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

GONZÁLEZ FLORES, MELISA; RODRÍGUEZ, MARÍA EUGENIA; ORIGONE, ANDREA C.; OTEIZA, JUAN MARTÍN; QUEROL, AMPARO; LOPES, CHRISTIAN ARIEL

FOOD RESEARCH INTERNATIONAL

ELSEVIER SCIENCE BV

Año: 2019 vol. 126

0963-9969

Saccharomyces uvarum has been recovered from natural habitats and traditionally fermented beverages (applechicha) in Patagonia. However, this species has never been obtained from industrially relevant beverages likewine or cider in the same region. In this work, different strains belonging to the cryotolerant species S. uvarumwere recovered from spontaneous cider fermentations carried out at low temperature in Red Delicious applemust. The strain S. uvarum NPCC1420 obtained from this cider and selected for its physiological and technologicalfeatures, evidenced a better adaptation to the cidermaking process than a previously selected strainobtained from a less industrialized product called apple chicha. Some differences, like a higher ethanol andsulphite tolerance, seemed to be associated with differential domestication pressures suffered by each differentstrain. Moreover, the most important fermentative features of the strain NPCC1420 were a higher competitioncapacity than the strain NPCC1314 in non-sterile apple must, as well as significantly higher amounts of glycerol,2-phenylethanol and 2-phenylethyl acetate than the strain isolated from apple chicha.