Yeast population dynamics during prefermentative cold soak of Cabernet Sauvignon and Malbec wines

Autores
Maturano, Yolanda Paola; Mestre Furlani, Maria Victoria; Esteve Zarzoso, Braulio; Nally, María Cristina; Lerena, Marí­a Cecilia; Toro, Maria Eugenia; Vazquez, Fabio; Combina, Mariana
Año de publicación
2015
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Prefermentative cold soak is a widely used technique in red wine production, but the impact on the development of native yeast species is hardly described. The aim of this work was to analyse the dynamics and diversity of yeast populations during prefermentative cold soak in red wines. Three different temperatures (14 ± 1 °C; 8 ± 1 °C and 2.5 ± 1 °C) were used for prefermentative cold soak in Cabernet Sauvignon and Malbec grape musts. Saccharomyces and non-Saccharomyces populations during cold soak and alcoholic fermentation were analysed. In addition, the impact on chemical and sensory properties of the wines was examined. Yeast dynamics during prefermentative cold soak were temperature dependent. At 14 ± 1 °C, the total yeast population progressively increased throughout the cold soak period. Conversely, at 2.5 ± 1 °C, the yeast populations maintained stable during the same period. Prefermentative cold soak conducted at 14 ± 1 °C favoured development of Hanseniospora uvarum and Candida zemplinina, whereas cold soak conducted at 8 ± 1 °C favoured growth of Saccharomyces cerevisiae. At 2.5 ± 1 °C, no changes in yeast species were recorded. Acidity and bitterness, two sensory descriptors, appear to be related to wines produced with prefermentative cold soak carried out at 14 ± 1 °C. This fact could be associated with the increase in non-Saccharomyces during the prefermentation stage. Our results emphasise the importance of the temperature as a determinant factor to allow an increase in non-Saccharomyces population during prefermentative cold soak and consequently to modify sensorial attributes of wines as well as their sensorial impact.
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
Fil: Esteve Zarzoso, Braulio. Universitat Rovira i Virgili. Facultat d’ Enologia. Departament de Bioquímica i Biotecnologia, Biotecnologia Enològica; España
Fil: Nally, María Cristina. Universidad Nacional de San Juan. Instituto de Biotecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Lerena, María Cecilia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Toro, María Eugenia. Universidad Nacional de San Juan. Instituto de Biotecnología; Argentina
Fil: Vazquez, Fabio. Universidad Nacional de San Juan. Instituto de Biotecnología; Argentina
Fil: Combina, Mariana. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fuente
International Journal of Food Microbiology 199 : 23-32 (April 2015)
Materia
Vinos
Vino Tinto
Levadura
Remojo
Vinificación
Wines
Red Wines
Yeasts
Soaking
Winemaking
Vino Malbec
Vino Cabernet Sauvignon
Nivel de accesibilidad
acceso restringido
Condiciones de uso
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/2057
Acceder
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oai_identifier_str oai:localhost:20.500.12123/2057
network_acronym_str INTADig
repository_id_str l
network_name_str INTA Digital (INTA)
spelling Yeast population dynamics during prefermentative cold soak of Cabernet Sauvignon and Malbec winesMaturano, Yolanda PaolaMestre Furlani, Maria VictoriaEsteve Zarzoso, BraulioNally, María CristinaLerena, Marí­a CeciliaToro, Maria EugeniaVazquez, FabioCombina, MarianaVinosVino TintoLevaduraRemojoVinificaciónWinesRed WinesYeastsSoakingWinemakingVino MalbecVino Cabernet SauvignonPrefermentative cold soak is a widely used technique in red wine production, but the impact on the development of native yeast species is hardly described. The aim of this work was to analyse the dynamics and diversity of yeast populations during prefermentative cold soak in red wines. Three different temperatures (14 ± 1 °C; 8 ± 1 °C and 2.5 ± 1 °C) were used for prefermentative cold soak in Cabernet Sauvignon and Malbec grape musts. Saccharomyces and non-Saccharomyces populations during cold soak and alcoholic fermentation were analysed. In addition, the impact on chemical and sensory properties of the wines was examined. Yeast dynamics during prefermentative cold soak were temperature dependent. At 14 ± 1 °C, the total yeast population progressively increased throughout the cold soak period. Conversely, at 2.5 ± 1 °C, the yeast populations maintained stable during the same period. Prefermentative cold soak conducted at 14 ± 1 °C favoured development of Hanseniospora uvarum and Candida zemplinina, whereas cold soak conducted at 8 ± 1 °C favoured growth of Saccharomyces cerevisiae. At 2.5 ± 1 °C, no changes in yeast species were recorded. Acidity and bitterness, two sensory descriptors, appear to be related to wines produced with prefermentative cold soak carried out at 14 ± 1 °C. This fact could be associated with the increase in non-Saccharomyces during the prefermentation stage. Our results emphasise the importance of the temperature as a determinant factor to allow an increase in non-Saccharomyces population during prefermentative cold soak and consequently to modify sensorial attributes of wines as well as their sensorial impact.EEA 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; ArgentinaFil: Esteve Zarzoso, Braulio. Universitat Rovira i Virgili. Facultat d’ Enologia. Departament de Bioquímica i Biotecnologia, Biotecnologia Enològica; EspañaFil: Nally, María Cristina. Universidad Nacional de San Juan. Instituto de Biotecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Lerena, María Cecilia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Toro, María Eugenia. Universidad Nacional de San Juan. Instituto de Biotecnología; ArgentinaFil: Vazquez, Fabio. Universidad Nacional de San Juan. Instituto de Biotecnología; ArgentinaFil: Combina, Mariana. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina2018-03-16T17:19:09Z2018-03-16T17:19:09Z2015-04info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttps://www.sciencedirect.com/science/article/pii/S0168160515000069#!http://hdl.handle.net/20.500.12123/2057http://ri.conicet.gov.ar/handle/11336/374000168-1605https://doi.org/10.1016/j.ijfoodmicro.2015.01.005International Journal of Food Microbiology 199 : 23-32 (April 2015)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/restrictedAccess2025-09-04T09:47:10Zoai:localhost:20.500.12123/2057instacron: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 09:47:11.038INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv Yeast population dynamics during prefermentative cold soak of Cabernet Sauvignon and Malbec wines
title Yeast population dynamics during prefermentative cold soak of Cabernet Sauvignon and Malbec wines
spellingShingle Yeast population dynamics during prefermentative cold soak of Cabernet Sauvignon and Malbec wines
Maturano, Yolanda Paola
Vinos
Vino Tinto
Levadura
Remojo
Vinificación
Wines
Red Wines
Yeasts
Soaking
Winemaking
Vino Malbec
Vino Cabernet Sauvignon
title_short Yeast population dynamics during prefermentative cold soak of Cabernet Sauvignon and Malbec wines
title_full Yeast population dynamics during prefermentative cold soak of Cabernet Sauvignon and Malbec wines
title_fullStr Yeast population dynamics during prefermentative cold soak of Cabernet Sauvignon and Malbec wines
title_full_unstemmed Yeast population dynamics during prefermentative cold soak of Cabernet Sauvignon and Malbec wines
title_sort Yeast population dynamics during prefermentative cold soak of Cabernet Sauvignon and Malbec wines
dc.creator.none.fl_str_mv Maturano, Yolanda Paola
Mestre Furlani, Maria Victoria
Esteve Zarzoso, Braulio
Nally, María Cristina
Lerena, Marí­a Cecilia
Toro, Maria Eugenia
Vazquez, Fabio
Combina, Mariana
author Maturano, Yolanda Paola
author_facet Maturano, Yolanda Paola
Mestre Furlani, Maria Victoria
Esteve Zarzoso, Braulio
Nally, María Cristina
Lerena, Marí­a Cecilia
Toro, Maria Eugenia
Vazquez, Fabio
Combina, Mariana
author_role author
author2 Mestre Furlani, Maria Victoria
Esteve Zarzoso, Braulio
Nally, María Cristina
Lerena, Marí­a Cecilia
Toro, Maria Eugenia
Vazquez, Fabio
Combina, Mariana
author2_role author
author
author
author
author
author
author
dc.subject.none.fl_str_mv Vinos
Vino Tinto
Levadura
Remojo
Vinificación
Wines
Red Wines
Yeasts
Soaking
Winemaking
Vino Malbec
Vino Cabernet Sauvignon
topic Vinos
Vino Tinto
Levadura
Remojo
Vinificación
Wines
Red Wines
Yeasts
Soaking
Winemaking
Vino Malbec
Vino Cabernet Sauvignon
dc.description.none.fl_txt_mv Prefermentative cold soak is a widely used technique in red wine production, but the impact on the development of native yeast species is hardly described. The aim of this work was to analyse the dynamics and diversity of yeast populations during prefermentative cold soak in red wines. Three different temperatures (14 ± 1 °C; 8 ± 1 °C and 2.5 ± 1 °C) were used for prefermentative cold soak in Cabernet Sauvignon and Malbec grape musts. Saccharomyces and non-Saccharomyces populations during cold soak and alcoholic fermentation were analysed. In addition, the impact on chemical and sensory properties of the wines was examined. Yeast dynamics during prefermentative cold soak were temperature dependent. At 14 ± 1 °C, the total yeast population progressively increased throughout the cold soak period. Conversely, at 2.5 ± 1 °C, the yeast populations maintained stable during the same period. Prefermentative cold soak conducted at 14 ± 1 °C favoured development of Hanseniospora uvarum and Candida zemplinina, whereas cold soak conducted at 8 ± 1 °C favoured growth of Saccharomyces cerevisiae. At 2.5 ± 1 °C, no changes in yeast species were recorded. Acidity and bitterness, two sensory descriptors, appear to be related to wines produced with prefermentative cold soak carried out at 14 ± 1 °C. This fact could be associated with the increase in non-Saccharomyces during the prefermentation stage. Our results emphasise the importance of the temperature as a determinant factor to allow an increase in non-Saccharomyces population during prefermentative cold soak and consequently to modify sensorial attributes of wines as well as their sensorial impact.
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
Fil: Esteve Zarzoso, Braulio. Universitat Rovira i Virgili. Facultat d’ Enologia. Departament de Bioquímica i Biotecnologia, Biotecnologia Enològica; España
Fil: Nally, María Cristina. Universidad Nacional de San Juan. Instituto de Biotecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Lerena, María Cecilia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Toro, María Eugenia. Universidad Nacional de San Juan. Instituto de Biotecnología; Argentina
Fil: Vazquez, Fabio. Universidad Nacional de San Juan. Instituto de Biotecnología; Argentina
Fil: Combina, Mariana. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
description Prefermentative cold soak is a widely used technique in red wine production, but the impact on the development of native yeast species is hardly described. The aim of this work was to analyse the dynamics and diversity of yeast populations during prefermentative cold soak in red wines. Three different temperatures (14 ± 1 °C; 8 ± 1 °C and 2.5 ± 1 °C) were used for prefermentative cold soak in Cabernet Sauvignon and Malbec grape musts. Saccharomyces and non-Saccharomyces populations during cold soak and alcoholic fermentation were analysed. In addition, the impact on chemical and sensory properties of the wines was examined. Yeast dynamics during prefermentative cold soak were temperature dependent. At 14 ± 1 °C, the total yeast population progressively increased throughout the cold soak period. Conversely, at 2.5 ± 1 °C, the yeast populations maintained stable during the same period. Prefermentative cold soak conducted at 14 ± 1 °C favoured development of Hanseniospora uvarum and Candida zemplinina, whereas cold soak conducted at 8 ± 1 °C favoured growth of Saccharomyces cerevisiae. At 2.5 ± 1 °C, no changes in yeast species were recorded. Acidity and bitterness, two sensory descriptors, appear to be related to wines produced with prefermentative cold soak carried out at 14 ± 1 °C. This fact could be associated with the increase in non-Saccharomyces during the prefermentation stage. Our results emphasise the importance of the temperature as a determinant factor to allow an increase in non-Saccharomyces population during prefermentative cold soak and consequently to modify sensorial attributes of wines as well as their sensorial impact.
publishDate 2015
dc.date.none.fl_str_mv 2015-04
2018-03-16T17:19:09Z
2018-03-16T17:19:09Z
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 https://www.sciencedirect.com/science/article/pii/S0168160515000069#!
http://hdl.handle.net/20.500.12123/2057
http://ri.conicet.gov.ar/handle/11336/37400
0168-1605
https://doi.org/10.1016/j.ijfoodmicro.2015.01.005
url https://www.sciencedirect.com/science/article/pii/S0168160515000069#!
http://hdl.handle.net/20.500.12123/2057
http://ri.conicet.gov.ar/handle/11336/37400
https://doi.org/10.1016/j.ijfoodmicro.2015.01.005
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 199 : 23-32 (April 2015)
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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