Culture-dependent and independent techniques applied to monitor yeast species on cold soak at different temperatures in winemaking

Autores
Maturano, Yolanda Paola; Mestre Furlani, Maria Victoria; Combina, Mariana; Toro, Maria Eugenia; Vazquez, Fabio; Esteve Zarzoso, Braulio
Año de publicación
2016
Idioma
inglés
Tipo de recurso
artículo
Estado
versión aceptada
Descripción
Transformation of grape must into wine is a process that may vary according to the consumers' requirements. Application of cold soak prior to alcoholic fermentation is a common practice in cellars in order to enhance flavor complexity and extraction of phenolic compounds. However, the effect of this step on wine yeast microbiota is not well-known. The current study simultaneously analyzed the effect of different cold soak temperatures on the microbiological population throughout the process and the use of culture-dependent and independent techniques to study this yeast ecology. The temperatures assayed were those normally applied in wineries: 2.5, 8 and 12 °C. PCR-DGGE allowed detection of themost representative species such as Hanseniaspora uvarum, Starmerella bacillaris and Saccharomyces cerevisiae. As could be expected, highest diversity indices were obtained at the beginning of each process, and survival of H. uvarum or S. bacillaris depended on the temperature. Our results are in agreement with those obtained with culture independent methods, but qPCR showed higher precision and a different behavior was observed for each yeast species and at each temperature assayed. Comparison of both culture-independent techniques can provide a general overview of the whole process, although DGGE does not reveal the diversity expected due to the reported problems with the sensitivity of this technique
EEA Mendoza
Fil: Maturano, Yolanda Paola. Universidad Nacional de San Juan. Instituto de Biotecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Mestre Furlani, Maria Victoria. Universidad Nacional de San Juan. Instituto de Biotecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Combina, Mariana. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Toro, Maria Eugenia. Universidad Nacional de San Juan. Instituto de Biotecnología; Argentina
Fil: Vazquez, Fabio. Universidad Nacional de San Juan. Instituto de Biotecnología; Argentina
Fil: Esteve Zarzoso, Braulio. Universitat Rovira i Virgili. Facultat d’ Enologia. Departament de Bioquímica i Biotecnologia, Biotecnologia Enològica; España
Fuente
International journal of food microbiology 237 : 142-149. (November 2016)
Materia
Vinificación
Saccharomyces Cerevisiae
Levadura
Temperatura
Vid
Winemaking
Yeasts
Temperature
Grapevines
Nivel de accesibilidad
acceso restringido
Condiciones de uso
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/1383
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oai_identifier_str oai:localhost:20.500.12123/1383
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spelling Culture-dependent and independent techniques applied to monitor yeast species on cold soak at different temperatures in winemakingMaturano, Yolanda PaolaMestre Furlani, Maria VictoriaCombina, MarianaToro, Maria EugeniaVazquez, FabioEsteve Zarzoso, BraulioVinificaciónSaccharomyces CerevisiaeLevaduraTemperaturaVidWinemakingYeastsTemperatureGrapevinesTransformation of grape must into wine is a process that may vary according to the consumers' requirements. Application of cold soak prior to alcoholic fermentation is a common practice in cellars in order to enhance flavor complexity and extraction of phenolic compounds. However, the effect of this step on wine yeast microbiota is not well-known. The current study simultaneously analyzed the effect of different cold soak temperatures on the microbiological population throughout the process and the use of culture-dependent and independent techniques to study this yeast ecology. The temperatures assayed were those normally applied in wineries: 2.5, 8 and 12 °C. PCR-DGGE allowed detection of themost representative species such as Hanseniaspora uvarum, Starmerella bacillaris and Saccharomyces cerevisiae. As could be expected, highest diversity indices were obtained at the beginning of each process, and survival of H. uvarum or S. bacillaris depended on the temperature. Our results are in agreement with those obtained with culture independent methods, but qPCR showed higher precision and a different behavior was observed for each yeast species and at each temperature assayed. Comparison of both culture-independent techniques can provide a general overview of the whole process, although DGGE does not reveal the diversity expected due to the reported problems with the sensitivity of this techniqueEEA MendozaFil: Maturano, Yolanda Paola. Universidad Nacional de San Juan. Instituto de Biotecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Mestre Furlani, Maria Victoria. Universidad Nacional de San Juan. Instituto de Biotecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Combina, Mariana. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Toro, Maria Eugenia. Universidad Nacional de San Juan. Instituto de Biotecnología; ArgentinaFil: Vazquez, Fabio. Universidad Nacional de San Juan. Instituto de Biotecnología; ArgentinaFil: Esteve Zarzoso, Braulio. Universitat Rovira i Virgili. Facultat d’ Enologia. Departament de Bioquímica i Biotecnologia, Biotecnologia Enològica; España2017-10-03T12:44:36Z2017-10-03T12:44:36Z2016info:eu-repo/semantics/articleinfo:eu-repo/semantics/acceptedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://hdl.handle.net/20.500.12123/1383http://www.sciencedirect.com/science/article/pii/S01681605163041600168-1605https://doi.org/10.1016/j.ijfoodmicro.2016.08.013International journal of food microbiology 237 : 142-149. (November 2016)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/restrictedAccess2025-09-04T09:47:04Zoai:localhost:20.500.12123/1383instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-09-04 09:47:05.579INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv Culture-dependent and independent techniques applied to monitor yeast species on cold soak at different temperatures in winemaking
title Culture-dependent and independent techniques applied to monitor yeast species on cold soak at different temperatures in winemaking
spellingShingle Culture-dependent and independent techniques applied to monitor yeast species on cold soak at different temperatures in winemaking
Maturano, Yolanda Paola
Vinificación
Saccharomyces Cerevisiae
Levadura
Temperatura
Vid
Winemaking
Yeasts
Temperature
Grapevines
title_short Culture-dependent and independent techniques applied to monitor yeast species on cold soak at different temperatures in winemaking
title_full Culture-dependent and independent techniques applied to monitor yeast species on cold soak at different temperatures in winemaking
title_fullStr Culture-dependent and independent techniques applied to monitor yeast species on cold soak at different temperatures in winemaking
title_full_unstemmed Culture-dependent and independent techniques applied to monitor yeast species on cold soak at different temperatures in winemaking
title_sort Culture-dependent and independent techniques applied to monitor yeast species on cold soak at different temperatures in winemaking
dc.creator.none.fl_str_mv Maturano, Yolanda Paola
Mestre Furlani, Maria Victoria
Combina, Mariana
Toro, Maria Eugenia
Vazquez, Fabio
Esteve Zarzoso, Braulio
author Maturano, Yolanda Paola
author_facet Maturano, Yolanda Paola
Mestre Furlani, Maria Victoria
Combina, Mariana
Toro, Maria Eugenia
Vazquez, Fabio
Esteve Zarzoso, Braulio
author_role author
author2 Mestre Furlani, Maria Victoria
Combina, Mariana
Toro, Maria Eugenia
Vazquez, Fabio
Esteve Zarzoso, Braulio
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv Vinificación
Saccharomyces Cerevisiae
Levadura
Temperatura
Vid
Winemaking
Yeasts
Temperature
Grapevines
topic Vinificación
Saccharomyces Cerevisiae
Levadura
Temperatura
Vid
Winemaking
Yeasts
Temperature
Grapevines
dc.description.none.fl_txt_mv Transformation of grape must into wine is a process that may vary according to the consumers' requirements. Application of cold soak prior to alcoholic fermentation is a common practice in cellars in order to enhance flavor complexity and extraction of phenolic compounds. However, the effect of this step on wine yeast microbiota is not well-known. The current study simultaneously analyzed the effect of different cold soak temperatures on the microbiological population throughout the process and the use of culture-dependent and independent techniques to study this yeast ecology. The temperatures assayed were those normally applied in wineries: 2.5, 8 and 12 °C. PCR-DGGE allowed detection of themost representative species such as Hanseniaspora uvarum, Starmerella bacillaris and Saccharomyces cerevisiae. As could be expected, highest diversity indices were obtained at the beginning of each process, and survival of H. uvarum or S. bacillaris depended on the temperature. Our results are in agreement with those obtained with culture independent methods, but qPCR showed higher precision and a different behavior was observed for each yeast species and at each temperature assayed. Comparison of both culture-independent techniques can provide a general overview of the whole process, although DGGE does not reveal the diversity expected due to the reported problems with the sensitivity of this technique
EEA Mendoza
Fil: Maturano, Yolanda Paola. Universidad Nacional de San Juan. Instituto de Biotecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Mestre Furlani, Maria Victoria. Universidad Nacional de San Juan. Instituto de Biotecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Combina, Mariana. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Toro, Maria Eugenia. Universidad Nacional de San Juan. Instituto de Biotecnología; Argentina
Fil: Vazquez, Fabio. Universidad Nacional de San Juan. Instituto de Biotecnología; Argentina
Fil: Esteve Zarzoso, Braulio. Universitat Rovira i Virgili. Facultat d’ Enologia. Departament de Bioquímica i Biotecnologia, Biotecnologia Enològica; España
description Transformation of grape must into wine is a process that may vary according to the consumers' requirements. Application of cold soak prior to alcoholic fermentation is a common practice in cellars in order to enhance flavor complexity and extraction of phenolic compounds. However, the effect of this step on wine yeast microbiota is not well-known. The current study simultaneously analyzed the effect of different cold soak temperatures on the microbiological population throughout the process and the use of culture-dependent and independent techniques to study this yeast ecology. The temperatures assayed were those normally applied in wineries: 2.5, 8 and 12 °C. PCR-DGGE allowed detection of themost representative species such as Hanseniaspora uvarum, Starmerella bacillaris and Saccharomyces cerevisiae. As could be expected, highest diversity indices were obtained at the beginning of each process, and survival of H. uvarum or S. bacillaris depended on the temperature. Our results are in agreement with those obtained with culture independent methods, but qPCR showed higher precision and a different behavior was observed for each yeast species and at each temperature assayed. Comparison of both culture-independent techniques can provide a general overview of the whole process, although DGGE does not reveal the diversity expected due to the reported problems with the sensitivity of this technique
publishDate 2016
dc.date.none.fl_str_mv 2016
2017-10-03T12:44:36Z
2017-10-03T12:44:36Z
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/20.500.12123/1383
http://www.sciencedirect.com/science/article/pii/S0168160516304160
0168-1605
https://doi.org/10.1016/j.ijfoodmicro.2016.08.013
url http://hdl.handle.net/20.500.12123/1383
http://www.sciencedirect.com/science/article/pii/S0168160516304160
https://doi.org/10.1016/j.ijfoodmicro.2016.08.013
identifier_str_mv 0168-1605
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.source.none.fl_str_mv International journal of food microbiology 237 : 142-149. (November 2016)
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 12.623145

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