occur during wine fermentation.EEA MendozaFil: Maturano, Yolanda Paola. Universidad Nacional de San Juan. Instituto de Biotecnología; ArgentinaFil: Assof, Mariela Vanesa. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; ArgentinaFil: Fabani, Maria Paula. Universidad Nacional de San Juan. Instituto de Biotecnología; ArgentinaFil: Nally, María Cristina. Universidad Nacional de San Juan. Instituto de Biotecnología; ArgentinaFil: Jofre, Viviana Patricia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; ArgentinaFil: Rodriguez Assaf, Leticia Anahi. Universidad Nacional de San Juan. Instituto de Biotecnología; ArgentinaFil: Toro, María Eugenia. Universidad Nacional de San Juan. Instituto de Biotecnología; ArgentinaFil: Castellanos de Figueroa, Lucía Inés. PROIMI; Argentina. Universidad Nacional de Tucumán; ArgentinaFil: Vazquez, Fabio. Universidad Nacional de San Juan. Instituto de Biotecnología; Argentina2017-10-31T13:04:38Z2017-10-31T13:04:38Z2015-11info:eu-repo/semantics/articleinfo:eu-repo/semantics/acceptedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://hdl.handle.net/20.500.12123/1630https://link.springer.com/article/10.1007%2Fs10482-015-0578-00003-6072 (Print)1572-9699 (Online)https://doi.org/10.1007/s10482-015-0578-0Antonie van leeuwenhoek 108 (5) : 1239–1256. (November 2015)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/restrictedAccess2025-09-04T09:47:06Zoai:localhost:20.500.12123/1630instacron: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 09:47:07.437INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse |
dc.title.none.fl_str_mv |
Enzymatic activities produced by mixed Saccharomyces and non-Saccharomyces cultures : relationship with wine volatile composition |
title |
Enzymatic activities produced by mixed Saccharomyces and non-Saccharomyces cultures : relationship with wine volatile composition |
spellingShingle |
Enzymatic activities produced by mixed Saccharomyces and non-Saccharomyces cultures : relationship with wine volatile composition Maturano, Yolanda Paola Saccharomyces Actividad Enzimática Compuesto Volátil Levadura Enzyme Activity Volatile Compounds Yeasts |
title_short |
Enzymatic activities produced by mixed Saccharomyces and non-Saccharomyces cultures : relationship with wine volatile composition |
title_full |
Enzymatic activities produced by mixed Saccharomyces and non-Saccharomyces cultures : relationship with wine volatile composition |
title_fullStr |
Enzymatic activities produced by mixed Saccharomyces and non-Saccharomyces cultures : relationship with wine volatile composition |
title_full_unstemmed |
Enzymatic activities produced by mixed Saccharomyces and non-Saccharomyces cultures : relationship with wine volatile composition |
title_sort |
Enzymatic activities produced by mixed Saccharomyces and non-Saccharomyces cultures : relationship with wine volatile composition |
dc.creator.none.fl_str_mv |
Maturano, Yolanda Paola Assof, Mariela Vanesa Fabani, Maria Paula Nally, María Cristina Jofre, Viviana Patricia Rodriguez Assaf, Leticia Anahi Toro, Maria Eugenia Vazquez, Fabio Castellanos de Figueroa, Lucía Inés |
author |
Maturano, Yolanda Paola |
author_facet |
Maturano, Yolanda Paola Assof, Mariela Vanesa Fabani, Maria Paula Nally, María Cristina Jofre, Viviana Patricia Rodriguez Assaf, Leticia Anahi Toro, Maria Eugenia Vazquez, Fabio Castellanos de Figueroa, Lucía Inés |
author_role |
author |
author2 |
Assof, Mariela Vanesa Fabani, Maria Paula Nally, María Cristina Jofre, Viviana Patricia Rodriguez Assaf, Leticia Anahi Toro, Maria Eugenia Vazquez, Fabio Castellanos de Figueroa, Lucía Inés |
author2_role |
author author author author author author author author |
dc.subject.none.fl_str_mv |
Saccharomyces Actividad Enzimática Compuesto Volátil Levadura Enzyme Activity Volatile Compounds Yeasts |
topic |
Saccharomyces Actividad Enzimática Compuesto Volátil Levadura Enzyme Activity Volatile Compounds Yeasts |
dc.description.none.fl_txt_mv |
During certain wine fermentation processes, yeasts, and mainly non-Saccharomyces strains, produce and secrete enzymes such as b-glucosidases, proteases, pectinases, xylanases and amylases. The effects of enzyme activity on the aromatic quality of wines during grape juice fermentation, using different co-inoculation strategies of non-Saccharomyces and Saccharomyces cerevisiae yeasts, were assessed in the current study. Three strains with appropriate enological performance and high enzymatic activities, BSc562 (S. cerevisiae), BDv566 (Debaryomyces vanrijiae) and BCs403 (Candida sake), were assayed in pure and mixed Saccharomyces/non-Saccharomyces cultures. b-Glucosidase, pectinase, protease, xylanase and amylase activities were quantified during fermentations. The aromatic profile of pure and mixed cultures was determined at the end of each fermentation. In mixed cultures, non-Saccharomyces species were detected until day 4–5 of the fermentation process, and highest populations were observed in MSD2 (10 % S. cerevisiae/90 % D. vanrijiae) and MSC1 (1 % S. cerevisiae/99 % C. sake). According to correlation and multivariate analysis, MSD2 presented the highest concentrations of terpenes and higher alcohols which were associated with pectinase, amylase and xylanase activities. On the other hand, MSC1 high levels of b-glucosidase, proteolytic and xylanolytic activities were correlated to esters and fatty acids. Our study contributes to a better understanding of the effect of enzymatic activities by yeasts on compound transformations that occur during wine fermentation. EEA Mendoza Fil: Maturano, Yolanda Paola. Universidad Nacional de San Juan. Instituto de Biotecnología; Argentina Fil: Assof, Mariela Vanesa. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; Argentina Fil: Fabani, Maria Paula. Universidad Nacional de San Juan. Instituto de Biotecnología; Argentina Fil: Nally, María Cristina. Universidad Nacional de San Juan. Instituto de Biotecnología; Argentina Fil: Jofre, Viviana Patricia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; Argentina Fil: Rodriguez Assaf, Leticia Anahi. Universidad Nacional de San Juan. Instituto de Biotecnología; Argentina Fil: Toro, María Eugenia. Universidad Nacional de San Juan. Instituto de Biotecnología; Argentina Fil: Castellanos de Figueroa, Lucía Inés. PROIMI; Argentina. Universidad Nacional de Tucumán; Argentina Fil: Vazquez, Fabio. Universidad Nacional de San Juan. Instituto de Biotecnología; Argentina |
description |
During certain wine fermentation processes, yeasts, and mainly non-Saccharomyces strains, produce and secrete enzymes such as b-glucosidases, proteases, pectinases, xylanases and amylases. The effects of enzyme activity on the aromatic quality of wines during grape juice fermentation, using different co-inoculation strategies of non-Saccharomyces and Saccharomyces cerevisiae yeasts, were assessed in the current study. Three strains with appropriate enological performance and high enzymatic activities, BSc562 (S. cerevisiae), BDv566 (Debaryomyces vanrijiae) and BCs403 (Candida sake), were assayed in pure and mixed Saccharomyces/non-Saccharomyces cultures. b-Glucosidase, pectinase, protease, xylanase and amylase activities were quantified during fermentations. The aromatic profile of pure and mixed cultures was determined at the end of each fermentation. In mixed cultures, non-Saccharomyces species were detected until day 4–5 of the fermentation process, and highest populations were observed in MSD2 (10 % S. cerevisiae/90 % D. vanrijiae) and MSC1 (1 % S. cerevisiae/99 % C. sake). According to correlation and multivariate analysis, MSD2 presented the highest concentrations of terpenes and higher alcohols which were associated with pectinase, amylase and xylanase activities. On the other hand, MSC1 high levels of b-glucosidase, proteolytic and xylanolytic activities were correlated to esters and fatty acids. Our study contributes to a better understanding of the effect of enzymatic activities by yeasts on compound transformations that occur during wine fermentation. |
publishDate |
2015 |
dc.date.none.fl_str_mv |
2015-11 2017-10-31T13:04:38Z 2017-10-31T13:04:38Z |
dc.type.none.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/acceptedVersion http://purl.org/coar/resource_type/c_6501 info:ar-repo/semantics/articulo |
format |
article |
status_str |
acceptedVersion |
dc.identifier.none.fl_str_mv |
http://hdl.handle.net/20.500.12123/1630 https://link.springer.com/article/10.1007%2Fs10482-015-0578-0 0003-6072 (Print) 1572-9699 (Online) https://doi.org/10.1007/s10482-015-0578-0 |
url |
http://hdl.handle.net/20.500.12123/1630 https://link.springer.com/article/10.1007%2Fs10482-015-0578-0 https://doi.org/10.1007/s10482-015-0578-0 |
identifier_str_mv |
0003-6072 (Print) 1572-9699 (Online) |
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.source.none.fl_str_mv |
Antonie van leeuwenhoek 108 (5) : 1239–1256. (November 2015) 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 |
_version_ |
1842341351626113024 |
score |
12.623145 |