Selection of non-Saccharomyces yeasts to be used in grape musts with high alcoholic potential: a strategy to obtain wines with reduced ethanol content.
Ethanol content of wine has increased over the last decades as consequence of searching phenolic maturity, requiring increased grape maturity. This may result in the production of wines with excessive alcohol levels (sometimes more than 15% (v/v)), sluggish and stuck fermentations and excessive volatile acidity. Many strategies to reduce ethanol in wines are being studied, and microbial methods have some additional advantages. However, because of the broad intra- and interspecies variability, new selection criteria should be included. Therefore, the goal of the present work was to design and evaluate a simple and integral procedure for non-Saccharomyces yeast selection. This strategy allowed selection of yeasts that presented successful implantation in grape must with high alcohol potential and their use in co-cultures could reduce the ethanol in wines. A total of 114 native non-Saccharomyces yeasts were assayed to determine their respiratory, fermentative and physiological characteristics of enological interest. Hanseniaspora uvarum BHu9 and BHu11, H. osmophila BHo51, Starmerella bacillaris BSb55 and Candida membranaefaciens BCm71 were selected as candidates to design co-culture starters.
Instituto de Biotecnología, Universidad Nacional de San Juan, Av. San Martín 1109 (O), San Juan 5400, Argentina.|Consejo Nacional de Investigaciones Científicas y Tecnológicas, Godoy Cruz 2290 Ciudad Autónoma de Buenos Aires C1425FQB, Argentina.
María Victoria
MV
Mestre Furlani
Instituto de Biotecnología, Universidad Nacional de San Juan, Av. San Martín 1109 (O), San Juan 5400, Argentina.|Consejo Nacional de Investigaciones Científicas y Tecnológicas, Godoy Cruz 2290 Ciudad Autónoma de Buenos Aires C1425FQB, Argentina.
Yolanda Paola
YP
Maturano
Consejo Nacional de Investigaciones Científicas y Tecnológicas, Godoy Cruz 2290 Ciudad Autónoma de Buenos Aires C1425FQB, Argentina.|Estación Experimental Agropecuaria Mendoza, Instituto Nacional de Tecnología Agropecuaria, San Martin 3853. 5507 Luján de Cuyo Mendoza, Argentina.
Mariana
M
Combina
Estación Experimental Agropecuaria Mendoza, Instituto Nacional de Tecnología Agropecuaria, San Martin 3853. 5507 Luján de Cuyo Mendoza, Argentina.
Laura Analía
LA
Mercado
Instituto de Biotecnología, Universidad Nacional de San Juan, Av. San Martín 1109 (O), San Juan 5400, Argentina.
María Eugenia
ME
Toro
Instituto de Biotecnología, Universidad Nacional de San Juan, Av. San Martín 1109 (O), San Juan 5400, Argentina.
Fabio
F
Vazquez
D000431:Ethanol / Q000378:metabolism*; D007218:Industrial Microbiology / Q000379:methods; D004718:Saccharomycetales / Q000254:growth & development / Q000302:isolation & purification / Q000378:metabolism*; D014920:Wine / Q000382:microbiology*
D000431:Ethanol
enological traits; non-Saccharomyces yeasts; oxidative-fermentative metabolism; reduced ethanol wines