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dc.contributor.author
del Monaco, Silvana Maria
dc.contributor.author
Barda, Nora B.
dc.contributor.author
Rubio, N. Cristina
dc.contributor.author
Caballero, Adriana C
dc.date.available
2017-01-17T21:24:16Z
dc.date.issued
2014-08
dc.identifier.citation
del Monaco, Silvana Maria; Barda, Nora B.; Rubio, N. Cristina; Caballero, Adriana C; Selection and characterization of a Patagonian Pichia kudriavzevii for wine deacidification; Wiley Blackwell Publishing, Inc; Journal Of Applied Microbiology; 117; 2; 8-2014; 451-464
dc.identifier.issn
1364-5072
dc.identifier.uri
http://hdl.handle.net/11336/11526
dc.description.abstract
Aims: The purpose of this study was to select autochthonous yeasts with metabolic ability to degrade L-malic acid for its potential use in young wine deacidification. Methods and Results: Fifty seven Patagonian nonSaccharomyces yeast of oenological origin were identified by conventional molecular methods and tested in their capability to grow at the expense of L-malic acid. Only four isolates belonging to Pichia kudriavzevii species showed this property, and one of them was selected to continue with the study. This isolate, named as P. kudriavzevii NNI15, was able to degrade L-malic acid in microvinifications, ~ increasing the pH 0 2–0 3 units with a minimal effect on the acid structure of wine. Additionally, this isolate produced low levels of ethanol, important levels of glycerol (10 41 0 48 g l 1 ) and acceptable amounts of acetic acid (0 86 0 13 g l 1 ). In addition, it improved the sensorial attributes of wine increasing its fruity aroma. Conclusions: The selection of yeasts for oenological use among nonSaccharomyces species led to the finding of a yeast strain with novel and interesting oenological characteristics which could have significant implications in the production of well-balanced and more physicochemical and microbiological stable young wines. Significance and Impact of the Study: The use of P. kudriavzevii NNI15 as ~ mixed starter with S. cerevisiae would eliminate the cultural and cellar operations undertaken to adjust the musts acidity, therefore improving wine quality and reducing production costs.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Wiley Blackwell Publishing, Inc
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Indigenous Saccharomyces Cerevisiae
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Malic Acid
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Nonsaccharomyces Diversity
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Wine Aroma
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Wine Yeast
dc.subject.classification
Alimentos y Bebidas
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Otras Ingenierías y Tecnologías
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
dc.title
Selection and characterization of a Patagonian Pichia kudriavzevii for wine deacidification
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2017-01-17T19:11:31Z
dc.journal.volume
117
dc.journal.number
2
dc.journal.pagination
451-464
dc.journal.pais
Estados Unidos
dc.journal.ciudad
Nueva Jersey
dc.description.fil
Fil: del Monaco, Silvana Maria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Patagonia Norte. Instituto de Investigación y Desarrollo En Ingeniería de Procesos, Biotecnología y Energías Alternativas; Argentina. Universidad Nacional del Comahue. Facultad de Ingeniería; Argentina
dc.description.fil
Fil: Barda, Nora B.. Instituto Nacional de Tecnologia Industrial; Argentina
dc.description.fil
Fil: Rubio, N. Cristina. Laboratorio de Toxicología y Química Legal ; Argentina
dc.description.fil
Fil: Caballero, Adriana C. Universidad Nacional del Comahue. Facultad de Cs. y Tecnologia de Los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Patagonia Norte. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas; Argentina
dc.journal.title
Journal Of Applied Microbiology
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1111/jam.12547/abstract
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1111/jam.12547
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