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dc.contributor.author
Origone, Andrea Cecilia  
dc.contributor.author
Rodríguez, María Eugenia  
dc.contributor.author
Oteiza, Juan Martín  
dc.contributor.author
Amparo, Querol  
dc.contributor.author
Lopes, Christian Ariel  
dc.date.available
2018-11-20T20:55:13Z  
dc.date.issued
2018-01-13  
dc.identifier.citation
Origone, Andrea Cecilia; Rodríguez, María Eugenia; Oteiza, Juan Martín; Amparo, Querol; Lopes, Christian Ariel; Saccharomyces cerevisiae × Saccharomyces uvarum hybrids generated under different conditions share similar winemaking features; John Wiley & Sons Ltd; Yeast; 35; 1; 13-1-2018; 157-171  
dc.identifier.issn
0749-503X  
dc.identifier.uri
http://hdl.handle.net/11336/64804  
dc.description.abstract
Interspecific hybrids among species in the Saccharomyces genus are frequently detected in anthropic habitats and can also be obtained easily in the laboratory. This occurs because the most important genetic barriers among Saccharomyces species are post-zygotic. Depending on several factors, including the involved strains, the hybridization mechanism and stabilization conditions, hybrids that bear differential genomic constitutions, and hence phenotypic variability, can be obtained. In the present study, Saccharomyces cerevisiae × Saccharomyces uvarum hybrids were constructed using genetically and physiologically different S. uvarum parents at distinct temperatures (13 and 20°C). The effect of those variables on the main oenological features of the wines obtained with these hybrids was evaluated. Hybrids were successfully obtained in all cases. However, genetic stabilization based on successive fermentations in white wine at 13°C was significantly longer than that at 20°C. Our results demonstrated that, irrespective of the S. uvarum parent and temperature used for hybrid generation and stabilization, similar physicochemical and aromatic features were found in wines. The hybrids generated herein were characterized by low ethanol production, high glycerol synthesis and the capacity to grow at low temperature and to produce malic acid with particular aroma profiles. These features make these hybrids useful for the new winemaking industry within the climate change era frame.  
dc.format
application/pdf  
dc.language.iso
eng  
dc.publisher
John Wiley & Sons Ltd  
dc.rights
info:eu-repo/semantics/openAccess  
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/  
dc.subject
Cryotolerance  
dc.subject
Hybrid  
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Saccharomyces Uvarum  
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Wine  
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Yeast  
dc.subject.classification
Biotecnología Industrial  
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Biotecnología Industrial  
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INGENIERÍAS Y TECNOLOGÍAS  
dc.title
Saccharomyces cerevisiae × Saccharomyces uvarum hybrids generated under different conditions share similar winemaking features  
dc.type
info:eu-repo/semantics/article  
dc.type
info:ar-repo/semantics/artículo  
dc.type
info:eu-repo/semantics/publishedVersion  
dc.date.updated
2018-10-23T16:33:56Z  
dc.journal.volume
35  
dc.journal.number
1  
dc.journal.pagination
157-171  
dc.journal.pais
Reino Unido  
dc.journal.ciudad
Londres  
dc.description.fil
Fil: Origone, Andrea Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas. Universidad Nacional del Comahue. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas; Argentina  
dc.description.fil
Fil: Rodríguez, María Eugenia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas. Universidad Nacional del Comahue. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas; Argentina  
dc.description.fil
Fil: Oteiza, Juan Martín. Centro de Investigación y Asistencia Técnica a la Industria; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina  
dc.description.fil
Fil: Amparo, Querol. Consejo Superior de Investigaciones Científicas; España  
dc.description.fil
Fil: Lopes, Christian Ariel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas. Universidad Nacional del Comahue. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas; Argentina  
dc.journal.title
Yeast  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1002/yea.3295  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/full/10.1002/yea.3295