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dc.contributor.author
Maturano, Yolanda Paola
dc.contributor.author
Mestre Furlani, María Victoria
dc.contributor.author
Esteve Zarzoso, Braulio
dc.contributor.author
Nally, Maria Cristina
dc.contributor.author
Lerena, Maria Cecilia
dc.contributor.author
Toro, Maria Eugenia
dc.contributor.author
Vazquez, Fabio
dc.contributor.author
Combina, Mariana
dc.date.available
2018-02-28T17:44:01Z
dc.date.issued
2015-04
dc.identifier.citation
Maturano, Yolanda Paola; Mestre Furlani, María Victoria; Esteve Zarzoso, Braulio; Nally, Maria Cristina; Lerena, Maria Cecilia; et al.; Yeast population dynamics during prefermentative cold soak of Cabernet Sauvignon and Malbec wines; Elsevier Science; International Journal of Food Microbiology; 199; 4-2015; 23-32
dc.identifier.issn
0168-1605
dc.identifier.uri
http://hdl.handle.net/11336/37400
dc.description.abstract
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.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier Science
dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Low Temperature
dc.subject
Prefermentative Cold Soak
dc.subject
Red Wine
dc.subject
Sensory Analysis
dc.subject
Yeast
dc.subject.classification
Otras Ciencias Biológicas
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Ciencias Biológicas
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CIENCIAS NATURALES Y EXACTAS
dc.title
Yeast population dynamics during prefermentative cold soak of Cabernet Sauvignon and Malbec wines
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2018-02-28T14:15:31Z
dc.journal.volume
199
dc.journal.pagination
23-32
dc.journal.pais
Países Bajos
dc.journal.ciudad
Amsterdam
dc.description.fil
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
dc.description.fil
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
dc.description.fil
Fil: Esteve Zarzoso, Braulio. Universitat Rovira I Virgili; España
dc.description.fil
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
dc.description.fil
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
dc.description.fil
Fil: Toro, Maria Eugenia. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentina
dc.description.fil
Fil: Vazquez, Fabio. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentina
dc.description.fil
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
dc.journal.title
International Journal of Food Microbiology
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.ijfoodmicro.2015.01.005
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0168160515000069


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