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
- Institución
- Instituto Nacional de Tecnología Agropecuaria
- OAI Identificador
- oai:localhost:20.500.12123/13068
Ver los metadatos del registro completo
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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/restrictedAccess2025-09-29T13:45:44Zoai: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:l2025-09-29 13:45:45.02INTA 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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1844619170046541824 |
score |
12.559606 |