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resumen

Resumen
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 [ver mas...]
dc.contributor.authorSanchez, Maria Laura
dc.contributor.authorChimeno, Selva Valeria
dc.contributor.authorMercado, Laura Analia
dc.contributor.authorCiklic, Ivan Francisco
dc.date.accessioned2022-10-06T11:02:16Z
dc.date.available2022-10-06T11:02:16Z
dc.date.issued2022-09
dc.identifier.issn0959-3993
dc.identifier.issn1573-0972
dc.identifier.otherhttps://doi.org/10.1007/s11274-022-03400-7
dc.identifier.urihttp://hdl.handle.net/20.500.12123/13068
dc.identifier.urihttps://link.springer.com/article/10.1007/s11274-022-03400-7
dc.description.abstractGlobal 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.eng
dc.formatapplication/pdfes_AR
dc.language.isoenges_AR
dc.publisherSpringeres_AR
dc.rightsinfo:eu-repo/semantics/restrictedAccesses_AR
dc.sourceWorld Journal of Microbiology and Biotechnology 38 : 225 (2022)es_AR
dc.subjectVinoses_AR
dc.subjectWineseng
dc.subjectLevadura de Vinoes_AR
dc.subjectWine Yeasteng
dc.subjectHibridaciónes_AR
dc.subjectHybridizationeng
dc.subjectEsporases_AR
dc.subjectSporeseng
dc.subjectEtanoles_AR
dc.subjectEthanoleng
dc.subjectMétodos de Mejoramiento Genéticoes_AR
dc.subjectBreeding Methodseng
dc.titleHybridization and spore dissection of native wine yeasts for improvement of ethanol resistance and osmotolerancees_AR
dc.typeinfo:ar-repo/semantics/artículoes_AR
dc.typeinfo:eu-repo/semantics/articlees_AR
dc.typeinfo:eu-repo/semantics/publishedVersiones_AR
dc.description.origenEEA Mendozaes_AR
dc.description.filFil: Sanchez, Maria Laura. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; Argentinaes_AR
dc.description.filFil: Chimeno, Selva Valeria. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentinaes_AR
dc.description.filFil: Mercado, Laura Analia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentinaes_AR
dc.description.filFil: Ciklic, Ivan Franciso. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentinaes_AR
dc.subtypecientifico


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