Yeast population dynamics during prefermentative cold soak of Cabernet Sauvignon and Malbec wines
| Autor: | Y. Paola Maturano, Braulio Esteve-Zarzoso, Maria Cristina Nally, M. Victoria Mestre, M.C. Lerena, Fabio Vazquez, María Eugenia Toro, Mariana Combina |
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| Rok vydání: | 2014 |
| Předmět: |
education.field_of_study
PREFERMENTATIVE COLD SOAK Otras Ciencias Biológicas Population Population Dynamics Water Wine General Medicine Microbiology Ciencias Biológicas Cold Temperature Saccharomyces Geography SENSORY ANALYSIS RED WINE Taste Yeasts Botany Fermentation YEAST Vitis education LOW TEMPERATURE CIENCIAS NATURALES Y EXACTAS Food Science |
| Zdroj: | International journal of food microbiology. 199 |
| ISSN: | 1879-3460 |
| Popis: | Prefermentative cold soak is a widely used technique in red wine production, but the impact on the development of native yeast species is hardly described. The aim of this work was to analyse the dynamics and diversity of yeast populations during prefermentative cold soak in red wines. Three different temperatures (14. ±. 1. °C; 8. ±. 1. °C and 2.5. ±. 1. °C) were used for prefermentative cold soak in Cabernet Sauvignon and Malbec grape musts. Saccharomyces and non-. Saccharomyces populations during cold soak and alcoholic fermentation were analysed. In addition, the impact on chemical and sensory properties of the wines was examined. Yeast dynamics during prefermentative cold soak were temperature dependent. At 14. ±. 1. °C, the total yeast population progressively increased throughout the cold soak period. Conversely, at 2.5. ±. 1. °C, the yeast populations maintained stable during the same period. Prefermentative cold soak conducted at 14. ±. 1. °C favoured development of Hanseniospora uvarum and Candida zemplinina, whereas cold soak conducted at 8. ±. 1. °C favoured growth of Saccharomyces cerevisiae. At 2.5. ±. 1. °C, no changes in yeast species were recorded. Acidity and bitterness, two sensory descriptors, appear to be related to wines produced with prefermentative cold soak carried out at 14. ±. 1. °C. This fact could be associated with the increase in non-. Saccharomyces during the prefermentation stage. Our results emphasise the importance of the temperature as a determinant factor to allow an increase in non-. Saccharomyces population during prefermentative cold soak and consequently to modify sensorial attributes of wines as well as their sensorial impact. Fil: 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; Argentina Fil: Mestre Furlani, 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; Argentina Fil: Esteve Zarzoso, Braulio. Universitat Rovira I Virgili; España Fil: Nally, Maria Cristina. 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; Argentina Fil: Lerena, Maria Cecilia. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enológicos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; Argentina Fil: Toro, Maria Eugenia. 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; Argentina Fil: Vazquez, Fabio. 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; Argentina Fil: Combina, Mariana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enológicos; Argentina |
| Databáze: | OpenAIRE |
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