Generation of a non-transgenic genetically improved yeast strain for wine production from nitrogen-deficient musts
- Autores
- Kessi Pérez, Eduardo Ignacio; Molinet, Jennifer; García, Verónica; Aguilera, Omayra; Cepeda, Fernanda; López, María Eugenia; Sari, Santiago Eduardo; Cuello, Raúl Andrés; Ciklic, Ivan Francisco; Rojo, Cecilia; Combina, Mariana; Araneda, Cristián; Martínez, Claudio
- Año de publicación
- 2020
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- The yeast Saccharomyces cerevisiae is the main species responsible for the process that involves the transformation of grape must into wine, with the initial nitrogen in the grape must being vital for it. One of the main problems in the wine industry is the deficiency of nitrogen sources in the grape must, leading to stuck or sluggish fermentations, and generating economic losses. In this scenario, an alternative is the isolation or generation of yeast strains with low nitrogen requirements for fermentation. In the present study, we carry out a genetic improvement program using as a base population a group of 70 strains isolated from winemaking environments mainly in Chile and Argentina (F0), making from it a first and second filial generation (F1 and F2, respectively) based in different families and hybrids. It was found that the trait under study has a high heritability, obtaining in the F2 population strains that consume a minor proportion of the nitrogen sources present in the must. Among these improved strains, strain “686” specially showed a marked drop in the nitrogen consumption, without losing fermentative performance, in synthetic grape must at laboratory level. When using this improved strain to produce wine from a natural grape must (supplemented and non-supplemented with ammonium) at pilot scale under wine cellar conditions, a similar fermentative capacity was obtained between this strain and a widely used commercial strain (EC1118). However, when fermented in a non-supplemented must, improved strain “686” showed the presence of a marked floral aroma absent for EC1118 strain, this difference being probably a direct consequence of its different pattern in amino acid consumption. The combination of the capacity of improved strain “686” to ferment without nitrogen addition and produce floral aromas may be of commercial interest for the wine industry.
EEA Mendoza
Fil: Kessi Pérez, Eduardo Ignacio. Universidad de Santiago de Chile. Departamento de Ciencia y Tecnología de los Alimentos; Chile
Fil: Kessi Pérez, Eduardo Ignacio. Universidad de Santiago de Chile. Centro de Estudios en Ciencia y Tecnología de Alimentos (CECTA); Chile
Fil: Molinet, Jennifer. Universidad de Santiago de Chile. Departamento de Ciencia y Tecnología de los Alimentos; Chile
Fil: García, Verónica. Universidad de Santiago de Chile. Centro de Estudios en Ciencia y Tecnología de Alimentos (CECTA); Chile
Fil: Aguilera, Omayra. Universidad de Santiago de Chile. Centro de Estudios en Ciencia y Tecnología de Alimentos (CECTA); Chile
Fil: Cepeda, Fernanda. Universidad de Chile. Facultad de Ciencias Agronómicas. Laboratorio de Genética y Biotecnología en Acuicultura, Departamento de Producción Animal; Chile
Fil: López, María Eugenia. Universidad de Chile. Facultad de Ciencias Agronómicas. Laboratorio de Genética y Biotecnología en Acuicultura, Departamento de Producción Animal; Chile
Fil: Sari, Santiago Eduardo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina
Fil: Cuello, Raúl Andrés. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina
Fil: Cuello, Raúl Andrés. Consejo Nacional de Investigaciones Científicas y Tecnológicas (CONICET); Argentina
Fil: Ciklic, Ivan Francisco. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina
Fil: Rojo, Maria Cecilia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina
Fil: Rojo, Maria Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Argentina
Fil: Combina, Mariana. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina
Fil: Combina, Mariana. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Argentina
Fil: Araneda, Cristián. Universidad de Chile. Facultad de Ciencias Agronómicas. Laboratorio de Genética y Biotecnología en Acuicultura, Departamento de Producción Animal; Chile
Fil: Martínez, Claudio. Universidad de Santiago de Chile. Departamento de Ciencia y Tecnología de los Alimentos; Chile
Fil: Martínez, Claudio. Universidad de Santiago de Chile. Centro de Estudios en Ciencia y Tecnología de Alimentos (CECTA); Chile - Fuente
- Microorganisms 8 (8) : 1194. (2020)
- Materia
-
Saccharomyces Cerevisiae
Nitrógeno
Nitrogen
Genetic Improvement
Microsatellites
Microsatélites
Wine Yeast
Levadura de Vino
Nitrogen Consumption
Wine Production
Producción de Vino - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- http://creativecommons.org/licenses/by-nc-sa/4.0/
- Repositorio
- Institución
- Instituto Nacional de Tecnología Agropecuaria
- OAI Identificador
- oai:localhost:20.500.12123/8110
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Generation of a non-transgenic genetically improved yeast strain for wine production from nitrogen-deficient mustsKessi Pérez, Eduardo IgnacioMolinet, JenniferGarcía, VerónicaAguilera, OmayraCepeda, FernandaLópez, María EugeniaSari, Santiago EduardoCuello, Raúl AndrésCiklic, Ivan FranciscoRojo, CeciliaCombina, MarianaAraneda, CristiánMartínez, ClaudioSaccharomyces CerevisiaeNitrógenoNitrogenGenetic ImprovementMicrosatellitesMicrosatélitesWine YeastLevadura de VinoNitrogen ConsumptionWine ProductionProducción de VinoThe yeast Saccharomyces cerevisiae is the main species responsible for the process that involves the transformation of grape must into wine, with the initial nitrogen in the grape must being vital for it. One of the main problems in the wine industry is the deficiency of nitrogen sources in the grape must, leading to stuck or sluggish fermentations, and generating economic losses. In this scenario, an alternative is the isolation or generation of yeast strains with low nitrogen requirements for fermentation. In the present study, we carry out a genetic improvement program using as a base population a group of 70 strains isolated from winemaking environments mainly in Chile and Argentina (F0), making from it a first and second filial generation (F1 and F2, respectively) based in different families and hybrids. It was found that the trait under study has a high heritability, obtaining in the F2 population strains that consume a minor proportion of the nitrogen sources present in the must. Among these improved strains, strain “686” specially showed a marked drop in the nitrogen consumption, without losing fermentative performance, in synthetic grape must at laboratory level. When using this improved strain to produce wine from a natural grape must (supplemented and non-supplemented with ammonium) at pilot scale under wine cellar conditions, a similar fermentative capacity was obtained between this strain and a widely used commercial strain (EC1118). However, when fermented in a non-supplemented must, improved strain “686” showed the presence of a marked floral aroma absent for EC1118 strain, this difference being probably a direct consequence of its different pattern in amino acid consumption. The combination of the capacity of improved strain “686” to ferment without nitrogen addition and produce floral aromas may be of commercial interest for the wine industry.EEA MendozaFil: Kessi Pérez, Eduardo Ignacio. Universidad de Santiago de Chile. Departamento de Ciencia y Tecnología de los Alimentos; ChileFil: Kessi Pérez, Eduardo Ignacio. Universidad de Santiago de Chile. Centro de Estudios en Ciencia y Tecnología de Alimentos (CECTA); ChileFil: Molinet, Jennifer. Universidad de Santiago de Chile. Departamento de Ciencia y Tecnología de los Alimentos; ChileFil: García, Verónica. Universidad de Santiago de Chile. Centro de Estudios en Ciencia y Tecnología de Alimentos (CECTA); ChileFil: Aguilera, Omayra. Universidad de Santiago de Chile. Centro de Estudios en Ciencia y Tecnología de Alimentos (CECTA); ChileFil: Cepeda, Fernanda. Universidad de Chile. Facultad de Ciencias Agronómicas. Laboratorio de Genética y Biotecnología en Acuicultura, Departamento de Producción Animal; ChileFil: López, María Eugenia. Universidad de Chile. Facultad de Ciencias Agronómicas. Laboratorio de Genética y Biotecnología en Acuicultura, Departamento de Producción Animal; ChileFil: Sari, Santiago Eduardo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; ArgentinaFil: Cuello, Raúl Andrés. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; ArgentinaFil: Cuello, Raúl Andrés. Consejo Nacional de Investigaciones Científicas y Tecnológicas (CONICET); ArgentinaFil: Ciklic, Ivan Francisco. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; ArgentinaFil: Rojo, Maria Cecilia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; ArgentinaFil: Rojo, Maria Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); ArgentinaFil: Combina, Mariana. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; ArgentinaFil: Combina, Mariana. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); ArgentinaFil: Araneda, Cristián. Universidad de Chile. Facultad de Ciencias Agronómicas. Laboratorio de Genética y Biotecnología en Acuicultura, Departamento de Producción Animal; ChileFil: Martínez, Claudio. Universidad de Santiago de Chile. Departamento de Ciencia y Tecnología de los Alimentos; ChileFil: Martínez, Claudio. Universidad de Santiago de Chile. Centro de Estudios en Ciencia y Tecnología de Alimentos (CECTA); ChileMDPI2020-10-22T17:07:12Z2020-10-22T17:07:12Z2020info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://hdl.handle.net/20.500.12123/8110https://www.mdpi.com/2076-2607/8/8/1194Kessi-Pérez, E.I.; Molinet, J.; García, V.; Aguilera, O.; Cepeda, F.; López, M.E.; Sari, S.; Cuello, R.; Ciklic, I.; Rojo, M.C.; Combina, M.; Araneda, C.; Martínez, C. Generation of a Non-Transgenic Genetically Improved Yeast Strain for Wine Production from Nitrogen-Deficient Musts. Microorganisms 2020, 8, 1194.2076-2607https://doi.org/10.3390/microorganisms8081194Microorganisms 8 (8) : 1194. (2020)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-sa/4.0/Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)2025-09-29T13:45:03Zoai:localhost:20.500.12123/8110instacron: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 13:45:03.401INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse |
dc.title.none.fl_str_mv |
Generation of a non-transgenic genetically improved yeast strain for wine production from nitrogen-deficient musts |
title |
Generation of a non-transgenic genetically improved yeast strain for wine production from nitrogen-deficient musts |
spellingShingle |
Generation of a non-transgenic genetically improved yeast strain for wine production from nitrogen-deficient musts Kessi Pérez, Eduardo Ignacio Saccharomyces Cerevisiae Nitrógeno Nitrogen Genetic Improvement Microsatellites Microsatélites Wine Yeast Levadura de Vino Nitrogen Consumption Wine Production Producción de Vino |
title_short |
Generation of a non-transgenic genetically improved yeast strain for wine production from nitrogen-deficient musts |
title_full |
Generation of a non-transgenic genetically improved yeast strain for wine production from nitrogen-deficient musts |
title_fullStr |
Generation of a non-transgenic genetically improved yeast strain for wine production from nitrogen-deficient musts |
title_full_unstemmed |
Generation of a non-transgenic genetically improved yeast strain for wine production from nitrogen-deficient musts |
title_sort |
Generation of a non-transgenic genetically improved yeast strain for wine production from nitrogen-deficient musts |
dc.creator.none.fl_str_mv |
Kessi Pérez, Eduardo Ignacio Molinet, Jennifer García, Verónica Aguilera, Omayra Cepeda, Fernanda López, María Eugenia Sari, Santiago Eduardo Cuello, Raúl Andrés Ciklic, Ivan Francisco Rojo, Cecilia Combina, Mariana Araneda, Cristián Martínez, Claudio |
author |
Kessi Pérez, Eduardo Ignacio |
author_facet |
Kessi Pérez, Eduardo Ignacio Molinet, Jennifer García, Verónica Aguilera, Omayra Cepeda, Fernanda López, María Eugenia Sari, Santiago Eduardo Cuello, Raúl Andrés Ciklic, Ivan Francisco Rojo, Cecilia Combina, Mariana Araneda, Cristián Martínez, Claudio |
author_role |
author |
author2 |
Molinet, Jennifer García, Verónica Aguilera, Omayra Cepeda, Fernanda López, María Eugenia Sari, Santiago Eduardo Cuello, Raúl Andrés Ciklic, Ivan Francisco Rojo, Cecilia Combina, Mariana Araneda, Cristián Martínez, Claudio |
author2_role |
author author author author author author author author author author author author |
dc.subject.none.fl_str_mv |
Saccharomyces Cerevisiae Nitrógeno Nitrogen Genetic Improvement Microsatellites Microsatélites Wine Yeast Levadura de Vino Nitrogen Consumption Wine Production Producción de Vino |
topic |
Saccharomyces Cerevisiae Nitrógeno Nitrogen Genetic Improvement Microsatellites Microsatélites Wine Yeast Levadura de Vino Nitrogen Consumption Wine Production Producción de Vino |
dc.description.none.fl_txt_mv |
The yeast Saccharomyces cerevisiae is the main species responsible for the process that involves the transformation of grape must into wine, with the initial nitrogen in the grape must being vital for it. One of the main problems in the wine industry is the deficiency of nitrogen sources in the grape must, leading to stuck or sluggish fermentations, and generating economic losses. In this scenario, an alternative is the isolation or generation of yeast strains with low nitrogen requirements for fermentation. In the present study, we carry out a genetic improvement program using as a base population a group of 70 strains isolated from winemaking environments mainly in Chile and Argentina (F0), making from it a first and second filial generation (F1 and F2, respectively) based in different families and hybrids. It was found that the trait under study has a high heritability, obtaining in the F2 population strains that consume a minor proportion of the nitrogen sources present in the must. Among these improved strains, strain “686” specially showed a marked drop in the nitrogen consumption, without losing fermentative performance, in synthetic grape must at laboratory level. When using this improved strain to produce wine from a natural grape must (supplemented and non-supplemented with ammonium) at pilot scale under wine cellar conditions, a similar fermentative capacity was obtained between this strain and a widely used commercial strain (EC1118). However, when fermented in a non-supplemented must, improved strain “686” showed the presence of a marked floral aroma absent for EC1118 strain, this difference being probably a direct consequence of its different pattern in amino acid consumption. The combination of the capacity of improved strain “686” to ferment without nitrogen addition and produce floral aromas may be of commercial interest for the wine industry. EEA Mendoza Fil: Kessi Pérez, Eduardo Ignacio. Universidad de Santiago de Chile. Departamento de Ciencia y Tecnología de los Alimentos; Chile Fil: Kessi Pérez, Eduardo Ignacio. Universidad de Santiago de Chile. Centro de Estudios en Ciencia y Tecnología de Alimentos (CECTA); Chile Fil: Molinet, Jennifer. Universidad de Santiago de Chile. Departamento de Ciencia y Tecnología de los Alimentos; Chile Fil: García, Verónica. Universidad de Santiago de Chile. Centro de Estudios en Ciencia y Tecnología de Alimentos (CECTA); Chile Fil: Aguilera, Omayra. Universidad de Santiago de Chile. Centro de Estudios en Ciencia y Tecnología de Alimentos (CECTA); Chile Fil: Cepeda, Fernanda. Universidad de Chile. Facultad de Ciencias Agronómicas. Laboratorio de Genética y Biotecnología en Acuicultura, Departamento de Producción Animal; Chile Fil: López, María Eugenia. Universidad de Chile. Facultad de Ciencias Agronómicas. Laboratorio de Genética y Biotecnología en Acuicultura, Departamento de Producción Animal; Chile Fil: Sari, Santiago Eduardo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina Fil: Cuello, Raúl Andrés. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina Fil: Cuello, Raúl Andrés. Consejo Nacional de Investigaciones Científicas y Tecnológicas (CONICET); Argentina Fil: Ciklic, Ivan Francisco. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina Fil: Rojo, Maria Cecilia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina Fil: Rojo, Maria Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Argentina Fil: Combina, Mariana. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina Fil: Combina, Mariana. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Argentina Fil: Araneda, Cristián. Universidad de Chile. Facultad de Ciencias Agronómicas. Laboratorio de Genética y Biotecnología en Acuicultura, Departamento de Producción Animal; Chile Fil: Martínez, Claudio. Universidad de Santiago de Chile. Departamento de Ciencia y Tecnología de los Alimentos; Chile Fil: Martínez, Claudio. Universidad de Santiago de Chile. Centro de Estudios en Ciencia y Tecnología de Alimentos (CECTA); Chile |
description |
The yeast Saccharomyces cerevisiae is the main species responsible for the process that involves the transformation of grape must into wine, with the initial nitrogen in the grape must being vital for it. One of the main problems in the wine industry is the deficiency of nitrogen sources in the grape must, leading to stuck or sluggish fermentations, and generating economic losses. In this scenario, an alternative is the isolation or generation of yeast strains with low nitrogen requirements for fermentation. In the present study, we carry out a genetic improvement program using as a base population a group of 70 strains isolated from winemaking environments mainly in Chile and Argentina (F0), making from it a first and second filial generation (F1 and F2, respectively) based in different families and hybrids. It was found that the trait under study has a high heritability, obtaining in the F2 population strains that consume a minor proportion of the nitrogen sources present in the must. Among these improved strains, strain “686” specially showed a marked drop in the nitrogen consumption, without losing fermentative performance, in synthetic grape must at laboratory level. When using this improved strain to produce wine from a natural grape must (supplemented and non-supplemented with ammonium) at pilot scale under wine cellar conditions, a similar fermentative capacity was obtained between this strain and a widely used commercial strain (EC1118). However, when fermented in a non-supplemented must, improved strain “686” showed the presence of a marked floral aroma absent for EC1118 strain, this difference being probably a direct consequence of its different pattern in amino acid consumption. The combination of the capacity of improved strain “686” to ferment without nitrogen addition and produce floral aromas may be of commercial interest for the wine industry. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-10-22T17:07:12Z 2020-10-22T17:07:12Z 2020 |
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/20.500.12123/8110 https://www.mdpi.com/2076-2607/8/8/1194 Kessi-Pérez, E.I.; Molinet, J.; García, V.; Aguilera, O.; Cepeda, F.; López, M.E.; Sari, S.; Cuello, R.; Ciklic, I.; Rojo, M.C.; Combina, M.; Araneda, C.; Martínez, C. Generation of a Non-Transgenic Genetically Improved Yeast Strain for Wine Production from Nitrogen-Deficient Musts. Microorganisms 2020, 8, 1194. 2076-2607 https://doi.org/10.3390/microorganisms8081194 |
url |
http://hdl.handle.net/20.500.12123/8110 https://www.mdpi.com/2076-2607/8/8/1194 https://doi.org/10.3390/microorganisms8081194 |
identifier_str_mv |
Kessi-Pérez, E.I.; Molinet, J.; García, V.; Aguilera, O.; Cepeda, F.; López, M.E.; Sari, S.; Cuello, R.; Ciklic, I.; Rojo, M.C.; Combina, M.; Araneda, C.; Martínez, C. Generation of a Non-Transgenic Genetically Improved Yeast Strain for Wine Production from Nitrogen-Deficient Musts. Microorganisms 2020, 8, 1194. 2076-2607 |
dc.language.none.fl_str_mv |
eng |
language |
eng |
dc.rights.none.fl_str_mv |
info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by-nc-sa/4.0/ Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) |
eu_rights_str_mv |
openAccess |
rights_invalid_str_mv |
http://creativecommons.org/licenses/by-nc-sa/4.0/ Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
MDPI |
publisher.none.fl_str_mv |
MDPI |
dc.source.none.fl_str_mv |
Microorganisms 8 (8) : 1194. (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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1844619148083068928 |
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12.559606 |