INVESTIGADORES
SANGORRIN marcela paula
artículos
Título:
Patagonian wines: implantation of an indigenous strain of Saccharomyces cerevisiae in fermentations conducted in traditional and modern cellars
Autor/es:
LOPES, C.A.; RODRIGUEZ, M.E.; SANGORRIN, M.P.; QUEROL, A.; CABALLERO, A.C.
Revista:
JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY
Editorial:
Springer
Referencias:
Año: 2007 vol. 34 p. 139 - 149
ISSN:
1367-5435
Resumen:
In this work we evaluate the implantation capacity of the selected S. cerevisiae indigenous strain MMf9 and the quality of the produced wines in a traditional
(T) and a modern (M) cellar with diVerent ecological
and technological characteristics in North Patagonia (Argentina). Red musts were fermented in 10,000 l vats using the indigenous strain MMf9 as well
as the respective controls: a fermentation conducted
with a foreign starter culture (BC strain) in M cellar and a natural fermentation in T cellar. Since commercial S. cerevisiae starters are always used for winemaking
in M cellar and in order to compare the results,natural fermentations and fermentations conducted by the indigenous strain MMf9 were performed at pilot (200 l) scale in this cellar, concomitantly. Thirty indigenous
yeasts were isolated at three stages of fermentation: initial, middle and end. The identiWcation of the
yeast biota associated to viniWcations was carried out using ITS1-5.8S-ITS2 PCR-RFLP. The intra-speciWc
variability of the S. cerevisiae populations was evaluated using mtDNA-RFLP analysis. Wines obtained from all fermentations were evaluated for their chemical and volatile composition and for their sensory characteristics.
A higher capacity of implantation of the
indigenous MMf9 strain was evidenced in the fermentation
carried out in M cellar (80% at end stage) than
the one carried out in T cellar (40%). This behaviour
could indicate that each cellar diVers in the diversity of
S. cerevisiae strains associated to wine fermentations.
Moreover a higher capacity of implantation of the
native starter MMf9 with regard to the foreign (BC)
one was also found in M cellar. The selected indigenous
strain MMf9 was able to compete with the yeast
biota naturally present in the must. Additionally, a
higher rate of sugar consumption and a lower fermentation
temperature were observed in viniWcations conducted by MMf9 strain with regard to control fermentations, producing wines with favourable characteristics. Even when its implantation in T fermentation
was lower than that observed in M one, we can conclude that the wine features from MMf9 fermentations were better than those from their respective controls. Therefore, MMf9 selected indigenous strain could be
an interesting yeast starter culture in North Patagonian wines.