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Abstract
Prefermentative cold soak is a winemaking technique aimed at enhancing aroma and colour extraction in red wines. This study aimed at evaluating implantation and persistence rates of commercial active dry yeast strains (ADY) in wines produced with cold soak using two different inoculation strategies. Cold soak was conducted at 4 ± 1 °C, 8 ± 1 °C and 12 ± 1 °C for 7 days. Two yeast strains (Lalvin ICV D254 and Lalvin Rhône 2056) were inoculated before and [ver mas...]
dc.contributor.authorMaturano, Yolanda Paola
dc.contributor.authorLerena, María Cecilia
dc.contributor.authorMestre, María Victoria
dc.contributor.authorCasassa, Luis Federico
dc.contributor.authorToro, Maria Eugenia
dc.contributor.authorMercado, Laura Analia
dc.contributor.authorCombina, Mariana
dc.dateinfo:eu-repo/date/embargoedEnd/2019-08-07
dc.date.accessioned2018-08-03T14:06:42Z
dc.date.available2018-08-03T14:06:42Z
dc.date.issued2018
dc.identifier.issn0023-6438
dc.identifier.otherhttps://doi.org/10.1016/j.lwt.2018.07.063
dc.identifier.urihttp://hdl.handle.net/20.500.12123/2970
dc.identifier.urihttps://www.sciencedirect.com/science/article/pii/S0023643818306467?via%3Dihub
dc.description.abstractPrefermentative cold soak is a winemaking technique aimed at enhancing aroma and colour extraction in red wines. This study aimed at evaluating implantation and persistence rates of commercial active dry yeast strains (ADY) in wines produced with cold soak using two different inoculation strategies. Cold soak was conducted at 4 ± 1 °C, 8 ± 1 °C and 12 ± 1 °C for 7 days. Two yeast strains (Lalvin ICV D254 and Lalvin Rhône 2056) were inoculated before and after cold soak. Implantation of Lalvin ICV D254 at the end of cold soak was higher when conducted at 8 °C and 4 °C, whereas it was undetectable (<5%) at 12 °C. Lalvin Rhône 2056 showed implantation percentages at the end of cold soak ranging from 40% to 100%, with higher percentages in cold soak conducted at 12 °C. Moderate persistence of ADY at the end of alcoholic fermentation was observed in all treatment inoculated before cold soak. In the treatments inoculated after cold soak, the persistence of Lalvin ICV D254 ranged from 12 to 38% whereas Lalvin Rhône 2056 was less than 5% at the end of alcoholic fermentation. Overall, persistence of both strains improved in inoculation before cold soak relative to inoculation after cold soak.eng
dc.formatapplication/pdfeng
dc.language.isoeng
dc.publisherElsevieres_AR
dc.rightsinfo:eu-repo/semantics/embargoedAccesseng
dc.sourceLWT - Food science an technology. 97 : 648-655 (November 2018)eng
dc.subjectVino Tintoes_AR
dc.subjectInoculaciónes_AR
dc.subjectRemojoes_AR
dc.subjectSaccharomyces Cerevisiaees_AR
dc.subjectSoakingeng
dc.subjectLevaduraes_AR
dc.subjectYeastseng
dc.subjectInoculationeng
dc.subjectRed Wineseng
dc.subject.otherCold Soakeng
dc.subject.otherYeast Straineng
dc.titleInoculation strategies to improve persistence and implantation of commercial S. cerevisiae strains in red wines produced with prefermentative cold soakeng
dc.typeinfo:ar-repo/semantics/artículoes_AR
dc.typeinfo:eu-repo/semantics/articleeng
dc.typeinfo:eu-repo/semantics/acceptedVersioneng
dc.description.origenEEA Mendozaes_AR
dc.description.filFil: Maturano, Yolanda Paola. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Juan; Argentinaes_AR
dc.description.filFil: Lerena, Maria Cecilia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enológicos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; Argentinaes_AR
dc.description.filFil: Mestre, María Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Juan; Argentina. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentinaes_AR
dc.description.filFil: Casassa, L. Federico. California Polytechnic State University. Wine and Viticulture Department; Argentinaes_AR
dc.description.filFil: Toro, Maria Eugenia. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentinaes_AR
dc.description.filFil: Mercado, Laura Analia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentinaes_AR
dc.description.filFil: Combina, Mariana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; Argentina. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentinaes_AR
dc.subtypecientifico


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