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


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


Publication date: June 23, 2022

Issue: IVAS 2022

Type: Article


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


wine, wild yeast, fermentation at cold temperatures, browning


IVAS 2022 | IVES Conference Series


Related articles…

Significance of factors making Riesling an iconic grape variety

Riesling is the iconic grape variety of Germany and accounts for 23% of the German viticulture acreage, which comprises 45% of the worldwide Riesling plantings. Riesling wines offer a wide array of styles from crisp sparkling wines to highly concentrated and sweet Trockenbeerenauslese or Icewines. However, its thin berry skin makes Riesling more vulnerable to detrimental environmental threats than other white wine varieties.  

Malolactic fermentation in wine production

What influence do these bacteria have on wines? What new bacteria are being studied to carry out this fermentation? Find below articles about malolactic fermentation published in our 3 media (OENO One, IVES Technical Reviews and IVES Conference Series). OENO One...

Metabolomics screening of Vitis sp. interspecific hybrids to select natural ingredients with cosmetic purposes

Introducing natural ingredients using green chemistry practices is a major challenge in cosmetics industry to follow the market trend. Among the plants of cosmetic interest, vine products show a remarkable diversity of natural substances with high potential for the cosmetic and dermatological sectors. To date, research focuses on well-known compounds like E-resveratrol and E-ε-viniferin,

WAC 2022: Abstracts are available on IVES Conference Series

In order to disseminate the scientific results presented during the WAC 2022 , the organizers have decided to share the abstracts of the oral communications and posters with Open Access on IVES Conference Series. The fifth edition of the International Conference...

Winemaking techniques and wine tasting methods at the end of the Middle Ages

Les pratiques de vinification et de dégustation du vin sont souvent perçues, à travers un discours marketing très puissant, sous l’angle d’une tradition millénaire qui perdure depuis le Moyen Âge. En Bourgogne, il est courant de rattacher les racines de ces pratiques à l’activité des institutions ecclésiastiques qui possédaient d