Non-saccharomyces yeasts from organic vineyards as spontaneous fermentation agents

Producción Científica

Detalles Bibliográficos
Autores: López Enríquez, Lorena, Vila Crespo, Josefina María, Rodríguez Nogales, José Manuel, Fernández Fernández, Encarnación, Ruipérez Prádanos, Violeta
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2023
País:España
Institución:Universidad de Valladolid
Repositorio:UVaDOC. Repositorio Documental de la Universidad de Valladolid
OAI Identifier:oai:uvadoc.uva.es:10324/66964
Acceso en línea:https://doi.org/10.3390/foods12193644
https://uvadoc.uva.es/handle/10324/66964
Access Level:acceso abierto
Palabra clave:Yeast
Microbial ecology
Microbiology
Microbial diversity
Enzimas
Viticulture
Wine
Wine and wine making - Quality control
Vinos y vinificación - Calidad
Fermentation
Food science
2414 Microbiología
3309.29 Vino
2302.12 Fermentación
3309 Tecnología de Los Alimentos
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spelling Non-saccharomyces yeasts from organic vineyards as spontaneous fermentation agentsLópez Enríquez, LorenaVila Crespo, Josefina MaríaRodríguez Nogales, José ManuelFernández Fernández, EncarnaciónRuipérez Prádanos, VioletaYeastMicrobial ecologyMicrobiologyMicrobial diversityEnzimasViticultureWineWine and wine making - Quality controlVinos y vinificación - CalidadFermentationFood science2414 Microbiología3309.29 Vino2302.12 Fermentación3309 Tecnología de Los AlimentosProducción CientíficaCurrently, non-Saccharomyces yeasts are the subject of interest, among other things, for their contribution to the aromatic complexity of wines. In this study, the characterisation of non-Saccharomyces yeasts was addressed by their isolation during spontaneous fermentations of organic Verdejo grapes, obtaining a total of 484 isolates, of which 11% were identified by molecular techniques as non-Saccharomyces yeasts. Fermentative isolates belonging to the species Hanseniaspora meyeri, Hanseniaspora osmophila, Pichia guilliermondii, Pichia kudriavzevii, Torulaspora delbrueckii, and Wickerhamomyces anomalus were analysed. Significant differences were found in the yeast populations established at the different fermentation stages. Interestingly, W. anomalus stood up as a widely distributed species in vineyards, vintages, and fermentation stages. Several of the strains studied stood out for their biotechnological potential in the production of Verdejo wine, showing the presence of relevant enzymatic activity for the release of varietal aromas and the technological improvement of the winemaking process. Three enzymatic activities were found in an important number of isolates, β-glucosidase, protease, and β-lyase, implicated in the positive aromatic impact on this style of white wine. In that sense, all the isolates of W. anomalus presented those activities. T. delbrueckii isolates were highlighted for their significant β-lyase activity. In addition, T. delbrueckii was outlined because of its potential to achieve an elevated fermenting power, as well as the lack of lag phase. The results obtained highlight the importance of maintaining the microbial diversity that contributes to the production of wines with unique and distinctive characteristics of the production region.Esta investigación fue financiada por Belondrade S.L. mediante el desarrollo de un convenio de colaboración (061/100671) con la Universidad de ValladolidMDPI2023info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://doi.org/10.3390/foods12193644https://uvadoc.uva.es/handle/10324/66964reponame:UVaDOC. Repositorio Documental de la Universidad de Valladolidinstname:Universidad de ValladolidIngléshttps://www.mdpi.com/2304-8158/12/19/3644info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by/4.0/oai:uvadoc.uva.es:10324/669642026-06-13T12:44:47Z
dc.title.none.fl_str_mv Non-saccharomyces yeasts from organic vineyards as spontaneous fermentation agents
title Non-saccharomyces yeasts from organic vineyards as spontaneous fermentation agents
spellingShingle Non-saccharomyces yeasts from organic vineyards as spontaneous fermentation agents
López Enríquez, Lorena
Yeast
Microbial ecology
Microbiology
Microbial diversity
Enzimas
Viticulture
Wine
Wine and wine making - Quality control
Vinos y vinificación - Calidad
Fermentation
Food science
2414 Microbiología
3309.29 Vino
2302.12 Fermentación
3309 Tecnología de Los Alimentos
title_short Non-saccharomyces yeasts from organic vineyards as spontaneous fermentation agents
title_full Non-saccharomyces yeasts from organic vineyards as spontaneous fermentation agents
title_fullStr Non-saccharomyces yeasts from organic vineyards as spontaneous fermentation agents
title_full_unstemmed Non-saccharomyces yeasts from organic vineyards as spontaneous fermentation agents
title_sort Non-saccharomyces yeasts from organic vineyards as spontaneous fermentation agents
dc.creator.none.fl_str_mv López Enríquez, Lorena
Vila Crespo, Josefina María
Rodríguez Nogales, José Manuel
Fernández Fernández, Encarnación
Ruipérez Prádanos, Violeta
author López Enríquez, Lorena
author_facet López Enríquez, Lorena
Vila Crespo, Josefina María
Rodríguez Nogales, José Manuel
Fernández Fernández, Encarnación
Ruipérez Prádanos, Violeta
author_role author
author2 Vila Crespo, Josefina María
Rodríguez Nogales, José Manuel
Fernández Fernández, Encarnación
Ruipérez Prádanos, Violeta
author2_role author
author
author
author
dc.subject.none.fl_str_mv Yeast
Microbial ecology
Microbiology
Microbial diversity
Enzimas
Viticulture
Wine
Wine and wine making - Quality control
Vinos y vinificación - Calidad
Fermentation
Food science
2414 Microbiología
3309.29 Vino
2302.12 Fermentación
3309 Tecnología de Los Alimentos
topic Yeast
Microbial ecology
Microbiology
Microbial diversity
Enzimas
Viticulture
Wine
Wine and wine making - Quality control
Vinos y vinificación - Calidad
Fermentation
Food science
2414 Microbiología
3309.29 Vino
2302.12 Fermentación
3309 Tecnología de Los Alimentos
description Producción Científica
publishDate 2023
dc.date.none.fl_str_mv 2023
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://doi.org/10.3390/foods12193644
https://uvadoc.uva.es/handle/10324/66964
url https://doi.org/10.3390/foods12193644
https://uvadoc.uva.es/handle/10324/66964
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv https://www.mdpi.com/2304-8158/12/19/3644
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by/4.0/
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by/4.0/
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv MDPI
publisher.none.fl_str_mv MDPI
dc.source.none.fl_str_mv reponame:UVaDOC. Repositorio Documental de la Universidad de Valladolid
instname:Universidad de Valladolid
instname_str Universidad de Valladolid
reponame_str UVaDOC. Repositorio Documental de la Universidad de Valladolid
collection UVaDOC. Repositorio Documental de la Universidad de Valladolid
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,300719

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