Effect of phenolic fraction from young and aged wine on viability of oenological lactic acid bacteria

Autores
Stivala, Maria Gilda; Villecco, Margarita Beatriz; Aredes Fernández, Pedro Adrián
Año de publicación
2023
Idioma
inglés
Tipo de recurso
documento de conferencia
Estado
versión publicada
Descripción
During the winemaking process, the presence of lactic acid bacteria (LAB), principally Lactobacillus genera can cause wine deterioration. The aim of this work was to examine the effect of wine phenolic fraction of low molecular weight (LMF) on viability of oenological LABs. The LMF were extracted from a young (Y) and aged (A) Tannat wine varietal produced in a same wine cellar located at Tucumán, Argentina. LMF was obtained by successive extractions with ethyl acetate. The phenolic compounds (PCs) content of LMF was characterized qualitatively and quantitatively by LC-DAD-FLD. Three strains of L. hilgardii (5w, 6F and X1B) and two strains of O. oeni (m and VP41) were cultured in synthetic wine-like medium (SWM) pH 4.5 supplemented with LMF-Y and LMF-A at identical concentration present in wine. In LMFs, a total of 20 PCs were identified and quantified. The total concentration of PCs was higher in the LMF-Y (95.1 mg L-1) than in LMF-A (61.4 mg L-1). After 72 h incubation, all LAB studied increased the viable cell concentration in SWM (control), except for O. oeni m that maintain their viability. In presence of LMF-Y, L. hilgardii 5w and 6F stopped their growth with respect to control medium, and L. hilgardii X1B, O. oeni m and VP41 decrease their viability in 0.17, 0.34 and 0.12 Log cfu mL-1, respectively. The addition of LMF-A to SWM induce a decrease in microbial viability in all strains studied, being O. oeni VP41 the most sensitive strain observing a strong decrease in cell concentration (3.06 Log cfu mL-1). These results constitute an important contribution to elucidate, at least in part, the effects of wine ageing on LMF composition and their influence on viability of oenological LABs. On the other hand, a quali-quantitative characterization of PCs composition was performed by first time in Tucuman wines.
Fil: Stivala, Maria Gilda. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Biotecnología; Argentina
Fil: Villecco, Margarita Beatriz. Universidad Nacional de Tucumán; Argentina
Fil: Aredes Fernández, Pedro Adrián. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Biotecnología; Argentina
74th American Society for Enology and Viticulture National Conference
Napa
Estados Unidos
American Society for Enology and Viticulture
Materia
BACTERIAS LÁCTICAS
COMPUESTOS FENÓLICOS
VINO
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/290065
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/290065
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Effect of phenolic fraction from young and aged wine on viability of oenological lactic acid bacteriaStivala, Maria GildaVillecco, Margarita BeatrizAredes Fernández, Pedro AdriánBACTERIAS LÁCTICASCOMPUESTOS FENÓLICOSVINOhttps://purl.org/becyt/ford/4.4https://purl.org/becyt/ford/4During the winemaking process, the presence of lactic acid bacteria (LAB), principally Lactobacillus genera can cause wine deterioration. The aim of this work was to examine the effect of wine phenolic fraction of low molecular weight (LMF) on viability of oenological LABs. The LMF were extracted from a young (Y) and aged (A) Tannat wine varietal produced in a same wine cellar located at Tucumán, Argentina. LMF was obtained by successive extractions with ethyl acetate. The phenolic compounds (PCs) content of LMF was characterized qualitatively and quantitatively by LC-DAD-FLD. Three strains of L. hilgardii (5w, 6F and X1B) and two strains of O. oeni (m and VP41) were cultured in synthetic wine-like medium (SWM) pH 4.5 supplemented with LMF-Y and LMF-A at identical concentration present in wine. In LMFs, a total of 20 PCs were identified and quantified. The total concentration of PCs was higher in the LMF-Y (95.1 mg L-1) than in LMF-A (61.4 mg L-1). After 72 h incubation, all LAB studied increased the viable cell concentration in SWM (control), except for O. oeni m that maintain their viability. In presence of LMF-Y, L. hilgardii 5w and 6F stopped their growth with respect to control medium, and L. hilgardii X1B, O. oeni m and VP41 decrease their viability in 0.17, 0.34 and 0.12 Log cfu mL-1, respectively. The addition of LMF-A to SWM induce a decrease in microbial viability in all strains studied, being O. oeni VP41 the most sensitive strain observing a strong decrease in cell concentration (3.06 Log cfu mL-1). These results constitute an important contribution to elucidate, at least in part, the effects of wine ageing on LMF composition and their influence on viability of oenological LABs. On the other hand, a quali-quantitative characterization of PCs composition was performed by first time in Tucuman wines.Fil: Stivala, Maria Gilda. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Biotecnología; ArgentinaFil: Villecco, Margarita Beatriz. Universidad Nacional de Tucumán; ArgentinaFil: Aredes Fernández, Pedro Adrián. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Biotecnología; Argentina74th American Society for Enology and Viticulture National ConferenceNapaEstados UnidosAmerican Society for Enology and ViticultureAmerican Society for Enology and Viticulture2023info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/conferenceObjectConferenciaBookhttp://purl.org/coar/resource_type/c_5794info:ar-repo/semantics/documentoDeConferenciaapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/290065Effect of phenolic fraction from young and aged wine on viability of oenological lactic acid bacteria; 74th American Society for Enology and Viticulture National Conference; Napa; Estados Unidos; 2023; 81-81CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.asev.org/resources/technical-abstracts/Internacionalinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2026-08-25T14:40:43Zoai:ri.conicet.gov.ar:11336/290065instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982026-08-25 14:40:43.452CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Effect of phenolic fraction from young and aged wine on viability of oenological lactic acid bacteria
title Effect of phenolic fraction from young and aged wine on viability of oenological lactic acid bacteria
spellingShingle Effect of phenolic fraction from young and aged wine on viability of oenological lactic acid bacteria
Stivala, Maria Gilda
BACTERIAS LÁCTICAS
COMPUESTOS FENÓLICOS
VINO
title_short Effect of phenolic fraction from young and aged wine on viability of oenological lactic acid bacteria
title_full Effect of phenolic fraction from young and aged wine on viability of oenological lactic acid bacteria
title_fullStr Effect of phenolic fraction from young and aged wine on viability of oenological lactic acid bacteria
title_full_unstemmed Effect of phenolic fraction from young and aged wine on viability of oenological lactic acid bacteria
title_sort Effect of phenolic fraction from young and aged wine on viability of oenological lactic acid bacteria
dc.creator.none.fl_str_mv Stivala, Maria Gilda
Villecco, Margarita Beatriz
Aredes Fernández, Pedro Adrián
author Stivala, Maria Gilda
author_facet Stivala, Maria Gilda
Villecco, Margarita Beatriz
Aredes Fernández, Pedro Adrián
author_role author
author2 Villecco, Margarita Beatriz
Aredes Fernández, Pedro Adrián
author2_role author
author
dc.subject.none.fl_str_mv BACTERIAS LÁCTICAS
COMPUESTOS FENÓLICOS
VINO
topic BACTERIAS LÁCTICAS
COMPUESTOS FENÓLICOS
VINO
purl_subject.fl_str_mv https://purl.org/becyt/ford/4.4
https://purl.org/becyt/ford/4
dc.description.none.fl_txt_mv During the winemaking process, the presence of lactic acid bacteria (LAB), principally Lactobacillus genera can cause wine deterioration. The aim of this work was to examine the effect of wine phenolic fraction of low molecular weight (LMF) on viability of oenological LABs. The LMF were extracted from a young (Y) and aged (A) Tannat wine varietal produced in a same wine cellar located at Tucumán, Argentina. LMF was obtained by successive extractions with ethyl acetate. The phenolic compounds (PCs) content of LMF was characterized qualitatively and quantitatively by LC-DAD-FLD. Three strains of L. hilgardii (5w, 6F and X1B) and two strains of O. oeni (m and VP41) were cultured in synthetic wine-like medium (SWM) pH 4.5 supplemented with LMF-Y and LMF-A at identical concentration present in wine. In LMFs, a total of 20 PCs were identified and quantified. The total concentration of PCs was higher in the LMF-Y (95.1 mg L-1) than in LMF-A (61.4 mg L-1). After 72 h incubation, all LAB studied increased the viable cell concentration in SWM (control), except for O. oeni m that maintain their viability. In presence of LMF-Y, L. hilgardii 5w and 6F stopped their growth with respect to control medium, and L. hilgardii X1B, O. oeni m and VP41 decrease their viability in 0.17, 0.34 and 0.12 Log cfu mL-1, respectively. The addition of LMF-A to SWM induce a decrease in microbial viability in all strains studied, being O. oeni VP41 the most sensitive strain observing a strong decrease in cell concentration (3.06 Log cfu mL-1). These results constitute an important contribution to elucidate, at least in part, the effects of wine ageing on LMF composition and their influence on viability of oenological LABs. On the other hand, a quali-quantitative characterization of PCs composition was performed by first time in Tucuman wines.
Fil: Stivala, Maria Gilda. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Biotecnología; Argentina
Fil: Villecco, Margarita Beatriz. Universidad Nacional de Tucumán; Argentina
Fil: Aredes Fernández, Pedro Adrián. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Biotecnología; Argentina
74th American Society for Enology and Viticulture National Conference
Napa
Estados Unidos
American Society for Enology and Viticulture
description During the winemaking process, the presence of lactic acid bacteria (LAB), principally Lactobacillus genera can cause wine deterioration. The aim of this work was to examine the effect of wine phenolic fraction of low molecular weight (LMF) on viability of oenological LABs. The LMF were extracted from a young (Y) and aged (A) Tannat wine varietal produced in a same wine cellar located at Tucumán, Argentina. LMF was obtained by successive extractions with ethyl acetate. The phenolic compounds (PCs) content of LMF was characterized qualitatively and quantitatively by LC-DAD-FLD. Three strains of L. hilgardii (5w, 6F and X1B) and two strains of O. oeni (m and VP41) were cultured in synthetic wine-like medium (SWM) pH 4.5 supplemented with LMF-Y and LMF-A at identical concentration present in wine. In LMFs, a total of 20 PCs were identified and quantified. The total concentration of PCs was higher in the LMF-Y (95.1 mg L-1) than in LMF-A (61.4 mg L-1). After 72 h incubation, all LAB studied increased the viable cell concentration in SWM (control), except for O. oeni m that maintain their viability. In presence of LMF-Y, L. hilgardii 5w and 6F stopped their growth with respect to control medium, and L. hilgardii X1B, O. oeni m and VP41 decrease their viability in 0.17, 0.34 and 0.12 Log cfu mL-1, respectively. The addition of LMF-A to SWM induce a decrease in microbial viability in all strains studied, being O. oeni VP41 the most sensitive strain observing a strong decrease in cell concentration (3.06 Log cfu mL-1). These results constitute an important contribution to elucidate, at least in part, the effects of wine ageing on LMF composition and their influence on viability of oenological LABs. On the other hand, a quali-quantitative characterization of PCs composition was performed by first time in Tucuman wines.
publishDate 2023
dc.date.none.fl_str_mv 2023
dc.type.none.fl_str_mv info:eu-repo/semantics/publishedVersion
info:eu-repo/semantics/conferenceObject
Conferencia
Book
http://purl.org/coar/resource_type/c_5794
info:ar-repo/semantics/documentoDeConferencia
status_str publishedVersion
format conferenceObject
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/290065
Effect of phenolic fraction from young and aged wine on viability of oenological lactic acid bacteria; 74th American Society for Enology and Viticulture National Conference; Napa; Estados Unidos; 2023; 81-81
CONICET Digital
CONICET
url http://hdl.handle.net/11336/290065
identifier_str_mv Effect of phenolic fraction from young and aged wine on viability of oenological lactic acid bacteria; 74th American Society for Enology and Viticulture National Conference; Napa; Estados Unidos; 2023; 81-81
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.asev.org/resources/technical-abstracts/
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.coverage.none.fl_str_mv Internacional
dc.publisher.none.fl_str_mv American Society for Enology and Viticulture
publisher.none.fl_str_mv American Society for Enology and Viticulture
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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