Profiling Potential Wine Yeast Starters from Criolla Grape Varieties from Argentina

Autores
Becerra, Lucía Maribel; Torres Palazzolo, Carolina Andrea; Chimeno, Selva Valeria; Lerena, María Cecilia; Sari, Santiago Eduardo; Prieto, Jorge Alejandro; Mercado, Laura Analia; Combina, Mariana
Año de publicación
2026
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Criolla grape varieties are native South American cultivars that represent an important reservoir of genetic and microbiological diversity. This study aimed to investigate the oenological potential of Saccharomyces and non-Saccharomyces yeasts isolated from three criolla grape varieties in order to support the future design of wine starters. Yeasts were isolated at different fermentation stages from four vineyards in Mendoza, Argentina. A total of 485 isolates were recovered and molecularly identified, revealing 12 species belonging to eight genera. Saccharomyces cerevisiae, Hanseniaspora guilliermondii and Hanseniaspora uvarum were the dominant species. Isolates were screened for H2S and acetic acid production, followed by physiological and enzymatic characterisation. Selected strains were further evaluated in small-scale fermentations to assess fermentative kinetics and metabolic performance. Significant variability was observed, particularly among non-Saccharomyces isolates, which generally exhibited lower ethanol yields and acetic acid production compared to S. cerevisiae. Several isolates of H. guilliermondii showed balanced fermentative behaviour and favourable metabolic and enzymatic profiles. Through the applied selection strategy, twelve strains emerged as promising wine starter candidates. These isolates combined a low production of undesirable metabolites, relevant enzymatic activities, and favourable fermentative performance. Overall, the results highlight the oenological potential of autochthonous yeasts as a resource for innovative winemaking strategies.
EEA Mendoza
Fil: Becerra, Lucía Maribel. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Torres Palazzolo, Carolina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.
Fil: Torres Palazzolo, Carolina. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina
Fil: Torres Palazzolo, Carolina. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; Argentina
Fil: Chimeno, Selva Valeria. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina
Fil: Lerena, María Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Sari, Santiago. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina
Fil: Sari, Santiago. Universidad Juan Agustín Maza. Centro de Estudios Vitivinícolas y Agroindustriales (CEVA); Argentina
Fil: Prieto, Jorge. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina
Fil: Prieto, Jorge. Universidad Juan Agustín Maza. Centro de Estudios Vitivinícolas y Agroindustriales (CEVA); Argentina
Fil: Mercado, Laura Analía. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina
Fil: Mercado, Laura Analía. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; Argentina
Fil: Combina, Mariana. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Combina, Mariana. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina
Fuente
Journal of Fungi 12 (5) : 322 (April 2026)
Materia
Saccharomyces
Levadura de Vino
Vid
Variedades
Argentina
Wine Yeast
Grapevines
Varieties
Saccharomyces-non
Autochthonous Yeasts
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/26779
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oai_identifier_str oai:localhost:20.500.12123/26779
network_acronym_str INTADig
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network_name_str INTA Digital (INTA)
spelling Profiling Potential Wine Yeast Starters from Criolla Grape Varieties from ArgentinaBecerra, Lucía MaribelTorres Palazzolo, Carolina AndreaChimeno, Selva ValeriaLerena, María CeciliaSari, Santiago EduardoPrieto, Jorge AlejandroMercado, Laura AnaliaCombina, MarianaSaccharomycesLevadura de VinoVidVariedadesArgentinaWine YeastGrapevinesVarietiesSaccharomyces-nonAutochthonous YeastsCriolla grape varieties are native South American cultivars that represent an important reservoir of genetic and microbiological diversity. This study aimed to investigate the oenological potential of Saccharomyces and non-Saccharomyces yeasts isolated from three criolla grape varieties in order to support the future design of wine starters. Yeasts were isolated at different fermentation stages from four vineyards in Mendoza, Argentina. A total of 485 isolates were recovered and molecularly identified, revealing 12 species belonging to eight genera. Saccharomyces cerevisiae, Hanseniaspora guilliermondii and Hanseniaspora uvarum were the dominant species. Isolates were screened for H2S and acetic acid production, followed by physiological and enzymatic characterisation. Selected strains were further evaluated in small-scale fermentations to assess fermentative kinetics and metabolic performance. Significant variability was observed, particularly among non-Saccharomyces isolates, which generally exhibited lower ethanol yields and acetic acid production compared to S. cerevisiae. Several isolates of H. guilliermondii showed balanced fermentative behaviour and favourable metabolic and enzymatic profiles. Through the applied selection strategy, twelve strains emerged as promising wine starter candidates. These isolates combined a low production of undesirable metabolites, relevant enzymatic activities, and favourable fermentative performance. Overall, the results highlight the oenological potential of autochthonous yeasts as a resource for innovative winemaking strategies.EEA MendozaFil: Becerra, Lucía Maribel. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Torres Palazzolo, Carolina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.Fil: Torres Palazzolo, Carolina. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; ArgentinaFil: Torres Palazzolo, Carolina. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; ArgentinaFil: Chimeno, Selva Valeria. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; ArgentinaFil: Lerena, María Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Sari, Santiago. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; ArgentinaFil: Sari, Santiago. Universidad Juan Agustín Maza. Centro de Estudios Vitivinícolas y Agroindustriales (CEVA); ArgentinaFil: Prieto, Jorge. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; ArgentinaFil: Prieto, Jorge. Universidad Juan Agustín Maza. Centro de Estudios Vitivinícolas y Agroindustriales (CEVA); ArgentinaFil: Mercado, Laura Analía. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; ArgentinaFil: Mercado, Laura Analía. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; ArgentinaFil: Combina, Mariana. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Combina, Mariana. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; ArgentinaMDPI2026-06-25T10:28:36Z2026-06-25T10:28:36Z2026-04info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://hdl.handle.net/20.500.12123/26779https://www.mdpi.com/2309-608X/12/5/3222309-608Xhttps://doi.org/10.3390/jof12050322Journal of Fungi 12 (5) : 322 (April 2026)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repograntAgreement/INTA/2023-PE-L01-I002, Aportes para la innovación y el desarrollo en los territorios a través del fortalecimiento de la viticulturainfo:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-sa/4.0/Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)2026-09-24T11:43:23Zoai:localhost:20.500.12123/26779instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2026-09-24 11:43:24.299INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv Profiling Potential Wine Yeast Starters from Criolla Grape Varieties from Argentina
title Profiling Potential Wine Yeast Starters from Criolla Grape Varieties from Argentina
spellingShingle Profiling Potential Wine Yeast Starters from Criolla Grape Varieties from Argentina
Becerra, Lucía Maribel
Saccharomyces
Levadura de Vino
Vid
Variedades
Argentina
Wine Yeast
Grapevines
Varieties
Saccharomyces-non
Autochthonous Yeasts
title_short Profiling Potential Wine Yeast Starters from Criolla Grape Varieties from Argentina
title_full Profiling Potential Wine Yeast Starters from Criolla Grape Varieties from Argentina
title_fullStr Profiling Potential Wine Yeast Starters from Criolla Grape Varieties from Argentina
title_full_unstemmed Profiling Potential Wine Yeast Starters from Criolla Grape Varieties from Argentina
title_sort Profiling Potential Wine Yeast Starters from Criolla Grape Varieties from Argentina
dc.creator.none.fl_str_mv Becerra, Lucía Maribel
Torres Palazzolo, Carolina Andrea
Chimeno, Selva Valeria
Lerena, María Cecilia
Sari, Santiago Eduardo
Prieto, Jorge Alejandro
Mercado, Laura Analia
Combina, Mariana
author Becerra, Lucía Maribel
author_facet Becerra, Lucía Maribel
Torres Palazzolo, Carolina Andrea
Chimeno, Selva Valeria
Lerena, María Cecilia
Sari, Santiago Eduardo
Prieto, Jorge Alejandro
Mercado, Laura Analia
Combina, Mariana
author_role author
author2 Torres Palazzolo, Carolina Andrea
Chimeno, Selva Valeria
Lerena, María Cecilia
Sari, Santiago Eduardo
Prieto, Jorge Alejandro
Mercado, Laura Analia
Combina, Mariana
author2_role author
author
author
author
author
author
author
dc.subject.none.fl_str_mv Saccharomyces
Levadura de Vino
Vid
Variedades
Argentina
Wine Yeast
Grapevines
Varieties
Saccharomyces-non
Autochthonous Yeasts
topic Saccharomyces
Levadura de Vino
Vid
Variedades
Argentina
Wine Yeast
Grapevines
Varieties
Saccharomyces-non
Autochthonous Yeasts
dc.description.none.fl_txt_mv Criolla grape varieties are native South American cultivars that represent an important reservoir of genetic and microbiological diversity. This study aimed to investigate the oenological potential of Saccharomyces and non-Saccharomyces yeasts isolated from three criolla grape varieties in order to support the future design of wine starters. Yeasts were isolated at different fermentation stages from four vineyards in Mendoza, Argentina. A total of 485 isolates were recovered and molecularly identified, revealing 12 species belonging to eight genera. Saccharomyces cerevisiae, Hanseniaspora guilliermondii and Hanseniaspora uvarum were the dominant species. Isolates were screened for H2S and acetic acid production, followed by physiological and enzymatic characterisation. Selected strains were further evaluated in small-scale fermentations to assess fermentative kinetics and metabolic performance. Significant variability was observed, particularly among non-Saccharomyces isolates, which generally exhibited lower ethanol yields and acetic acid production compared to S. cerevisiae. Several isolates of H. guilliermondii showed balanced fermentative behaviour and favourable metabolic and enzymatic profiles. Through the applied selection strategy, twelve strains emerged as promising wine starter candidates. These isolates combined a low production of undesirable metabolites, relevant enzymatic activities, and favourable fermentative performance. Overall, the results highlight the oenological potential of autochthonous yeasts as a resource for innovative winemaking strategies.
EEA Mendoza
Fil: Becerra, Lucía Maribel. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Torres Palazzolo, Carolina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.
Fil: Torres Palazzolo, Carolina. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina
Fil: Torres Palazzolo, Carolina. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; Argentina
Fil: Chimeno, Selva Valeria. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina
Fil: Lerena, María Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Sari, Santiago. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina
Fil: Sari, Santiago. Universidad Juan Agustín Maza. Centro de Estudios Vitivinícolas y Agroindustriales (CEVA); Argentina
Fil: Prieto, Jorge. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina
Fil: Prieto, Jorge. Universidad Juan Agustín Maza. Centro de Estudios Vitivinícolas y Agroindustriales (CEVA); Argentina
Fil: Mercado, Laura Analía. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina
Fil: Mercado, Laura Analía. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; Argentina
Fil: Combina, Mariana. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Combina, Mariana. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina
description Criolla grape varieties are native South American cultivars that represent an important reservoir of genetic and microbiological diversity. This study aimed to investigate the oenological potential of Saccharomyces and non-Saccharomyces yeasts isolated from three criolla grape varieties in order to support the future design of wine starters. Yeasts were isolated at different fermentation stages from four vineyards in Mendoza, Argentina. A total of 485 isolates were recovered and molecularly identified, revealing 12 species belonging to eight genera. Saccharomyces cerevisiae, Hanseniaspora guilliermondii and Hanseniaspora uvarum were the dominant species. Isolates were screened for H2S and acetic acid production, followed by physiological and enzymatic characterisation. Selected strains were further evaluated in small-scale fermentations to assess fermentative kinetics and metabolic performance. Significant variability was observed, particularly among non-Saccharomyces isolates, which generally exhibited lower ethanol yields and acetic acid production compared to S. cerevisiae. Several isolates of H. guilliermondii showed balanced fermentative behaviour and favourable metabolic and enzymatic profiles. Through the applied selection strategy, twelve strains emerged as promising wine starter candidates. These isolates combined a low production of undesirable metabolites, relevant enzymatic activities, and favourable fermentative performance. Overall, the results highlight the oenological potential of autochthonous yeasts as a resource for innovative winemaking strategies.
publishDate 2026
dc.date.none.fl_str_mv 2026-06-25T10:28:36Z
2026-06-25T10:28:36Z
2026-04
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/20.500.12123/26779
https://www.mdpi.com/2309-608X/12/5/322
2309-608X
https://doi.org/10.3390/jof12050322
url http://hdl.handle.net/20.500.12123/26779
https://www.mdpi.com/2309-608X/12/5/322
https://doi.org/10.3390/jof12050322
identifier_str_mv 2309-608X
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repograntAgreement/INTA/2023-PE-L01-I002, Aportes para la innovación y el desarrollo en los territorios a través del fortalecimiento de la viticultura
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv MDPI
publisher.none.fl_str_mv MDPI
dc.source.none.fl_str_mv Journal of Fungi 12 (5) : 322 (April 2026)
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
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score 12.733355

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