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Isolation and characterisation of autochthonous Saccharomyces cerevisiae from 'Pago' Merlot wines of Utiel-Requena (Spain) origin

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Isolation and characterisation of autochthonous Saccharomyces cerevisiae from 'Pago' Merlot wines of Utiel-Requena (Spain) origin

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dc.contributor.author Ut, Carmen-Steliana es_ES
dc.contributor.author Berbegal, C. es_ES
dc.contributor.author Lizama Abad, Victoria es_ES
dc.contributor.author Polo, Lorena es_ES
dc.contributor.author García Esparza, Mª José es_ES
dc.contributor.author Andrés, L. es_ES
dc.contributor.author Pardo, I. es_ES
dc.contributor.author Alvarez Cano, María Inmaculada es_ES
dc.date.accessioned 2022-06-21T18:04:30Z
dc.date.available 2022-06-21T18:04:30Z
dc.date.issued 2022-07 es_ES
dc.identifier.issn 1322-7130 es_ES
dc.identifier.uri http://hdl.handle.net/10251/183539
dc.description.abstract [EN] Background and Aims To achieve both the control of the undesirable yeasts and the improvement of the characteristics of Merlot 'Pago' wines, Saccharomyces cerevisiae yeast diversity was investigated in a spontaneous 'Pago' Merlot fermentation from the Utiel-Requena region (Spain). Isolates of S. cerevisiae were characterised by a holistic procedure using the same Merlot grape must from which they were isolated. Methods and Results Yeasts were identified by internal transcribed spacer analysis and typed by HinfI mDNA restriction analysis. Growth and metabolic characteristics of the isolates were determined by laboratory-scale (50 L) fermentations of Merlot must and the composition of the polyphenolic and the volatile compounds and the sensory attributes of the wines were determined. Twelve S. cerevisiae strains were isolated and characterised. Strains 2E, 4A, 7A and 7F had better growth characteristics. Strains 9C and 7F produced wines of good intensity and colour quality, marked intensity and aroma quality, fruity character and better overall quality. Strain 9C displayed poor growth. Conclusions Strain 7F combined good growth characteristics and produced Merlot wines with the best colour, aroma and flavour characteristics during microvinifications. Significance of the Study Characterisation of S. cerevisiae made entirely in Merlot grape must allowed the influence of yeast strains on the final characteristics of commercial-scale Merlot 'Pago' wines to be more accurately deduced es_ES
dc.description.sponsorship This work was supported by the Instituto Valenciano de Competitividad Empresarial (IVACE) (Ref: IFIDUA/2015/13). The authors thank the winery ChozasCarrascal (San Antonio de Requena, Spain) for providing samples, grape musts and technical assistance. They are grateful to Sergi Ferrer from the Universitat de Valencia for helping with the plots that derived from the molecular analysis of yeast strains. es_ES
dc.language Inglés es_ES
dc.publisher Blackwell Publishing es_ES
dc.relation.ispartof Australian Journal of Grape and Wine Research es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Aroma compounds es_ES
dc.subject Colour parameters es_ES
dc.subject Saccharomyces cerevisiae es_ES
dc.subject Sensory evaluation es_ES
dc.subject Yeast characterisation es_ES
dc.subject.classification PROYECTOS DE INGENIERIA es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Isolation and characterisation of autochthonous Saccharomyces cerevisiae from 'Pago' Merlot wines of Utiel-Requena (Spain) origin es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1111/ajgw.12536 es_ES
dc.relation.projectID info:eu-repo/grantAgreement/IVACE//IFIDUA%2F2015%2F13/ es_ES
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Proyectos de Ingeniería - Departament de Projectes d'Enginyeria es_ES
dc.description.bibliographicCitation Ut, C.; Berbegal, C.; Lizama Abad, V.; Polo, L.; García Esparza, MJ.; Andrés, L.; Pardo, I.... (2022). Isolation and characterisation of autochthonous Saccharomyces cerevisiae from 'Pago' Merlot wines of Utiel-Requena (Spain) origin. Australian Journal of Grape and Wine Research. 28(3):330-346. https://doi.org/10.1111/ajgw.12536 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://doi.org/10.1111/ajgw.12536 es_ES
dc.description.upvformatpinicio 330 es_ES
dc.description.upvformatpfin 346 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 28 es_ES
dc.description.issue 3 es_ES
dc.relation.pasarela S\459310 es_ES
dc.contributor.funder Institut Valencià de Competitivitat Empresarial es_ES


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