Saccharomyces uvarum isolated from patagonian cider shows excellent fermentative performance for low temperature cidermaking

MELISA GONZALEZ FLORES; MARÍA EUGENIA RODRÍGUEZ; ANDREA CECILIA ORIGONE; JUAN MARTÍN OTEIZA; AMPARO QUEROL; CHRISTIAN ARIEL LOPES

FOOD RESEARCH INTERNATIONAL

ELSEVIER SCIENCE BV

Lugar: Amsterdam; Año: 2019

0963-9969

NOTA: El presente artículo se encuentra enviado, aceptado con correcciones menores. La versión impresa adjunta se acompaña del correo electrónico enviado por la comisión revisora de la revista. Abstract: Saccharomyces uvarum has been recovered from natural habitats and traditionally fermented beverages (apple chicha) in Patagonia. However, this species has never been obtained from industrially relevant beverages like wine or cider. In this work, ddifferent strains belonging to the cryotolerant species S. uvarum were recovered from spontaneous cider fermentations carried out at low temperature in Red Delicious apple must. The strain S. uvarum NPCC1420 obtained from this cider and selected for its physiological and technological features, evidenced a better adaptation to the cidermaking process than a previously selected strain obtained from a less industrialized product called apple chicha. Some differences, like a higher ethanol and sulphite tolerance, seemed to be associated with differential domestication pressures suffered by each different strain. Moreover, the most important fermentative features of the strain NPCC 1420 were a higher competition capacity than the strain NPCC 1314 in non-sterile apple must, as well as a higher ethanol and sulphite tolerance and a production of significantly higher amounts of glycerol, 2-phenylethanol and 2-phenylethyl acetate than the strainisolated from apple chicha.