INVESTIGADORES
RODRIGUEZ Maria Eugenia
congresos y reuniones científicas
Título:
Uso de levaduras no sacaromicéticas en vinificación.
Autor/es:
RODRÍGUEZ M.E; BARBAGELATA R.; CRISOSTOMO B.; APLABAZA O.; GIRAUDO M.; CABALLERO A.
Lugar:
S. M. de Tucuman
Reunión:
Congreso; Simposio Internacional de Biotecnología. Aplicación en alimentos, salud y medio ambiente y II Simposio Argentino-Italiano de Bacterias Lácticas; 2004
Resumen:
The effects of pure and mixed culture of indigenous North-Patagonian C. pulcherrima V6 and S. cerevisiae MMf9 strains on grape juice fermentation rate, on yeast growth evolution and on the physicochemical composition of the wines were evaluated. Four inoculation protocols were conducted: I)C. pulcherrima V6 monoculture, ii)S. cerevisiae MMf9 monoculture, iii) sequential inoculation, initial inoculation with C. pulcherrima V6 followed by S. cerevisiae MMf9 and iv) co-inoculation with C. pulcherrima V6 and S. cerevisiae MMf9 at a relative cell density of 100:1. The fermentations were realized with pasteurized and sulfited d’Alexandrie must at laboratory scale and at 18°C. In Mixed co-inoculated fermentation, C. pulcherrima V6 shows an early death. However, in sequential culture fermentations this strains survives during long fermentation time achieving the late fermentation stages where the ethanol concentration is higher that 10% v/v. All fermentations involving S. cerevisiae MMf9 were all completed to dryness in acceptable fermenting time and their wines showed physicochemical characteristics of a normal wine. A great similarity between the wines obtained from the S. cerevisiae monoculture and co-inoculated fermentations was observed. The wine obtained from sequential inoculation evidences a greater influence of C. pulcherrima V6  composition showing significantly different characteristics from the other. The sequential inoculation strategy with these indigenous non-Saccharomyces/Saccharomyces strains could represent a good alternative to the relatively unpredictable and potentially problematic spontaneous fermentation for the regional wine production of controlled and differential quality.