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
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/8110
Acceder
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oai_identifier_str oai:localhost:20.500.12123/8110
network_acronym_str INTADig
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network_name_str INTA Digital (INTA)
spelling 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)2025-10-23T11:17:24Zoai: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:l2025-10-23 11:17:24.472INTA 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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