italianoenglishfrançaisdeutschespañolportuguês
Language
Search
  • » Technical Articles
  • » Improvement of non-Saccharomyces yeast dominance during must fermentation by using spontaneous mutants resistant to SO2, EtOH and high pressure of CO2
  • How to better manage your wine shelf-life
    Three free webinars in collaboration with Vinventions
    Infowine in partnership with Vinventions invites you to a series of 3 webinars focused on the key parameters you need to monitor at different winemaking stages to optimize wine profile and its long...
    Published on: 10/18/2021

Improvement of non-Saccharomyces yeast dominance during must fermentation by using spontaneous mutants resistant to SO2, EtOH and high pressure of CO2

Alberto Martínez, Rocío Velázquez, Joaquín Bautista-Gallego, Emiliano Zamora, Manuel Ramírez

https://doi.org/10.53144/infowine.en.2021.10.001

Alberto, Martínez1, Rocío Velázquez1, Joaquín, Bautista-Gallego1, Emiliano, Zamora1, Manuel, Ramírez1
1 Departamento de Ciencias Biomédicas, Universidad de Extremadura, Spain
2 Estación Enológica, Junta de Extremadura
Email contact:
albertomb[@]unex.es

A genetic study of four wine T. delbrueckii strains was done. Spore clones free of possible recessive growth-retarding alleles with enhanced resistance to winemaking stressing conditions were obtained from these yeasts.

The genetic marker of resistance to cycloheximide (cyhR) allows easy monitoring of the new mutants obtained from these yeasts. Identity of the high pressure resistant (HPR) mutants was verified by analysis of cell morphology, killer phenotype, cyhR marker, presence of viral dsRNA, RFLPs of mtDNA, and sequencing of Internal Transcribed Spacer ofribosomal DNA (ITS).

T. Delbrueckii mutants were isolated from some spore clones. Papillae resistant to SO2 were isolated. Subsequently, new spontaneous mutants capable of growing on YEPD plates with 10% ethanol were isolated. Rosé sparkling wine (cava) was made using these mutants. Two mutants, with the best fermentation kinetics and closest to the reference yeast Sc 85R4, were isolated from some bottles with high CO2 pressure and some were selected there after (Td MutHP41 and Td MutHP42). They had better fermentation kinetics and dominance than their parental yeast. Td MutHP41 showed great improvement for industrial base wine fermentation with respect to its parental yeast. Re-isolation and selection procedure to obtain new reinforced HPR mutants from previously selected HPR mutants was not a sound strategy to continue improving the fermentative capability of T. delbrueckii under high CO2 pressure. Continuous shaking during inocula preparation further improved the fermentative capability of T. delbrueckii yeasts.

Isolation of spontaneous mutants resistant to SO2 and ethanol seems to be a good strategy to slightly improve the fermentative efficiency of T. delbrueckii in must and base wine. The new mutants were genetically stable enough to be considered for industrial production, and their fermentative capability was further improved by continuously supplying oxygen during the conditioning stage before yeast culture inoculation in base wine.

Poster presented at Macrowine virtual (June 23-30, 2021)

Published on 10/05/2021
Pictures
Related sheets
© All Right Reserved
ISSN 1826-1590 VAT: IT01286830334
powered by Infonet Srl Piacenza
Privacy Policy
This website and its related third-party services make use of cookies necessary for the purposes described in the cookie policy. If you want to learn more about cookies or how to disable them (either totally or partially), please see the cookie policy. By closing this banner, scrolling through this page, clicking on a link or continuing navigation in any other way, you consent to the use of cookies.
More informationOK

- A +
ExecTime : 1,578125