IVAS 2022 banner
IVES 9 IVES Conference Series 9 IVAS 9 IVAS 2022 9 Isolated Antarctic soil yeasts with fermentative capacity with potential use in the wine industry

Isolated Antarctic soil yeasts with fermentative capacity with potential use in the wine industry

Abstract

The wine industry is currently on the search for new aromas and less browning in their products. In the improvement process of wine, lower fermentation temperatures have been considered, however, the yeasts in the market cannot tolerate such temperatures. Therefore, an interesting place to find new yeasts with criotolerance is the Antarctic Continent.Our methodology to accomplish our objectives started with the isolation of yeast from soil using YM agar (yeast extract, malt extract, peptone, 1% glucose, and agar) with antibiotics. Then the isolates were submitted to a fermentation assay using a colorimetric indicator of pH variation. The samples positive for fermentative activity were then analyzed to determine tolerance to glucose:fructose 1:1, with the following concentration; 5,10,15,20, and 25%. The isolates were analyzed by their capacity to grow at different alcohol concentrations (3,6,9%).Then fingerprinting analysis was performed to select unique yeasts. Then ITS region was amplified and sequenced to identify the isolates.We were able to isolate 125 yeasts. Of which 25 had fermentative activity at 10ºC. These yeasts were used to analyze glucose tolerance and alcohol tolerance. All samples grew at 20% sugar content, and all samples grew at 6% alcohol content. Some of the isolates were capable of growing at the most extreme conditions, with 25% sugar content and 9% ethanol.After a fingerprinting assay, we reduced the candidates to 9 isolates. Then we determined the optimal growth temperature where we observed that our isolates have a longer latency period regarding S. cerevisiae, the Antarctic isolates grew better at 10 and 15ºC. Later on, we extracted DNA, performed a PCR for the ITS region, and sequenced the ITS regions to identify the isolates from Antarctica. Finally, the ITS sequenced regions were used to create a phylogenetic tree.The fermentative yeasts with high alcohol tolerance and fermentation at high concentrations of sugar will be used for micro-fermentation of synthetic must to determine their potential use in the production of Chilean wine

DOI:

Publication date: June 23, 2022

Issue: IVAS 2022

Type: Article

Authors

Navarro Laura1, Gil Mariona2, Gutiérrez Ana1,3, Calisto Nancy1,4, Úbeda Cristina1,5 and Corsini Gino1

1Instituto de Ciencias Biomédicas, Facultad de Ciencias de la Salud, Universidad Autónoma, Santiago, Chile
2Instituto de Ciencias Químicas Aplicadas, Facultad de Ingeniería, Universidad Autónoma, Santiago, Chile
3Facultad de Ciencias Agropecuarias y Forestales, Departamento de Producción Agropecuaria Universidad de La Frontera, Temuco. Chile
4Centro de Investigación y Monitoreo Ambiental Antártico (CIMAA), Departamento de Ingeniería Química, Universidad de Magallanes, Avenida Bulnes 01855, Punta Arenas, Chile
5​​Área de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Sevilla, Sevilla, España.

Contact the author

Keywords

wine, wild yeast, fermentation at cold temperatures, browning

Tags

IVAS 2022 | IVES Conference Series

Citation

Related articles…

La caracterización de los moscateles

Ya en 1964 GIOVANNI DALMASSO et alii describiendo el Moscato bianco (12) ponían de manifiesto la dificultad realmente ardua en descubrir “si no todas, por lo menos las más importantes variedades que llevan el nombre de Moscateles

Spectral features of vine leaves are influenced by their mineral content

The reflectance spectra of vegetation carry potentially useful information that can be used to determine chemical composition and discriminate between vegetation classes. If compared with analytical methods such as conventional chemical analysis, reflectance measurement provides non-destructive, economic, near real-time data. 

Sardinia terroir and Cannonau: a zoning approach to discover an ancient tradition

Cannonau variety is historically grown in a large Sardinia area (Jerzu district) and the vineyards are planted both in the plane and in the sloped hills reaching also 650 m of altitude a.s.l. Thus, in order to discover how climate, soil diversity and growing traditions could account for differences in grape and wine quality, this trial was carried out.

Screening of different commercial wine yeast strains: the effect of sugar and copper additions on fermentation and volatile acidity production

The aims of this study were to examine the effect of high sugar concentrations of must and copper residues on different commercial wine yeasts. Copper originating from pesticides has been known to inhibit yeast, but it’s effect on fermentation performance and VA production of different yeast strains had not been investigated in detail.

Bunch placement effects on dehydration kinetics and physico-chemical composition of Nebbiolo grapes

Sforzato di Valtellina DOCG is a special reinforced red wine produced using withered Nebbiolo grapes. The withering process takes place in traditional rooms under natural environmental conditions; it starts immediately after the harvest and ends not before the 1st December of the same year. The process can be performed with different bunch placements that can influence the grapes features.The purpose of the study is to compare the effect on grape physico-chemical parameters for four withering bunch placement systems: hanged clusters (HC), plastic crates (CT), breathable mesh fabric on wooden frames panels (MF), and reed mats (RM). For all the systems studied, the withering length was two months at a temperature between 6 and 19 °C and a relative humidity of 41-88%.