Selection of indigenous Saccharomyces cerevisiae strains to ferment red musts at low temperature

Autores
Massera, Ariel Fernando; Assof, Mariela Vanesa; Sturm, Maria Elena; Sari, Santiago Eduardo; Jofre, Viviana Patricia; Cordero-Otero, Ricardo; Combina, Mariana
Año de publicación
2012
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The aim of this work was to select native Saccharomyces cerevisiae strains to conduct the alcoholic fermentation of red must at low temperature (15°C), thus producing volatile compounds that enhance the aromatic profile of young red wines. Native yeast strains were isolated from red musts and characterized using different oenological and technological criteria. The selection procedure included evaluating the yeasts’ characteristics in order to efficiently transform grape sugars into alcohol and carbon dioxide at a controlled rate and without development of off-flavors. The selection procedure also considered another set of oenological properties, namely: SO2 resistance, killer activity, low foam production, volatile acidity, high ethanol production and tolerance, sugar exhaustion, growth at low temperature, growth at high sugar concentration, formation of H2S, β-glycosidase activity and volatile compound synthesis in synthetic media. The pre-selected native S. cerevisiae strains were evaluated in microvinifications of Malbec must at 15°C, which were then evaluated to volatile compound composition and subjected to a sensorial descriptive analysis. The complete selection procedure was carried out over 2 years. This study provides a complete description of techniques for obtaining validated scientific results that can be used by oenologists and researchers in the selection of specific yeasts.
Fil: Massera, Ariel Fernando. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enológicos; Argentina
Fil: Assof, Mariela Vanesa. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enológicos; Argentina
Fil: Sturm, Maria Elena. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enológicos; Argentina
Fil: Sari, Santiago Eduardo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enológicos; Argentina
Fil: Jofre, Viviana Patricia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enológicos; Argentina
Fil: Cordero-Otero, Ricardo. University Rovira i Virgili. Department of Biochemestry and Biotechnology; España
Fil: Combina, Mariana. Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enológicos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fuente
Annals of microbiology 62 (1) : 367–380. (March 2012)
Materia
Saccharomyces Cerevisiae
Temperatura
Levadura
Temperature
Yeasts
Selection
Fermentation
Red Wines
Selección
Fermentación
Vino Tinto
Nivel de accesibilidad
acceso restringido
Condiciones de uso
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/1659
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spelling Selection of indigenous Saccharomyces cerevisiae strains to ferment red musts at low temperatureMassera, Ariel FernandoAssof, Mariela VanesaSturm, Maria ElenaSari, Santiago EduardoJofre, Viviana PatriciaCordero-Otero, RicardoCombina, MarianaSaccharomyces CerevisiaeTemperaturaLevaduraTemperatureYeastsSelectionFermentationRed WinesSelecciónFermentaciónVino TintoThe aim of this work was to select native Saccharomyces cerevisiae strains to conduct the alcoholic fermentation of red must at low temperature (15°C), thus producing volatile compounds that enhance the aromatic profile of young red wines. Native yeast strains were isolated from red musts and characterized using different oenological and technological criteria. The selection procedure included evaluating the yeasts’ characteristics in order to efficiently transform grape sugars into alcohol and carbon dioxide at a controlled rate and without development of off-flavors. The selection procedure also considered another set of oenological properties, namely: SO2 resistance, killer activity, low foam production, volatile acidity, high ethanol production and tolerance, sugar exhaustion, growth at low temperature, growth at high sugar concentration, formation of H2S, β-glycosidase activity and volatile compound synthesis in synthetic media. The pre-selected native S. cerevisiae strains were evaluated in microvinifications of Malbec must at 15°C, which were then evaluated to volatile compound composition and subjected to a sensorial descriptive analysis. The complete selection procedure was carried out over 2 years. This study provides a complete description of techniques for obtaining validated scientific results that can be used by oenologists and researchers in the selection of specific yeasts.Fil: Massera, Ariel Fernando. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enológicos; ArgentinaFil: Assof, Mariela Vanesa. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enológicos; ArgentinaFil: Sturm, Maria Elena. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enológicos; ArgentinaFil: Sari, Santiago Eduardo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enológicos; ArgentinaFil: Jofre, Viviana Patricia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enológicos; ArgentinaFil: Cordero-Otero, Ricardo. University Rovira i Virgili. Department of Biochemestry and Biotechnology; EspañaFil: Combina, Mariana. Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enológicos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina2017-11-02T14:21:40Z2017-11-02T14:21:40Z2012-03info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://hdl.handle.net/20.500.12123/1659https://link.springer.com/article/10.1007/s13213-011-0271-01590-4261 (Print)1869-2044 (Online)https://doi.org/10.1007/s13213-011-0271-0Annals of microbiology 62 (1) : 367–380. (March 2012)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/restrictedAccess2025-09-29T13:44:13Zoai:localhost:20.500.12123/1659instacron: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 13:44:13.97INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv Selection of indigenous Saccharomyces cerevisiae strains to ferment red musts at low temperature
title Selection of indigenous Saccharomyces cerevisiae strains to ferment red musts at low temperature
spellingShingle Selection of indigenous Saccharomyces cerevisiae strains to ferment red musts at low temperature
Massera, Ariel Fernando
Saccharomyces Cerevisiae
Temperatura
Levadura
Temperature
Yeasts
Selection
Fermentation
Red Wines
Selección
Fermentación
Vino Tinto
title_short Selection of indigenous Saccharomyces cerevisiae strains to ferment red musts at low temperature
title_full Selection of indigenous Saccharomyces cerevisiae strains to ferment red musts at low temperature
title_fullStr Selection of indigenous Saccharomyces cerevisiae strains to ferment red musts at low temperature
title_full_unstemmed Selection of indigenous Saccharomyces cerevisiae strains to ferment red musts at low temperature
title_sort Selection of indigenous Saccharomyces cerevisiae strains to ferment red musts at low temperature
dc.creator.none.fl_str_mv Massera, Ariel Fernando
Assof, Mariela Vanesa
Sturm, Maria Elena
Sari, Santiago Eduardo
Jofre, Viviana Patricia
Cordero-Otero, Ricardo
Combina, Mariana
author Massera, Ariel Fernando
author_facet Massera, Ariel Fernando
Assof, Mariela Vanesa
Sturm, Maria Elena
Sari, Santiago Eduardo
Jofre, Viviana Patricia
Cordero-Otero, Ricardo
Combina, Mariana
author_role author
author2 Assof, Mariela Vanesa
Sturm, Maria Elena
Sari, Santiago Eduardo
Jofre, Viviana Patricia
Cordero-Otero, Ricardo
Combina, Mariana
author2_role author
author
author
author
author
author
dc.subject.none.fl_str_mv Saccharomyces Cerevisiae
Temperatura
Levadura
Temperature
Yeasts
Selection
Fermentation
Red Wines
Selección
Fermentación
Vino Tinto
topic Saccharomyces Cerevisiae
Temperatura
Levadura
Temperature
Yeasts
Selection
Fermentation
Red Wines
Selección
Fermentación
Vino Tinto
dc.description.none.fl_txt_mv The aim of this work was to select native Saccharomyces cerevisiae strains to conduct the alcoholic fermentation of red must at low temperature (15°C), thus producing volatile compounds that enhance the aromatic profile of young red wines. Native yeast strains were isolated from red musts and characterized using different oenological and technological criteria. The selection procedure included evaluating the yeasts’ characteristics in order to efficiently transform grape sugars into alcohol and carbon dioxide at a controlled rate and without development of off-flavors. The selection procedure also considered another set of oenological properties, namely: SO2 resistance, killer activity, low foam production, volatile acidity, high ethanol production and tolerance, sugar exhaustion, growth at low temperature, growth at high sugar concentration, formation of H2S, β-glycosidase activity and volatile compound synthesis in synthetic media. The pre-selected native S. cerevisiae strains were evaluated in microvinifications of Malbec must at 15°C, which were then evaluated to volatile compound composition and subjected to a sensorial descriptive analysis. The complete selection procedure was carried out over 2 years. This study provides a complete description of techniques for obtaining validated scientific results that can be used by oenologists and researchers in the selection of specific yeasts.
Fil: Massera, Ariel Fernando. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enológicos; Argentina
Fil: Assof, Mariela Vanesa. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enológicos; Argentina
Fil: Sturm, Maria Elena. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enológicos; Argentina
Fil: Sari, Santiago Eduardo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enológicos; Argentina
Fil: Jofre, Viviana Patricia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enológicos; Argentina
Fil: Cordero-Otero, Ricardo. University Rovira i Virgili. Department of Biochemestry and Biotechnology; España
Fil: Combina, Mariana. Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enológicos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
description The aim of this work was to select native Saccharomyces cerevisiae strains to conduct the alcoholic fermentation of red must at low temperature (15°C), thus producing volatile compounds that enhance the aromatic profile of young red wines. Native yeast strains were isolated from red musts and characterized using different oenological and technological criteria. The selection procedure included evaluating the yeasts’ characteristics in order to efficiently transform grape sugars into alcohol and carbon dioxide at a controlled rate and without development of off-flavors. The selection procedure also considered another set of oenological properties, namely: SO2 resistance, killer activity, low foam production, volatile acidity, high ethanol production and tolerance, sugar exhaustion, growth at low temperature, growth at high sugar concentration, formation of H2S, β-glycosidase activity and volatile compound synthesis in synthetic media. The pre-selected native S. cerevisiae strains were evaluated in microvinifications of Malbec must at 15°C, which were then evaluated to volatile compound composition and subjected to a sensorial descriptive analysis. The complete selection procedure was carried out over 2 years. This study provides a complete description of techniques for obtaining validated scientific results that can be used by oenologists and researchers in the selection of specific yeasts.
publishDate 2012
dc.date.none.fl_str_mv 2012-03
2017-11-02T14:21:40Z
2017-11-02T14:21:40Z
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/20.500.12123/1659
https://link.springer.com/article/10.1007/s13213-011-0271-0
1590-4261 (Print)
1869-2044 (Online)
https://doi.org/10.1007/s13213-011-0271-0
url http://hdl.handle.net/20.500.12123/1659
https://link.springer.com/article/10.1007/s13213-011-0271-0
https://doi.org/10.1007/s13213-011-0271-0
identifier_str_mv 1590-4261 (Print)
1869-2044 (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 Annals of microbiology 62 (1) : 367–380. (March 2012)
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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score 12.558318

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