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Abstract
During certain wine fermentation processes, yeasts, and mainly non-Saccharomyces strains, produce and secrete enzymes such as b-glucosidases, proteases, pectinases, xylanases and amylases. The effects of enzyme activity on the aromatic quality of wines during grape juice fermentation, using different co-inoculation strategies of non-Saccharomyces and Saccharomyces cerevisiae yeasts, were assessed in the current study. Three strains with appropriate [ver mas...]
dc.contributor.authorMaturano, Yolanda Paola
dc.contributor.authorAssof, Mariela Vanesa
dc.contributor.authorFabani, Maria Paula
dc.contributor.authorNally, María Cristina
dc.contributor.authorJofre, Viviana Patricia
dc.contributor.authorRodriguez Assaf, Leticia Anahi
dc.contributor.authorToro, Maria Eugenia
dc.contributor.authorVazquez, Fabio
dc.contributor.authorCastellanos de Figueroa, Lucía Inés
dc.date.accessioned2017-10-31T13:04:38Z
dc.date.available2017-10-31T13:04:38Z
dc.date.issued2015-11
dc.identifier.issn0003-6072 (Print)
dc.identifier.issn1572-9699 (Online)
dc.identifier.otherhttps://doi.org/10.1007/s10482-015-0578-0
dc.identifier.urihttp://hdl.handle.net/20.500.12123/1630
dc.identifier.urihttps://link.springer.com/article/10.1007%2Fs10482-015-0578-0
dc.description.abstractDuring certain wine fermentation processes, yeasts, and mainly non-Saccharomyces strains, produce and secrete enzymes such as b-glucosidases, proteases, pectinases, xylanases and amylases. The effects of enzyme activity on the aromatic quality of wines during grape juice fermentation, using different co-inoculation strategies of non-Saccharomyces and Saccharomyces cerevisiae yeasts, were assessed in the current study. Three strains with appropriate enological performance and high enzymatic activities, BSc562 (S. cerevisiae), BDv566 (Debaryomyces vanrijiae) and BCs403 (Candida sake), were assayed in pure and mixed Saccharomyces/non-Saccharomyces cultures. b-Glucosidase, pectinase, protease, xylanase and amylase activities were quantified during fermentations. The aromatic profile of pure and mixed cultures was determined at the end of each fermentation. In mixed cultures, non-Saccharomyces species were detected until day 4–5 of the fermentation process, and highest populations were observed in MSD2 (10 % S. cerevisiae/90 % D. vanrijiae) and MSC1 (1 % S. cerevisiae/99 % C. sake). According to correlation and multivariate analysis, MSD2 presented the highest concentrations of terpenes and higher alcohols which were associated with pectinase, amylase and xylanase activities. On the other hand, MSC1 high levels of b-glucosidase, proteolytic and xylanolytic activities were correlated to esters and fatty acids. Our study contributes to a better understanding of the effect of enzymatic activities by yeasts on compound transformations that occur during wine fermentation.eng
dc.formatapplication/pdfeng
dc.language.isoeng
dc.rightsinfo:eu-repo/semantics/restrictedAccesseng
dc.sourceAntonie van leeuwenhoek 108 (5) : 1239–1256. (November 2015)
dc.subjectSaccharomyces
dc.subjectActividad Enzimática
dc.subjectEnzyme Activityeng
dc.subjectCompuesto Volátil
dc.subjectVolatile Compoundseng
dc.subjectLevadura
dc.subjectYeastseng
dc.titleEnzymatic activities produced by mixed Saccharomyces and non-Saccharomyces cultures : relationship with wine volatile composition
dc.typeinfo:ar-repo/semantics/artículo
dc.typeinfo:eu-repo/semantics/articleeng
dc.typeinfo:eu-repo/semantics/acceptedVersioneng
dc.description.origenEEA Mendoza
dc.gic152770
dc.description.filFil: Maturano, Yolanda Paola. Universidad Nacional de San Juan. Instituto de Biotecnología; Argentina
dc.description.filFil: Assof, Mariela Vanesa. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; Argentina
dc.description.filFil: Fabani, Maria Paula. Universidad Nacional de San Juan. Instituto de Biotecnología; Argentina
dc.description.filFil: Nally, María Cristina. Universidad Nacional de San Juan. Instituto de Biotecnología; Argentina
dc.description.filFil: Jofre, Viviana Patricia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; Argentina
dc.description.filFil: Rodriguez Assaf, Leticia Anahi. Universidad Nacional de San Juan. Instituto de Biotecnología; Argentina
dc.description.filFil: Toro, María Eugenia. Universidad Nacional de San Juan. Instituto de Biotecnología; Argentina
dc.description.filFil: Castellanos de Figueroa, Lucía Inés. PROIMI; Argentina. Universidad Nacional de Tucumán; Argentina
dc.description.filFil: Vazquez, Fabio. Universidad Nacional de San Juan. Instituto de Biotecnología; Argentina
dc.subtypecientifico


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