| Journal: | Revista Chapingo. Serie horticultura |
| Database: | PERIÓDICA |
| System number: | 000398997 |
| ISSN: | 1027-152X |
| Authors: | Ortiz Barrera, Eunice1 Miranda Castilleja, Dalia Elizabeth1 Arvizu Medrano, Sofía María1 Pacheco Aguilar, Juan Ramiro1 Aldrete Tapia, Jesús Alejandro1 Hernández Iturriaga, Montserrat1 Martínez Peniche, Ramón Alvar1 |
| Institutions: | 1Universidad Autónoma de Querétaro, Facultad de Química, Querétaro. México |
| Year: | 2015 |
| Season: | May-Ago |
| Volumen: | 21 |
| Number: | 2 |
| Pages: | 169-183 |
| Country: | México |
| Language: | Inglés |
| Document type: | Artículo |
| Approach: | Experimental |
| Spanish abstract | Actualmente el estado de Querétaro es un importante productor de vinos en México; sin embargo, éstos difícilmente se comercializan debido a su falta de calidad y tipicidad, factores en que las levaduras vínicas juegan un papel esencial. Las Saccharomyes son responsables de la producción de etanol y las no-Saccharomyes (nS) pueden aportar metabolitos que mejoren la calidad, por lo que su uso en inóculos mixtos es de gran interés. En este estudio, levaduras aisladas de la fermentación espontánea de mostos de uva de tres viñedos queretanos se diferenciaron como nS en medio-lisina. Se evaluó su actividad β-glucosidasa, su tolerancia a SO2 (30 mg·L-1) y a etanol (6 %). Aquellas sobresalientes se probaron en microvinificaciones mixtas con Saccharomyces cerevisiae (K1-V1116) y se identificaron mediante el análisis del gen 26S. De 197 cepas aisladas, 146 resultaron nS; 90 presentaron actividad βglucosidasa y ocho (NB1, NA4, NB27, NB31, NB39, NR77, NR90, NB108) se seleccionaron con base en los ensayos de tolerancia, identificándose como pertenecientes al género Hanseniaspora. Las nS no interfirieron en la actividad fermentativa de K1-V1116; ya que no se encontraron diferencias en las variables evaluadas entre los vinos elaborados con cultivos mixtos y el control (K1-V1116). Se obtuvieron valores de pH, acidez total, acidez volátil y alcohol, considerados de calidad aceptable para vinos secos. La cepa NB39 destacó en su producción de glicerol obteniendo el mayor valor (7.45 g·L-1). Se concluye que en la región existen cepas de levaduras nS con potencial enológico para ser utilizadas a nivel comercial |
| English abstract | Currently, the state of Queretaro is a major wine producer in Mexico; however, marketing these wines is difficult due to their lack of quality and typicity, factors in which wine yeasts play an essential role. Saccharomyes are responsible for ethanol production and non-Saccharomyes (nS) can provide metabolites that enhance wine quality, so their use in mixed cultures is of great interest. In this study, yeasts isolated from the spontaneous fermentation of grape musts from three local vineyards were differentiated as nS in lysine medium. Their β-glucosidase activity and SO2 (30 mg·L-1) and ethanol (6 %) tolerances were evaluated. Outstanding yeasts were tested in mixed microvinifications along with S. cerevisiae (K1-V1116) and identified through analysis of the 26S gene. Of 197 isolated strains, 146 were differentiated as nS; 90 showed βglucosidase activity and eight (NB1, NA4, NB27, NB31, NB39, NR77, NR90, NB108) were selected based on tolerance tests, being identified as belonging to the genus Hanseniaspora. The nS did not interfere with the fermentative activity of K1-V1116, finding no differences in the parameters evaluated between the wines obtained by mixed cultures and the control (K1-V1116). The values obtained for pH, total acidity, volatile acidity and alcohol were considered to be of acceptable quality for dry wines. The strain NB39 stood out for its glycerol production, obtaining the highest value (7.45 g·L-1). We conclude that there are nS yeast strains in the region with enological potential to be used at a commercial level |
| Disciplines: | Química, Agrociencias |
| Keyword: | Fermentaciones, Plantas para uso industrial, Vino, Microbiología, Levaduras, Enología, Querétaro, México |
| Keyword: | Chemistry, Agricultural sciences, Fermentation, Plants for industrial use, Wine, Microbiology, Yeasts, Enology, Queretaro, Mexico |
| Full text: | Texto completo (Ver HTML) |
