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Probabilistic model for the spoilage wine yeast Dekkera bruxellensis as a function of pH, ethanol and free SO2 using time as a dummy variable
Sturm, Maria Elena; Arroyo López, Francisco Noé; Garrido Fernandez, Antonio; Querol, Amparo; Mercado, Laura Analia; Ramírez, María Laura; Combina, Mariana (Elsevier, 2014-01-17)The present study uses a probabilistic model to determine the growth/no growth interfaces of the spoilage wine yeast Dekkera bruxellensis CH29 as a function of ethanol (10–15%, v/v), pH (3.4–4.0) and free SO2 (0–50 mg/l) ... -
Reduction of Zygosaccharomyces rouxii Population in Concentrated Grape Juices by Thermal Pasteurization and Hydrostatic High Pressure Processing
Rojo, María Cecilia; Cristiani, M.; Szerman, Natalia; Gonzalez, M.L.; Lerena, María Cecilia; Mercado, Laura Analia; Combina, Mariana (Springer, 2019-02)Zygosaccharomyces rouxii is the most frequent spoilage yeast species detected in concentrated grape juice. In order to reduce Z. rouxii populations and consequently extend the microbiological shelf life of this product, ... -
Relation between coumarate decarboxylase and vinylphenol reductase activity with regard to the production of volatile phenols by native Dekkera bruxellensis strains under ‘wine-like’ conditions
Sturm, Maria Elena; Assof, Mariela Vanesa; Fanzone, Martín Leandro; Martínez, Claudio; Ganga, M. Angélica; Jofre, Viviana Patricia; Ramirez, María Laura; Combina, Mariana (2015-08)Dekkera/Brettanomyces bruxellensis is considered a major cause of wine spoilage, and 4-ethylphenol and 4-ethylguaiacol are the most abundant off-aromas produced by this species. They are produced by decarboxylation of the ... -
Selection of indigenous Saccharomyces cerevisiae strains to ferment red musts at low temperature
Massera, Ariel Fernando; Assof, Mariela Vanesa; Sturm, Maria Elena; Sari, Santiago Eduardo; Jofre, Viviana Patricia; Cordero-Otero, Ricardo; Combina, Mariana (2012-03)The aim of this work was to select native Saccharomyces cerevisiae strains to conduct the alcoholic fermentation of red must at low temperature (15°C), thus producing volatile compounds that enhance the aromatic profile ... -
Selection of Native Non-Saccharomyces Yeasts with Biocontrol Activity against Spoilage Yeasts in Order to Produce Healthy Regional Wines
Kuchen, Benjamín; Maturano, Yolanda Paola; Mestre Furlani, Maria Victoria; Combina, Mariana; Toro, Maria Eugenia; Vazquez, Fabio (MDPI, 2019-07)Two major spoilage yeasts in the wine industry, Brettanomyces bruxellensis and Zygosaccharomyces rouxii, produce off-flavors and gas, causing considerable economic losses. Traditionally, SO2 has been used in winemaking to ... -
Selection of non-Saccharomyces yeasts to be used in grape musts with high alcoholic potential: A strategy to obtain wine with reduced etanol content
Mestre Furlani, Maria Victoria; Maturano, Yolanda Paola; Combina, Mariana; Mercado, Laura Analia; Toro, Maria Eugenia; Vazquez, Fabio (2017)Ethanol content of wine has increased over the last decades as consequence of searching phenolic maturity, requiring increased grape maturity. This may result in the production of wines with excessive alcohol levels ... -
Simultaneous Inoculation of Malbec (Vitis vinifera) Musts with Yeast and Bacteria: Effects on Fermentation Performance, Sensory and Sanitary Attributes of Wines
Massera, Ariel Fernando; Soria, Adriana; Catania, Carlos; Krieger, Sibylle; Combina, Mariana (Faculty of Food Technology and Biotechnology, University of Zagreb (Croacia), 2009)Malolactic fermentation has important consequences for the quality of wine. The present study analyzes the effect of timing of inoculation with bacteria on the performance of alcoholic and malolactic fermentation in Malbec ... -
Valorización de variedades criollas de uvas mediante un abordaje microbiológico
Becerra, Lucia Maribel; Gonzalez, Magali Lucia Rosa; Chimeno, Selva Valeria; Sturm, Maria Elena; Combina, Mariana; Mercado, Laura Analia (Asociación Colombiana de Micología (ASCOLMIC), 2022-12-19)La denominación de uvas criollas se aplica a variedades de uva autóctonas de Sudamérica resultado del cruzamiento entre plantas de vid traídas por los españoles. La vinificación de estas variedades presenta alto interés ... -
La variación en los parámetros de crecimiento de cepas Saccharomyces cerevisiae en respuesta a condiciones de estrés presentes durante el ciclo fenológico de la vid evidencia una aclimatación al nicho de viñedo
Gonzalez, Magali Lucia Rosa; Chimeno, Selva Valeria; Valero, Eva; Arroyo López, Francisco Noé; Garrido Fernandez, Antonio; Rodriguez Gomez, F.; Sturm, Maria Elena; Rojo, Cecilia; Combina, Mariana; Mercado, Laura Analia (Asociación Latinoamericana de Microbiología, 2021-10)La producción de vid y la elaboración de vino constituyen dos actividades de amplia tradición e impacto económico en Mendoza, Argentina. La Zona Alta del Río Mendoza (ZARM) es la principal región vitícola donde se cultiva ... -
Yeast identification in grape juice concentrates from Argentina
Combina, Mariana; Daguerre, Claire; Massera, Ariel Fernando; Mercado, Laura Analia; Sturm, Maria Elena; Ganga, M. Angélica; Martínez, Claudio (Wiley, 2008-02)Aims: The purpose of this study was to identify yeast species present in spoiled and unspoiled grape juice concentrates from Argentine industries. Methods and Results: Osmophilic and osmotolerant yeasts were isolated from ... -
Yeast population dynamics during prefermentative cold soak of Cabernet Sauvignon and Malbec wines
Maturano, Yolanda Paola; Mestre Furlani, Maria Victoria; Esteve Zarzoso, Braulio; Nally, María Cristina; Lerena, María Cecilia; Toro, Maria Eugenia; Vazquez, Fabio; Combina, Mariana (2015-04)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 ...