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
- Institución
- Instituto Nacional de Tecnología Agropecuaria
- OAI Identificador
- oai:localhost:20.500.12123/1659
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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/restrictedAccess2025-09-04T09:47:07Zoai: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:l2025-09-04 09:47:07.985INTA 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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1842341351915520000 |
score |
12.623145 |