Hybridization and spore dissection of native wine yeasts for improvement of ethanol resistance and osmotolerance

Autores
Sanchez, Maria Laura; Chimeno, Selva Valeria; Mercado, Laura Analia; Ciklic, Ivan Francisco
Año de publicación
2022
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Global warming has a significant impact on different viticultural parameters, including grape maturation. An increment of photosynthetic activity generates a rapid accumulation of sugars in the berry, followed by a dehydration process which leads to a higher concentration of soluble solids. This effect is exacerbated by current viticultural practices which favor the harvest of very mature grapes to obtain wines with sweet tannins. Considering the initial hyperosmotic stress conditions and the high ethanol concentration of the produced wine, fermentation of grape musts with high sugar content could be problematic for yeast starters. In the present study, we were able to obtain by classical hybridization and spore dissection methods one hybrid and one monosporic wine yeast strain with a combined ethanol and osmotolerant phenotype. The improved yeasts were tested in vinification trials with high sugar concentration and displayed excellent fermentation performance. Importantly, the obtained wines also showed good organoleptic properties during sensory analysis. Based on our results, we believed our improved hybrid and monosporic strains can be considered good alternatives to be used as yeast starters for fermentations with high sugar content.
EEA Mendoza
Fil: Sanchez, Maria Laura. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; Argentina
Fil: Chimeno, Selva Valeria. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina
Fil: Mercado, Laura Analia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina
Fil: Ciklic, Ivan Franciso. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina
Fuente
World Journal of Microbiology and Biotechnology 38 : 225 (2022)
Materia
Vinos
Levadura de Vino
Hibridación
Esporas
Etanol
Métodos de Mejoramiento Genético
Wines
Wine Yeast
Hybridization
Spores
Ethanol
Breeding Methods
Nivel de accesibilidad
acceso restringido
Condiciones de uso
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/13068
Acceder
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oai_identifier_str oai:localhost:20.500.12123/13068
network_acronym_str INTADig
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network_name_str INTA Digital (INTA)
spelling Hybridization and spore dissection of native wine yeasts for improvement of ethanol resistance and osmotoleranceSanchez, Maria LauraChimeno, Selva ValeriaMercado, Laura AnaliaCiklic, Ivan FranciscoVinosLevadura de VinoHibridaciónEsporasEtanolMétodos de Mejoramiento GenéticoWinesWine YeastHybridizationSporesEthanolBreeding MethodsGlobal warming has a significant impact on different viticultural parameters, including grape maturation. An increment of photosynthetic activity generates a rapid accumulation of sugars in the berry, followed by a dehydration process which leads to a higher concentration of soluble solids. This effect is exacerbated by current viticultural practices which favor the harvest of very mature grapes to obtain wines with sweet tannins. Considering the initial hyperosmotic stress conditions and the high ethanol concentration of the produced wine, fermentation of grape musts with high sugar content could be problematic for yeast starters. In the present study, we were able to obtain by classical hybridization and spore dissection methods one hybrid and one monosporic wine yeast strain with a combined ethanol and osmotolerant phenotype. The improved yeasts were tested in vinification trials with high sugar concentration and displayed excellent fermentation performance. Importantly, the obtained wines also showed good organoleptic properties during sensory analysis. Based on our results, we believed our improved hybrid and monosporic strains can be considered good alternatives to be used as yeast starters for fermentations with high sugar content.EEA MendozaFil: Sanchez, Maria Laura. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; ArgentinaFil: Chimeno, Selva Valeria. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; ArgentinaFil: Mercado, Laura Analia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; ArgentinaFil: Ciklic, Ivan Franciso. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; ArgentinaSpringer2022-10-06T11:02:16Z2022-10-06T11:02:16Z2022-09info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://hdl.handle.net/20.500.12123/13068https://link.springer.com/article/10.1007/s11274-022-03400-70959-39931573-0972https://doi.org/10.1007/s11274-022-03400-7World Journal of Microbiology and Biotechnology 38 : 225 (2022)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/restrictedAccess2025-10-23T11:18:08Zoai:localhost:20.500.12123/13068instacron: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 11:18:08.591INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv Hybridization and spore dissection of native wine yeasts for improvement of ethanol resistance and osmotolerance
title Hybridization and spore dissection of native wine yeasts for improvement of ethanol resistance and osmotolerance
spellingShingle Hybridization and spore dissection of native wine yeasts for improvement of ethanol resistance and osmotolerance
Sanchez, Maria Laura
Vinos
Levadura de Vino
Hibridación
Esporas
Etanol
Métodos de Mejoramiento Genético
Wines
Wine Yeast
Hybridization
Spores
Ethanol
Breeding Methods
title_short Hybridization and spore dissection of native wine yeasts for improvement of ethanol resistance and osmotolerance
title_full Hybridization and spore dissection of native wine yeasts for improvement of ethanol resistance and osmotolerance
title_fullStr Hybridization and spore dissection of native wine yeasts for improvement of ethanol resistance and osmotolerance
title_full_unstemmed Hybridization and spore dissection of native wine yeasts for improvement of ethanol resistance and osmotolerance
title_sort Hybridization and spore dissection of native wine yeasts for improvement of ethanol resistance and osmotolerance
dc.creator.none.fl_str_mv Sanchez, Maria Laura
Chimeno, Selva Valeria
Mercado, Laura Analia
Ciklic, Ivan Francisco
author Sanchez, Maria Laura
author_facet Sanchez, Maria Laura
Chimeno, Selva Valeria
Mercado, Laura Analia
Ciklic, Ivan Francisco
author_role author
author2 Chimeno, Selva Valeria
Mercado, Laura Analia
Ciklic, Ivan Francisco
author2_role author
author
author
dc.subject.none.fl_str_mv Vinos
Levadura de Vino
Hibridación
Esporas
Etanol
Métodos de Mejoramiento Genético
Wines
Wine Yeast
Hybridization
Spores
Ethanol
Breeding Methods
topic Vinos
Levadura de Vino
Hibridación
Esporas
Etanol
Métodos de Mejoramiento Genético
Wines
Wine Yeast
Hybridization
Spores
Ethanol
Breeding Methods
dc.description.none.fl_txt_mv Global warming has a significant impact on different viticultural parameters, including grape maturation. An increment of photosynthetic activity generates a rapid accumulation of sugars in the berry, followed by a dehydration process which leads to a higher concentration of soluble solids. This effect is exacerbated by current viticultural practices which favor the harvest of very mature grapes to obtain wines with sweet tannins. Considering the initial hyperosmotic stress conditions and the high ethanol concentration of the produced wine, fermentation of grape musts with high sugar content could be problematic for yeast starters. In the present study, we were able to obtain by classical hybridization and spore dissection methods one hybrid and one monosporic wine yeast strain with a combined ethanol and osmotolerant phenotype. The improved yeasts were tested in vinification trials with high sugar concentration and displayed excellent fermentation performance. Importantly, the obtained wines also showed good organoleptic properties during sensory analysis. Based on our results, we believed our improved hybrid and monosporic strains can be considered good alternatives to be used as yeast starters for fermentations with high sugar content.
EEA Mendoza
Fil: Sanchez, Maria Laura. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; Argentina
Fil: Chimeno, Selva Valeria. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina
Fil: Mercado, Laura Analia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina
Fil: Ciklic, Ivan Franciso. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina
description Global warming has a significant impact on different viticultural parameters, including grape maturation. An increment of photosynthetic activity generates a rapid accumulation of sugars in the berry, followed by a dehydration process which leads to a higher concentration of soluble solids. This effect is exacerbated by current viticultural practices which favor the harvest of very mature grapes to obtain wines with sweet tannins. Considering the initial hyperosmotic stress conditions and the high ethanol concentration of the produced wine, fermentation of grape musts with high sugar content could be problematic for yeast starters. In the present study, we were able to obtain by classical hybridization and spore dissection methods one hybrid and one monosporic wine yeast strain with a combined ethanol and osmotolerant phenotype. The improved yeasts were tested in vinification trials with high sugar concentration and displayed excellent fermentation performance. Importantly, the obtained wines also showed good organoleptic properties during sensory analysis. Based on our results, we believed our improved hybrid and monosporic strains can be considered good alternatives to be used as yeast starters for fermentations with high sugar content.
publishDate 2022
dc.date.none.fl_str_mv 2022-10-06T11:02:16Z
2022-10-06T11:02:16Z
2022-09
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/20.500.12123/13068
https://link.springer.com/article/10.1007/s11274-022-03400-7
0959-3993
1573-0972
https://doi.org/10.1007/s11274-022-03400-7
url http://hdl.handle.net/20.500.12123/13068
https://link.springer.com/article/10.1007/s11274-022-03400-7
https://doi.org/10.1007/s11274-022-03400-7
identifier_str_mv 0959-3993
1573-0972
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.publisher.none.fl_str_mv Springer
publisher.none.fl_str_mv Springer
dc.source.none.fl_str_mv World Journal of Microbiology and Biotechnology 38 : 225 (2022)
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 12.982451

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