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dc.contributor.author
Longhi, Sara Jaquelina
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dc.contributor.author
Martín, María Carolina
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dc.contributor.author
Merín, María Gabriela
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dc.contributor.author
Morata, Vilma Ines
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dc.date.available
2024-01-22T14:45:12Z
dc.date.issued
2022-10
dc.identifier.citation
Longhi, Sara Jaquelina; Martín, María Carolina; Merín, María Gabriela; Morata, Vilma Ines; Yeast Multi-Enzymatic Systems for Improving Colour Extraction, Technological Parameters and Antioxidant Activity of Wine; University of Zagreb. Faculty of Food Technology and Biotechnology; Food Technology and Biotechnology; 60; 4; 10-2022; 556-570
dc.identifier.issn
1330-9862
dc.identifier.uri
http://hdl.handle.net/11336/224434
dc.description.abstract
Research background. Wine yeasts are a heterogeneous microbial group with high en-zymatic potential that makes them a useful tool in winemaking. With a better understand-ing of their oenological properties, selection procedures can be optimised to obtain more efficient strains. The present study aims to isolate and select yeasts from wine grape surface by studying their production of enzymes that hydrolyse plant cell wall polymers and by linking them to different technological parameters and antioxidant activity of wines. Experimental approach. Yeasts that are able to produce carbohydrolases and related enzymes of oenological importance were firstly selected on plates and subsequently iden-tified. Then, a secondary selection of yeasts was carried out according to technological effects of their extracellular enzyme extracts on short macerations. In this way, the colour extraction, total polyphenol content, clarification, filterability and antioxidant activity were studied. This approach makes it possible to correlate the microorganism capacity to produce cell wall-depolymerizing enzymes with their technological effects. Results and conclusions. From 366 isolates, 96 strains (26.2 %) showed at least one of the polysaccharidase activities and 55 strains (57.3 %) of them exhibited activities of mul-tiple enzymes that degrade plant cell wall polymers. Sixteen strains were selected and identified as Aureobasidium, Candida, Debaryomyces, Hanseniaspora, Metschnikowia, Pichia, Saccharomyces and Torulaspora. Pectinolytic enzymes had the highest hydrolytic activity. Aureobasidium pullulans had a broader enzyme blend and higher activity, dominated by pectinases and followed by xylanases and cellulases. Moreover, the Torulaspora delbrueck-ii m7-2 strain produced high amounts of polysaccharidase and this was strain-dependent. Strains that produced enzyme extracts with a wide range of activities that were also the highest, also had the best chromatic and technological properties. Cluster analysis con-firmed that A. pullulans R-22, m11-2, m86-1 and m86-2 and T. delbrueckii m7-2 could be correlated with a better effect on filterability, clarification and extraction of bioactive com-pounds, encouraging future studies regarding their application in winemaking. Novelty and scientific contribution. The study of yeast multi-enzymatic systems impact-ing the grape maceration process enables a proper selection criterion for wine yeasts to improve colour extraction, technological parameters and antioxidant activity of Malbec wine. This work shows that A. pullulans and T. delbruekii have a high enzymatic potential for oenological purposes.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
University of Zagreb. Faculty of Food Technology and Biotechnology
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dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by/2.5/ar/
dc.subject
ANTIOXIDANT ACTIVITY
dc.subject
COLOUR EXTRACTION
dc.subject
TECHNOLOGICAL PARAMETERS
dc.subject
PLANT CELL WALL-DEPOLYMERIZING ENZYMES
dc.subject
WINEMAKING
dc.subject
YEAST
dc.subject.classification
Bioprocesamiento Tecnológico, Biocatálisis, Fermentación
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dc.subject.classification
Biotecnología Industrial
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dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
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dc.title
Yeast Multi-Enzymatic Systems for Improving Colour Extraction, Technological Parameters and Antioxidant Activity of Wine
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2024-01-18T10:23:00Z
dc.identifier.eissn
1334-2606
dc.journal.volume
60
dc.journal.number
4
dc.journal.pagination
556-570
dc.journal.pais
Croacia
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dc.journal.ciudad
Zagreb
dc.description.fil
Fil: Longhi, Sara Jaquelina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; Argentina. Universidad Nacional de Cuyo. Facultad de Ciencias Aplicadas A la Industria. Departamento de Bromatología - Alimentación. Area Biología; Argentina
dc.description.fil
Fil: Martín, María Carolina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; Argentina. Universidad Nacional de Cuyo. Facultad de Ciencias Aplicadas A la Industria. Departamento de Bromatología - Alimentación. Area Biología; Argentina
dc.description.fil
Fil: Merín, María Gabriela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; Argentina. Universidad Nacional de Cuyo. Facultad de Ciencias Aplicadas A la Industria. Departamento de Bromatología - Alimentación. Area Biología; Argentina
dc.description.fil
Fil: Morata, Vilma Ines. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; Argentina. Universidad Nacional de Cuyo. Facultad de Ciencias Aplicadas A la Industria. Departamento de Bromatología - Alimentación. Area Biología; Argentina
dc.journal.title
Food Technology and Biotechnology
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dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/https://doi.org/10.17113/ftb.60.04.22.7777
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.ftb.com.hr/archives/1788-yeast-multi-enzymatic-systems-for-improving-colour-extraction-technological-parameters-and-antioxidant-activity-of-wine
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