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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 of young red wines. Native yeast strains were isolated from red musts and characterized using different oenological and technological criteria. The selection procedure included evaluating the yeasts’ characteristics in order to efficiently [ver mas...]
dc.contributor.authorMassera, Ariel Fernando
dc.contributor.authorAssof, Mariela Vanesa
dc.contributor.authorSturm, Maria Elena
dc.contributor.authorSari, Santiago Eduardo
dc.contributor.authorJofre, Viviana Patricia
dc.contributor.authorCordero-Otero, Ricardo
dc.contributor.authorCombina, Mariana
dc.date.accessioned2017-11-02T14:21:40Z
dc.date.available2017-11-02T14:21:40Z
dc.date.issued2012-03
dc.identifier.issn1590-4261 (Print)
dc.identifier.issn1869-2044 (Online)
dc.identifier.otherhttps://doi.org/10.1007/s13213-011-0271-0
dc.identifier.urihttp://hdl.handle.net/20.500.12123/1659
dc.identifier.urihttps://link.springer.com/article/10.1007/s13213-011-0271-0
dc.description.abstractThe 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 of young red wines. Native yeast strains were isolated from red musts and characterized using different oenological and technological criteria. The selection procedure included evaluating the yeasts’ characteristics in order to efficiently transform grape sugars into alcohol and carbon dioxide at a controlled rate and without development of off-flavors. The selection procedure also considered another set of oenological properties, namely: SO2 resistance, killer activity, low foam production, volatile acidity, high ethanol production and tolerance, sugar exhaustion, growth at low temperature, growth at high sugar concentration, formation of H2S, β-glycosidase activity and volatile compound synthesis in synthetic media. The pre-selected native S. cerevisiae strains were evaluated in microvinifications of Malbec must at 15°C, which were then evaluated to volatile compound composition and subjected to a sensorial descriptive analysis. The complete selection procedure was carried out over 2 years. This study provides a complete description of techniques for obtaining validated scientific results that can be used by oenologists and researchers in the selection of specific yeasts.eng
dc.formatapplication/pdfeng
dc.language.isoeng
dc.rightsinfo:eu-repo/semantics/restrictedAccesseng
dc.sourceAnnals of microbiology 62 (1) : 367–380. (March 2012)eng
dc.subjectSaccharomyces Cerevisiaees_AR
dc.subjectTemperaturaes_AR
dc.subjectTemperatureeng
dc.subjectLevaduraes_AR
dc.subjectYeastseng
dc.subjectSelección
dc.subjectSelectioneng
dc.subjectFermentación
dc.subjectFermentationeng
dc.subjectVino Tinto
dc.subjectRed Wineseng
dc.titleSelection of indigenous Saccharomyces cerevisiae strains to ferment red musts at low temperatureeng
dc.typeinfo:ar-repo/semantics/artículoes_AR
dc.typeinfo:eu-repo/semantics/articleeng
dc.typeinfo:eu-repo/semantics/publishedVersioneng
dc.description.filFil: Massera, Ariel Fernando. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enológicos; Argentina
dc.description.filFil: Assof, Mariela Vanesa. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enológicos; Argentina
dc.description.filFil: Sturm, Maria Elena. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enológicos; Argentina
dc.description.filFil: Sari, Santiago Eduardo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enológicos; Argentina
dc.description.filFil: Jofre, Viviana Patricia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enológicos; Argentina
dc.description.filFil: Cordero-Otero, Ricardo. University Rovira i Virgili. Department of Biochemestry and Biotechnology; España
dc.description.filFil: Combina, Mariana. Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enológicos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.subtypecientifico


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