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resumen

Resumen
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 [ver mas...]
dc.contributor.authorMaturano, Yolanda Paola
dc.contributor.authorMestre Furlani, Maria Victoria
dc.contributor.authorEsteve Zarzoso, Braulio
dc.contributor.authorNally, María Cristina
dc.contributor.authorLerena, Marí­a Cecilia
dc.contributor.authorToro, Maria Eugenia
dc.contributor.authorVazquez, Fabio
dc.contributor.authorCombina, Mariana
dc.date.accessioned2018-03-16T17:19:09Z
dc.date.available2018-03-16T17:19:09Z
dc.date.issued2015-04
dc.identifier.issn0168-1605
dc.identifier.otherhttps://doi.org/10.1016/j.ijfoodmicro.2015.01.005
dc.identifier.urihttps://www.sciencedirect.com/science/article/pii/S0168160515000069#!
dc.identifier.urihttp://hdl.handle.net/20.500.12123/2057
dc.identifier.urihttp://ri.conicet.gov.ar/handle/11336/37400
dc.description.abstractPrefermentative 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.eng
dc.formatapplication/pdfes_AR
dc.language.isoenges_AR
dc.rightsinfo:eu-repo/semantics/restrictedAccesses_AR
dc.sourceInternational Journal of Food Microbiology 199 : 23-32 (April 2015)es_AR
dc.subjectVinoses_AR
dc.subjectWineseng
dc.subjectVino Tintoes_AR
dc.subjectRed Wineseng
dc.subjectLevaduraes_AR
dc.subjectYeastseng
dc.subjectRemojoes_AR
dc.subjectSoakingeng
dc.subjectVinificaciónes_AR
dc.subjectWinemakingeng
dc.subject.otherVino Malbeces_AR
dc.subject.otherVino Cabernet Sauvignones_AR
dc.titleYeast population dynamics during prefermentative cold soak of Cabernet Sauvignon and Malbec wineses_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: Maturano, Yolanda Paola. Universidad Nacional de San Juan. Instituto de Biotecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentinaes_AR
dc.description.filFil: Mestre Furlani, Maria Victoria. Universidad Nacional de San Juan. Instituto de Biotecnología; Argentinaes_AR
dc.description.filFil: Esteve Zarzoso, Braulio. Universitat Rovira i Virgili. Facultat d’ Enologia. Departament de Bioquímica i Biotecnologia, Biotecnologia Enològica; Españaes_AR
dc.description.filFil: Nally, María Cristina. Universidad Nacional de San Juan. Instituto de Biotecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentinaes_AR
dc.description.filFil: Lerena, María Cecilia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentinaes_AR
dc.description.filFil: Toro, María Eugenia. Universidad Nacional de San Juan. Instituto de Biotecnología; Argentinaes_AR
dc.description.filFil: Vazquez, Fabio. Universidad Nacional de San Juan. Instituto de Biotecnología; Argentinaes_AR
dc.description.filFil: Combina, Mariana. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentinaes_AR
dc.subtypecientifico


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