 IVES 9 IVES Conference Series 9 Screening of soil yeasts with fermentative capacity from the antarctic continent for their application in the wine industry

Screening of soil yeasts with fermentative capacity from the antarctic continent for their application in the wine industry

Abstract

AIM: In the last years, many wineries are increasing experimentation to produce more distinguishable beverages. In this sense, the reduction of the fermentation temperature could be a useful tool because it preserves volatile compounds and prevents wines from browning, particularly in the case of white wines. However, low fermentation temperatures usually produce an early stop in the fermentation. Hence, the employment of new yeast strains able to operate at low temperatures could solve this problem, giving rise to different characteristics in wines. The Antarctic Continent is a crucial source for the isolation of new microorganisms and bioactive metabolites, given the competitive conditions of this environment with low temperatures, scarce carbon sources and high UV radiation. Considering this, the objective of this study was the isolation and characterization of fermentative yeast from the Antarctic Continent with potential for use in the wine industry.

METHODOLOGY: Six soil samples collected in Fildes Bay, west of King George Island and three soil samples from King George Island were processed for yeast isolation. Samples were suspended in sterile water and dilutions of each suspension were inoculated onto yeast medium (YM) agar plates with antibiotics, which were then incubated at 4, 10, and 18 °C until visible colony growth. Colonies with a non-filamentous appearance were selected, which were reseeded on YM agar without antibiotics. Alcohol tolerance was performed using concentrations of 3, 6, or 9% alcohol. Later on, sugar tolerance was analyzed using fructose and glucose in a 1:1 proportion; with 5, 10, 15, 20, or 25% of sugar in the medium. Those isolates with microscopic characteristics of interest were selected to determine fermentative activity in vitro using a simple colorimetric assay with phenol red, as a pH indicator. To differentiate the isolates, and discard replicates, a fingerprinting assay with arbitrary primers was performed. Identification of the isolates was carried out using PCR and ITS region primers with BLAST bioinformatics tools.

RESULTS: Nine soil samples collected from the Antarctica were processed for yeast isolation. We obtained 125 yeasts from the soil samples, with a growth temperature of 10ºC. Overall, 25 yeasts have fermentative activity and are able to tolerate a culture medium with at least 20% glucose and up to 6% of ethanol. The isolates were also characterized by optical microscopy and fingerprinting using PCR with arbitrary primers to discard identical strains and allowed us to discriminate 10 unique strains with fermentative capacity from the 25 isolates. To determine the identity of the isolated yeasts, the amplification and sequence of the 18S RNA was performed.

CONCLUSION:

The Antarctic continent has proven to be a source of fermentative yeasts with high potential for their use in the wine industry.

DOI:

Publication date: September 3, 2021

Issue: Macrowine 2021

Type: Article

Authors

Laura Navarro, Cristina Úbeda, Mariona Gil i Cortiella, Ana Gutierrez, Gino Corsini, Nancy Calisto

Biomedical Sciences Institute, Health Sciences Faculty, Autonomous University of Chile, Santiago, Chile., Nutrition and Food Sciences Department, Faculty of Pharmacy, University of Seville, Seville, Spain. Applied Chemical Sciences Institute, Autonomous University of Chile, Santiago, Chile. Biomedical Sciences Institute, Health Sciences Faculty, Autonomous University of Chile, Santiago, Chile. Biomedical Sciences Institute, Health Sciences Faculty, Autonomous University of Chile, Santiago, Chile. Chemical engineering department, Faculty of Engineering, Magallanes University, Punta Arenas, Chile. Biomedical Sciences Institute, Health Sciences Faculty, Autonomous University of Chile, Santiago, Chile.

Contact the author

Keywords

antarctic yeast, low temperature fermentation, yeast isolation, yeast characterization

Citation

Analyse de la perception du terroir et de sa valorisation par les viticulteurs de l’Anjou

An integrated terroir characterization is currently realized in the French northern vineyard: “Anjou”. The concept of Basic Terroir Unit (B.T.U.) and its associated ground model “Rock, Alteration, Alterite” are used in this characterization. This work is coupled to a viticultural survey, based on parcels.

IBMP-Polypenol interactions: Impact on volatility and sensory perception in model wine solution

3-Isobutyl-2-methoxypyrazine (IBMP) is one of the key molecules in wine aroma with a bell pepper aroma and a very low threshold in wine, 1-6 ng/L for white wine and 10-16 ng/L in red wine1. The differences in these thresholds are likely due to IBMP-non volatile matrix interactions. It has indeed been shown that polyphenols may influence the volatility of flavor compounds2. In the present study, we focus on IBMP-polyphenols interactions in relation to volatility and sensory perception in model wine solution. Methods: 1. GC-MS Static Headspace Analysis: Samples were analyzed by Static headspace analysis with an Agilent 7890A gas chromatograph coupled to HP 5975C mass spectrometry detector (Agilent Technologies, Santa Clara, CA, USA).

ePROSECCO: Historical, cultural, applied philosophy analysis and process, product and certification innovation, for the “sustainable original progress and promotion 4.1c” of a historic and famous territory and wine

According to the algorithm “A step back towards the future 4.1C”, (Cargnello,1986a, 1987d, 1988a.b, 1991, 1993, 1994b, 1995, 1999a.e, 2000b, 2007c, 2008a, 2009d, 2013; and according to the principles of “Charter of Sustainable Viticulture BIO‐MetaEthics 4.1CC” of GiESCO (Carbonneau and Cargnello, 2003 2015, 2017), the historical, applied philosophy and productive analysis connected to the innovations and to the “Certification of the Universal Holistic MetaEthical Sustainability 4.1C” “indexed new global production model 4.1C” has always been fundamental, especially for the “Prosecco Territory” and for the “Prosecco Wine” to design and implement their synergistic future “Sustainable and Certificable 4.1CC” according to the principles of the “Charter of Sustainable Viticulture BIO‐MetaEthics 4.1CC” by the GiESCO (Carbonneau and Cargnello, lc, Cargnello et Carbonneau, 2007, 2018), and of the Conegliano Campus 5.1C. (Cargnello, lc). Nowadays, people think that Prosecco is a wine from the Veneto Region (from Conegliano and Valdobbiadene in particular), while it comes from Friuli‐Venezia Giulia Region (in North Eastern Italy, such as Veneto) more precisely from “Prosecco” in the Municipality of Trieste (TS‐Italy), as documented in 1382 and in 1548, when Pier Andrea Mattioli, described “that ancient wine, which is born in Prosecco”, as a wine with the following characteristics “thin, clear, shiny, golden, odorous and pleasant to taste». In 1888 at the “Wine Fair” of Trieste there were the “Sparkling wine Prosecco” by Giovanni Balanc, by Giuseppe Klampferer and that one by Marino Luxa. In the 19th century, many expressed their appreciation for the “Prosecco” of Trieste. In order to implement intra and extra territorial and cross‐border relations, as well as, the “Certification of: Products, Companies, Territory, Bio‐MétaÉthique District 4.1C” of Prosecco, a series of activities and researches were conducted in 8 companies: 5 in the “Territory of Prosecco” (TS) in which the principles of “Charter of Sustainable Viticulture BIO‐MetaEthics 4.1CC” of GiESCO (Carbonneau and Cargnello, lc) have been successfully applied. In particolar: 1‐ new and original “Sustainable 4.1C global production model” developed also to prevent the problems caused by wild boar, roe deer, and birds while safeguarding their “psychophysical wellness”, as well as the “psychophysical wellness 4.1C” of the macro and micro flora and fauna, of the biodiversity, of the landscape, etc. (Cargnello, lc), 1.2‐ chemical weed control and “Non MetaEthics 4.1C” processing with the total grass growing of the ground without or with mowing, better if it is manual to protect grass, air and soil, 2‐ recovery of “Historic”: land, vineyards, vines, biodiversity, landscapes, productions, products, … , 3‐ production of the famous “Prosekar, also rosé, of Prosecco” and “Prosecco di Prosecco”, according to “A step back towards the future 4.1C” 4‐ to offer a deserved psychophysical well‐being to the “Prosecco Territory” and entrepreneurs.

Managing precision irrigation in vineyards: hydraulic and molecular signaling in eight grapevine varieties

Understanding the physiological and molecular bases of grapevine responses to mild to moderate water deficits is fundamental to optimize vineyard irrigation management and identify the most suitable varieties. In Mediterranean regions, the higher frequency of heat waves and droughts highlights the importance of precision irrigation to meet vine water demands and demonstrates the necessity for a deeper understanding of the different physiological responses among varieties under water stress. In this context, previous reports show an interplay between stomatal regulation of transpiration and changes in leaf hydraulic conductivity, also with the involvement of aquaporins (AQPs), particularly under water stress. However, how those signaling mechanisms are regulated in different grapevine varieties along phenological phases is unclear.

Are all red wines equals regarding their vulnerability to Brettanomyces bruxellensis ?

Odours deemed harmful by the consumer and described as “stable”, “horse sweat” or “burnt plastic” can be found in wines. The responsible molecules are volatile phenols, produced by a spoilage yeast: brettanomyces bruxellensis. This species is particularly well adapted to the wine environment and can resists many stresses such as a high alcohol level, a low ph or high levels of SO2, more or less efficiently depending on the strain considered.