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Abstract
Two major spoilage yeasts in the wine industry, Brettanomyces bruxellensis and Zygosaccharomyces rouxii, produce off-flavors and gas, causing considerable economic losses. Traditionally, SO2 has been used in winemaking to prevent spoilage, but strict regulations are in place regarding its use due to its toxic and allergenic effects. To reduce its usage researchers have been searching for alternative techniques. One alternative is biocontrol, which can be [ver mas...]
dc.contributor.authorKuchen, Benjamín
dc.contributor.authorMaturano, Yolanda Paola
dc.contributor.authorMestre Furlani, Maria Victoria
dc.contributor.authorCombina, Mariana
dc.contributor.authorToro, Maria Eugenia
dc.contributor.authorVazquez, Fabio
dc.date.accessioned2019-09-19T11:23:59Z
dc.date.available2019-09-19T11:23:59Z
dc.date.issued2019-07
dc.identifier.issn2311-5637
dc.identifier.otherhttps://doi.org/10.3390/fermentation5030060
dc.identifier.urihttps://www.mdpi.com/2311-5637/5/3/60
dc.identifier.urihttp://hdl.handle.net/20.500.12123/5909
dc.description.abstractTwo major spoilage yeasts in the wine industry, Brettanomyces bruxellensis and Zygosaccharomyces rouxii, produce off-flavors and gas, causing considerable economic losses. Traditionally, SO2 has been used in winemaking to prevent spoilage, but strict regulations are in place regarding its use due to its toxic and allergenic effects. To reduce its usage researchers have been searching for alternative techniques. One alternative is biocontrol, which can be used either independently or in a complementary way to chemical control (SO2). The present study analyzed 122 native non-Saccharomyces yeasts for their biocontrol activity and their ability to be employed under fermentation conditions, as well as certain enological traits. After the native non-Saccharomyces yeasts were assayed for their biocontrol activity, 10 biocontroller yeasts were selected and assayed for their ability to prevail in the fermentation medium, as well as with respect to their corresponding positive/negative contribution to the wine. Two yeasts that satisfy these characteristics were Wickerhamomyces anomalus BWa156 and Metschnikowia pulcherrima BMp29, which were selected for further research in application to mixed fermentations.eng
dc.formatapplication/pdfes_AR
dc.language.isoenges_AR
dc.publisherMDPIes_AR
dc.rightsinfo:eu-repo/semantics/openAccesses_AR
dc.sourceFermentation 5 (3) : 60 (July 2019)es_AR
dc.subjectVinoses_AR
dc.subjectWineseng
dc.subjectLevaduraes_AR
dc.subjectYeastseng
dc.subjectSaccharomyceses_AR
dc.subjectZygosaccharomyces Rouxiies_AR
dc.subjectControl Biológicoes_AR
dc.subjectBiological Controleng
dc.subject.otherBrettanomyces bruxellensises_AR
dc.titleSelection of Native Non-Saccharomyces Yeasts with Biocontrol Activity against Spoilage Yeasts in Order to Produce Healthy Regional 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: Kuchen, Benjamín. Universidad Nacional de San Juan. Instituto de Biotecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentinaes_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; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentinaes_AR
dc.description.filFil: Combina, Mariana. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enológicos; 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.subtypecientifico


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