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…

Shoot heterogeneity effects in a Shiraz/R99 vineyard

Nous avons fait des recherches sur l’effet de l’hétérogénéité des bourgeons sur les paramètres de la croissance végétative et reproductive, la physiologie de la vigne et la composition du raisin dans une parcelle de Shiraz/Richter 99. Des bourgeons sous-développés (typiquement plus courts et moins mûrs à la véraison) ont été comparés avec

Read More

1H NMR spectroscopy data to discriminate Petit verdot wines from three different soil types in the São Francisco valley, Brazil

Tropical wines have been produced in the São Francisco river Valley thirty years ago, in the Northeast of Brazil. The main grape cultivar used for red tropical wines is ‘Syrah’, but wines have presented fast evolution, if they were made in the first or second semester, due to the high values of pH in grapes and wines and high climate temperatures.

Read More

Territorial delimitation of viticultural “Oltrepo Pavese (Lombardy)” using grape ripening precocity

L’Oltrepò Pavese est une zone de collines de la Lombardie, région située au nord de l’Italie avec un vignoble qui s’étend sur près de 15 000 ha. Cette zone représente la plus grande aire de production de la région et une des A.O.C. les plus étendues de tout le pays. Les cépages les plus cultivés, même historiquement, sont autochtones : la Barbera et la Croatina utilisés pour la production de vin rouge «Oltrepò» et le Pinot noir pour la production de vins mousseux. Pour le zonage viticole de cette A.O.C., il a été pris en considération: le climat, les sols, les caractéristiques viti-vinicoles.

Read More

POTENTIAL DEACIDIFYING ROLE OF A COMMERCIAL CHITOSAN: IMPACT ON PH, TITRATABLE ACIDITY, AND ORGANIC ACIDS IN MODEL SOLUTIONS AND WHITE WINE

Chitin is the main structural component of a large number of organisms (i.e., mollusks, insects, crustaceans, fungi, algae), and marine invertebrates including crabs and shrimps. The main derivative of chitin is chitosan (CH), produced by N-deacetylation of chitin in alkaline solutions. Over the past decade, the OIV/OENO 338A/ 2009 resolution approved the addition of allergen-free fungoid CH to must and wine as an adjuvant for microbiological control, prevention of haziness, metals chelation and ochratoxins removal (European Commission. 2011). Despite several studies on application of CH in winemaking, there are still very limited and controversial data on its interaction with acidic components in wine (Colan-gelo et al., 2018; Castro Marin et al., 2021).

Read More

Climate change and economic challenge – strategies for vinegrowers, winemakers and wine estates

For wine areas around the world, nature and climate are becoming factors of production whose endowment becomes a stake beyond the traditional economic factors: labor, capital, land. They strongly influence agricultural and environmental conditions for production.

Read More