Inoculation strategies to improve persistence and implantation of commercial S. cerevisiae strains in red wines produced with prefermentative cold soak
- Autores
- Maturano, Yolanda Paola; Lerena, María Cecilia; Mestre, María Victoria; Casassa, Luis Federico; Toro, Maria Eugenia; Mercado, Laura Analia; Combina, Mariana
- Año de publicación
- 2018
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión aceptada
- Descripción
- Prefermentative cold soak is a winemaking technique aimed at enhancing aroma and colour extraction in red wines. This study aimed at evaluating implantation and persistence rates of commercial active dry yeast strains (ADY) in wines produced with cold soak using two different inoculation strategies. Cold soak was conducted at 4 ± 1 °C, 8 ± 1 °C and 12 ± 1 °C for 7 days. Two yeast strains (Lalvin ICV D254 and Lalvin Rhône 2056) were inoculated before and after cold soak. Implantation of Lalvin ICV D254 at the end of cold soak was higher when conducted at 8 °C and 4 °C, whereas it was undetectable (<5%) at 12 °C. Lalvin Rhône 2056 showed implantation percentages at the end of cold soak ranging from 40% to 100%, with higher percentages in cold soak conducted at 12 °C. Moderate persistence of ADY at the end of alcoholic fermentation was observed in all treatment inoculated before cold soak. In the treatments inoculated after cold soak, the persistence of Lalvin ICV D254 ranged from 12 to 38% whereas Lalvin Rhône 2056 was less than 5% at the end of alcoholic fermentation. Overall, persistence of both strains improved in inoculation before cold soak relative to inoculation after cold soak.
EEA Mendoza
Fil: Maturano, Yolanda Paola. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Juan; Argentina
Fil: Lerena, Maria Cecilia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enológicos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; Argentina
Fil: Mestre, María Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Juan; Argentina. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentina
Fil: Casassa, L. Federico. California Polytechnic State University. Wine and Viticulture Department; Argentina
Fil: Toro, Maria Eugenia. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentina
Fil: Mercado, Laura Analia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina
Fil: Combina, Mariana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; Argentina. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina - Fuente
- LWT - Food science an technology. 97 : 648-655 (November 2018)
- Materia
-
Vino Tinto
Inoculación
Remojo
Saccharomyces Cerevisiae
Levadura
Soaking
Yeasts
Inoculation
Red Wines
Cold Soak
Yeast Strain - Nivel de accesibilidad
- acceso restringido
- Condiciones de uso
- Repositorio
.jpg)
- Institución
- Instituto Nacional de Tecnología Agropecuaria
- OAI Identificador
- oai:localhost:20.500.12123/2970
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Inoculation strategies to improve persistence and implantation of commercial S. cerevisiae strains in red wines produced with prefermentative cold soakMaturano, Yolanda PaolaLerena, María CeciliaMestre, María VictoriaCasassa, Luis FedericoToro, Maria EugeniaMercado, Laura AnaliaCombina, MarianaVino TintoInoculaciónRemojoSaccharomyces CerevisiaeLevaduraSoakingYeastsInoculationRed WinesCold SoakYeast StrainPrefermentative cold soak is a winemaking technique aimed at enhancing aroma and colour extraction in red wines. This study aimed at evaluating implantation and persistence rates of commercial active dry yeast strains (ADY) in wines produced with cold soak using two different inoculation strategies. Cold soak was conducted at 4 ± 1 °C, 8 ± 1 °C and 12 ± 1 °C for 7 days. Two yeast strains (Lalvin ICV D254 and Lalvin Rhône 2056) were inoculated before and after cold soak. Implantation of Lalvin ICV D254 at the end of cold soak was higher when conducted at 8 °C and 4 °C, whereas it was undetectable (<5%) at 12 °C. Lalvin Rhône 2056 showed implantation percentages at the end of cold soak ranging from 40% to 100%, with higher percentages in cold soak conducted at 12 °C. Moderate persistence of ADY at the end of alcoholic fermentation was observed in all treatment inoculated before cold soak. In the treatments inoculated after cold soak, the persistence of Lalvin ICV D254 ranged from 12 to 38% whereas Lalvin Rhône 2056 was less than 5% at the end of alcoholic fermentation. Overall, persistence of both strains improved in inoculation before cold soak relative to inoculation after cold soak.EEA MendozaFil: Maturano, Yolanda Paola. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Juan; ArgentinaFil: Lerena, Maria Cecilia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enológicos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; ArgentinaFil: Mestre, María Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Juan; Argentina. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; ArgentinaFil: Casassa, L. Federico. California Polytechnic State University. Wine and Viticulture Department; ArgentinaFil: Toro, Maria Eugenia. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; ArgentinaFil: Mercado, Laura Analia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; ArgentinaFil: Combina, Mariana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; Argentina. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; ArgentinaElsevierinfo:eu-repo/date/embargoedEnd/2019-08-072018-08-03T14:06:42Z2018-08-03T14:06:42Z2018info:eu-repo/semantics/articleinfo:eu-repo/semantics/acceptedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://hdl.handle.net/20.500.12123/2970https://www.sciencedirect.com/science/article/pii/S0023643818306467?via%3Dihub0023-6438https://doi.org/10.1016/j.lwt.2018.07.063LWT - Food science an technology. 97 : 648-655 (November 2018)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/restrictedAccess2025-09-29T13:44:23Zoai:localhost:20.500.12123/2970instacron: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 13:44:23.739INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse |
| dc.title.none.fl_str_mv |
Inoculation strategies to improve persistence and implantation of commercial S. cerevisiae strains in red wines produced with prefermentative cold soak |
| title |
Inoculation strategies to improve persistence and implantation of commercial S. cerevisiae strains in red wines produced with prefermentative cold soak |
| spellingShingle |
Inoculation strategies to improve persistence and implantation of commercial S. cerevisiae strains in red wines produced with prefermentative cold soak Maturano, Yolanda Paola Vino Tinto Inoculación Remojo Saccharomyces Cerevisiae Levadura Soaking Yeasts Inoculation Red Wines Cold Soak Yeast Strain |
| title_short |
Inoculation strategies to improve persistence and implantation of commercial S. cerevisiae strains in red wines produced with prefermentative cold soak |
| title_full |
Inoculation strategies to improve persistence and implantation of commercial S. cerevisiae strains in red wines produced with prefermentative cold soak |
| title_fullStr |
Inoculation strategies to improve persistence and implantation of commercial S. cerevisiae strains in red wines produced with prefermentative cold soak |
| title_full_unstemmed |
Inoculation strategies to improve persistence and implantation of commercial S. cerevisiae strains in red wines produced with prefermentative cold soak |
| title_sort |
Inoculation strategies to improve persistence and implantation of commercial S. cerevisiae strains in red wines produced with prefermentative cold soak |
| dc.creator.none.fl_str_mv |
Maturano, Yolanda Paola Lerena, María Cecilia Mestre, María Victoria Casassa, Luis Federico Toro, Maria Eugenia Mercado, Laura Analia Combina, Mariana |
| author |
Maturano, Yolanda Paola |
| author_facet |
Maturano, Yolanda Paola Lerena, María Cecilia Mestre, María Victoria Casassa, Luis Federico Toro, Maria Eugenia Mercado, Laura Analia Combina, Mariana |
| author_role |
author |
| author2 |
Lerena, María Cecilia Mestre, María Victoria Casassa, Luis Federico Toro, Maria Eugenia Mercado, Laura Analia Combina, Mariana |
| author2_role |
author author author author author author |
| dc.subject.none.fl_str_mv |
Vino Tinto Inoculación Remojo Saccharomyces Cerevisiae Levadura Soaking Yeasts Inoculation Red Wines Cold Soak Yeast Strain |
| topic |
Vino Tinto Inoculación Remojo Saccharomyces Cerevisiae Levadura Soaking Yeasts Inoculation Red Wines Cold Soak Yeast Strain |
| dc.description.none.fl_txt_mv |
Prefermentative cold soak is a winemaking technique aimed at enhancing aroma and colour extraction in red wines. This study aimed at evaluating implantation and persistence rates of commercial active dry yeast strains (ADY) in wines produced with cold soak using two different inoculation strategies. Cold soak was conducted at 4 ± 1 °C, 8 ± 1 °C and 12 ± 1 °C for 7 days. Two yeast strains (Lalvin ICV D254 and Lalvin Rhône 2056) were inoculated before and after cold soak. Implantation of Lalvin ICV D254 at the end of cold soak was higher when conducted at 8 °C and 4 °C, whereas it was undetectable (<5%) at 12 °C. Lalvin Rhône 2056 showed implantation percentages at the end of cold soak ranging from 40% to 100%, with higher percentages in cold soak conducted at 12 °C. Moderate persistence of ADY at the end of alcoholic fermentation was observed in all treatment inoculated before cold soak. In the treatments inoculated after cold soak, the persistence of Lalvin ICV D254 ranged from 12 to 38% whereas Lalvin Rhône 2056 was less than 5% at the end of alcoholic fermentation. Overall, persistence of both strains improved in inoculation before cold soak relative to inoculation after cold soak. EEA Mendoza Fil: Maturano, Yolanda Paola. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Juan; Argentina Fil: Lerena, Maria Cecilia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enológicos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; Argentina Fil: Mestre, María Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Juan; Argentina. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentina Fil: Casassa, L. Federico. California Polytechnic State University. Wine and Viticulture Department; Argentina Fil: Toro, Maria Eugenia. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentina Fil: Mercado, Laura Analia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina Fil: Combina, Mariana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; Argentina. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina |
| description |
Prefermentative cold soak is a winemaking technique aimed at enhancing aroma and colour extraction in red wines. This study aimed at evaluating implantation and persistence rates of commercial active dry yeast strains (ADY) in wines produced with cold soak using two different inoculation strategies. Cold soak was conducted at 4 ± 1 °C, 8 ± 1 °C and 12 ± 1 °C for 7 days. Two yeast strains (Lalvin ICV D254 and Lalvin Rhône 2056) were inoculated before and after cold soak. Implantation of Lalvin ICV D254 at the end of cold soak was higher when conducted at 8 °C and 4 °C, whereas it was undetectable (<5%) at 12 °C. Lalvin Rhône 2056 showed implantation percentages at the end of cold soak ranging from 40% to 100%, with higher percentages in cold soak conducted at 12 °C. Moderate persistence of ADY at the end of alcoholic fermentation was observed in all treatment inoculated before cold soak. In the treatments inoculated after cold soak, the persistence of Lalvin ICV D254 ranged from 12 to 38% whereas Lalvin Rhône 2056 was less than 5% at the end of alcoholic fermentation. Overall, persistence of both strains improved in inoculation before cold soak relative to inoculation after cold soak. |
| publishDate |
2018 |
| dc.date.none.fl_str_mv |
2018-08-03T14:06:42Z 2018-08-03T14:06:42Z 2018 info:eu-repo/date/embargoedEnd/2019-08-07 |
| 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/20.500.12123/2970 https://www.sciencedirect.com/science/article/pii/S0023643818306467?via%3Dihub 0023-6438 https://doi.org/10.1016/j.lwt.2018.07.063 |
| url |
http://hdl.handle.net/20.500.12123/2970 https://www.sciencedirect.com/science/article/pii/S0023643818306467?via%3Dihub https://doi.org/10.1016/j.lwt.2018.07.063 |
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0023-6438 |
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eng |
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eng |
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info:eu-repo/semantics/restrictedAccess |
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application/pdf |
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Elsevier |
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Elsevier |
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