Influence of Candida pulcherrima Patagonian strain on alcoholic fermentation behaviour and wine aroma

Autores
Rodríguez, María Eugenia; Lopes, Christian Ariel; Barbagelata, Raúl Jorge; Barda, Nora Beatriz; Caballero, Adriana Catalina
Año de publicación
2010
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The use of selected Saccharomyces and non-Saccharomyces strains as mixed starters in winemaking would have advantages over the traditional spontaneous fermentation, producing wines with predictable and desirable characteristics. The aim of this study was to evaluate the impact of metabolic interactions between Patagonian indigenous Saccharomyces cerevisiae MMf9 and beta-glucosidase producer Candida pulcherrima V6 strains on alcoholic fermentation behaviour and wine aroma Three inoculation strategies, simultaneous, sequential and final, were assayed at laboratory-scale fermentations using Muscat d´Alexandrie grape juice as substrate. The fermentation and yeast growth kinetics as well as the physicochemical and the sensoryquality of wine were evaluated. Results evidenced that the sequential inoculation is the most adequate strategy of strains combination. The kinetic behaviour of sequential fermentation was similar to a successful spontaneous fermentation and its wine showed differential aromatic quality as evidenced through PC analysis using physicochemical and aromatic composition data. This wine presented the highest total concentration of higher alcohol, esters and terpenols and the strongest fruity and floral aroma.
Fil: Rodríguez, María Eugenia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas. Universidad Nacional del Comahue. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas; Argentina
Fil: Lopes, Christian Ariel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas. Universidad Nacional del Comahue. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas; Argentina
Fil: Barbagelata, Raúl Jorge. Universidad Nacional del Comahue. Facultad de Ingeniería. Departamento de Química; Argentina
Fil: Barda, Nora Beatriz. Instituto Nacional de Tecnología Industrial; Argentina
Fil: Caballero, Adriana Catalina. Universidad Nacional del Comahue. Facultad de Ingeniería. Departamento de Química; Argentina
Materia
SACCHAROMYCES CEREVISIAE
CANDIDA PULCHERRIMA
WINE AROMA
MIXED STARTERS
BETA-GLUCOSIDASE
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:11336/284347
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/284347
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Influence of Candida pulcherrima Patagonian strain on alcoholic fermentation behaviour and wine aromaRodríguez, María EugeniaLopes, Christian ArielBarbagelata, Raúl JorgeBarda, Nora BeatrizCaballero, Adriana CatalinaSACCHAROMYCES CEREVISIAECANDIDA PULCHERRIMAWINE AROMAMIXED STARTERSBETA-GLUCOSIDASEhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The use of selected Saccharomyces and non-Saccharomyces strains as mixed starters in winemaking would have advantages over the traditional spontaneous fermentation, producing wines with predictable and desirable characteristics. The aim of this study was to evaluate the impact of metabolic interactions between Patagonian indigenous Saccharomyces cerevisiae MMf9 and beta-glucosidase producer Candida pulcherrima V6 strains on alcoholic fermentation behaviour and wine aroma Three inoculation strategies, simultaneous, sequential and final, were assayed at laboratory-scale fermentations using Muscat d´Alexandrie grape juice as substrate. The fermentation and yeast growth kinetics as well as the physicochemical and the sensoryquality of wine were evaluated. Results evidenced that the sequential inoculation is the most adequate strategy of strains combination. The kinetic behaviour of sequential fermentation was similar to a successful spontaneous fermentation and its wine showed differential aromatic quality as evidenced through PC analysis using physicochemical and aromatic composition data. This wine presented the highest total concentration of higher alcohol, esters and terpenols and the strongest fruity and floral aroma.Fil: Rodríguez, María Eugenia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas. Universidad Nacional del Comahue. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas; ArgentinaFil: Lopes, Christian Ariel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas. Universidad Nacional del Comahue. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas; ArgentinaFil: Barbagelata, Raúl Jorge. Universidad Nacional del Comahue. Facultad de Ingeniería. Departamento de Química; ArgentinaFil: Barda, Nora Beatriz. Instituto Nacional de Tecnología Industrial; ArgentinaFil: Caballero, Adriana Catalina. Universidad Nacional del Comahue. Facultad de Ingeniería. Departamento de Química; ArgentinaElsevier Science2010-03info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/284347Rodríguez, María Eugenia; Lopes, Christian Ariel; Barbagelata, Raúl Jorge; Barda, Nora Beatriz; Caballero, Adriana Catalina; Influence of Candida pulcherrima Patagonian strain on alcoholic fermentation behaviour and wine aroma; Elsevier Science; International Journal of Food Microbiology; 138; 1-2; 3-2010; 19-250168-1605CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/abs/pii/S0168160510000024info:eu-repo/semantics/altIdentifier/doi/10.1016/j.ijfoodmicro.2009.12.025info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2026-08-25T14:39:59Zoai:ri.conicet.gov.ar:11336/284347instacron: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 14:40:00.34CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Influence of Candida pulcherrima Patagonian strain on alcoholic fermentation behaviour and wine aroma
title Influence of Candida pulcherrima Patagonian strain on alcoholic fermentation behaviour and wine aroma
spellingShingle Influence of Candida pulcherrima Patagonian strain on alcoholic fermentation behaviour and wine aroma
Rodríguez, María Eugenia
SACCHAROMYCES CEREVISIAE
CANDIDA PULCHERRIMA
WINE AROMA
MIXED STARTERS
BETA-GLUCOSIDASE
title_short Influence of Candida pulcherrima Patagonian strain on alcoholic fermentation behaviour and wine aroma
title_full Influence of Candida pulcherrima Patagonian strain on alcoholic fermentation behaviour and wine aroma
title_fullStr Influence of Candida pulcherrima Patagonian strain on alcoholic fermentation behaviour and wine aroma
title_full_unstemmed Influence of Candida pulcherrima Patagonian strain on alcoholic fermentation behaviour and wine aroma
title_sort Influence of Candida pulcherrima Patagonian strain on alcoholic fermentation behaviour and wine aroma
dc.creator.none.fl_str_mv Rodríguez, María Eugenia
Lopes, Christian Ariel
Barbagelata, Raúl Jorge
Barda, Nora Beatriz
Caballero, Adriana Catalina
author Rodríguez, María Eugenia
author_facet Rodríguez, María Eugenia
Lopes, Christian Ariel
Barbagelata, Raúl Jorge
Barda, Nora Beatriz
Caballero, Adriana Catalina
author_role author
author2 Lopes, Christian Ariel
Barbagelata, Raúl Jorge
Barda, Nora Beatriz
Caballero, Adriana Catalina
author2_role author
author
author
author
dc.subject.none.fl_str_mv SACCHAROMYCES CEREVISIAE
CANDIDA PULCHERRIMA
WINE AROMA
MIXED STARTERS
BETA-GLUCOSIDASE
topic SACCHAROMYCES CEREVISIAE
CANDIDA PULCHERRIMA
WINE AROMA
MIXED STARTERS
BETA-GLUCOSIDASE
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The use of selected Saccharomyces and non-Saccharomyces strains as mixed starters in winemaking would have advantages over the traditional spontaneous fermentation, producing wines with predictable and desirable characteristics. The aim of this study was to evaluate the impact of metabolic interactions between Patagonian indigenous Saccharomyces cerevisiae MMf9 and beta-glucosidase producer Candida pulcherrima V6 strains on alcoholic fermentation behaviour and wine aroma Three inoculation strategies, simultaneous, sequential and final, were assayed at laboratory-scale fermentations using Muscat d´Alexandrie grape juice as substrate. The fermentation and yeast growth kinetics as well as the physicochemical and the sensoryquality of wine were evaluated. Results evidenced that the sequential inoculation is the most adequate strategy of strains combination. The kinetic behaviour of sequential fermentation was similar to a successful spontaneous fermentation and its wine showed differential aromatic quality as evidenced through PC analysis using physicochemical and aromatic composition data. This wine presented the highest total concentration of higher alcohol, esters and terpenols and the strongest fruity and floral aroma.
Fil: Rodríguez, María Eugenia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas. Universidad Nacional del Comahue. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas; Argentina
Fil: Lopes, Christian Ariel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas. Universidad Nacional del Comahue. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas; Argentina
Fil: Barbagelata, Raúl Jorge. Universidad Nacional del Comahue. Facultad de Ingeniería. Departamento de Química; Argentina
Fil: Barda, Nora Beatriz. Instituto Nacional de Tecnología Industrial; Argentina
Fil: Caballero, Adriana Catalina. Universidad Nacional del Comahue. Facultad de Ingeniería. Departamento de Química; Argentina
description The use of selected Saccharomyces and non-Saccharomyces strains as mixed starters in winemaking would have advantages over the traditional spontaneous fermentation, producing wines with predictable and desirable characteristics. The aim of this study was to evaluate the impact of metabolic interactions between Patagonian indigenous Saccharomyces cerevisiae MMf9 and beta-glucosidase producer Candida pulcherrima V6 strains on alcoholic fermentation behaviour and wine aroma Three inoculation strategies, simultaneous, sequential and final, were assayed at laboratory-scale fermentations using Muscat d´Alexandrie grape juice as substrate. The fermentation and yeast growth kinetics as well as the physicochemical and the sensoryquality of wine were evaluated. Results evidenced that the sequential inoculation is the most adequate strategy of strains combination. The kinetic behaviour of sequential fermentation was similar to a successful spontaneous fermentation and its wine showed differential aromatic quality as evidenced through PC analysis using physicochemical and aromatic composition data. This wine presented the highest total concentration of higher alcohol, esters and terpenols and the strongest fruity and floral aroma.
publishDate 2010
dc.date.none.fl_str_mv 2010-03
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/284347
Rodríguez, María Eugenia; Lopes, Christian Ariel; Barbagelata, Raúl Jorge; Barda, Nora Beatriz; Caballero, Adriana Catalina; Influence of Candida pulcherrima Patagonian strain on alcoholic fermentation behaviour and wine aroma; Elsevier Science; International Journal of Food Microbiology; 138; 1-2; 3-2010; 19-25
0168-1605
CONICET Digital
CONICET
url http://hdl.handle.net/11336/284347
identifier_str_mv Rodríguez, María Eugenia; Lopes, Christian Ariel; Barbagelata, Raúl Jorge; Barda, Nora Beatriz; Caballero, Adriana Catalina; Influence of Candida pulcherrima Patagonian strain on alcoholic fermentation behaviour and wine aroma; Elsevier Science; International Journal of Food Microbiology; 138; 1-2; 3-2010; 19-25
0168-1605
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.sciencedirect.com/science/article/abs/pii/S0168160510000024
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.ijfoodmicro.2009.12.025
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.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
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
_version_ 1874774419633602560
score 13.24418

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