wine microbiology centro de estudios enológicos estación experimental agropecuaria mendoza...

Wine MicrobiologyWine Microbiology

Centro de Estudios EnológicosCentro de Estudios EnológicosEstación Experimental Agropecuaria Estación Experimental Agropecuaria MendozaMendozaInstituto Nacional de Tecnologia Agropecuaria Instituto Nacional de Tecnologia Agropecuaria

Dra. Mariana CombinaDra. Mariana CombinaCCáátedratedrass de Enología de Enología y y

MicrobiologíaMicrobiologíaFacultad de Ciencias AgrariasFacultad de Ciencias Agrarias

Universidad Nacional de Cuyo Universidad Nacional de Cuyo

Dr.Dr.Ing.Ing.Agr.Agr. Juan Juan C. C. Formento Formento

Research projectsResearch projects

Research areas

Basic research

What happens in your

vineyards and fermentations?

Yeast and bacteria selection

Applied research

Co-inoculation yeast and bacteria

Co-inoculation Saccharomyces and no-Saccharomyces

Optimization of fermentation process and technology transfer

Saccharomyces biodiversity Yeast native populations in grape and fermentations

Yeast in winerySpoiler yeast

contamination prediction and

control

Basic research

Native populations and biodiversity

Knowledge about yeast and bacteria native populations in grape and fermentations, species identification and succession during fermentation, preservation of yeasts diversity.

Yeasts associated to Malbec grape berries from Mendoza, Argentina. Combina M., Mercado L., Borgo P., Elía A., Jofré V., Ganga A., Martinez C., Catania C. Journal of Applied Microbiology 98(5): 1055-1061 (2005). ISSN 1364-5072

Dynamics of indigenous yeast populations during spontaneous fermentation of wines from Mendoza, Argentina. Combina M., Elía A., Mercado L., Catania C., Ganga A., Martinez C. International Journal of Food Microbiology 99(3): 237-243 (2005) ISSN 0168-1605.

Basic research

Native populations and biodiversity

Access to Saccharomyces strains biodiversity to understand strains distribution in homogeneous ecosystem (production area) and into vineyards, phylogenetic relationships and preservation of genetic resources.

Yeast population in winery, identification of “perennial” winery microflora, research on the origin (grape and winery) of Saccharomyces strains in spontaneous fermentations, detection of commercial strains living in winery, genetic relations between native and commercial Saccharomyces strains (PhD Mercado)

Diversity of Saccharomyces strains on grapes and winery surfaces: analysis of their contribution to fermentative flora of Malbec wine from Mendoza (Argentina) during two consecutive years. Mercado L., Dalcero A., Masuelli R., Combina M. Food Microbiology 24: 403-412 (2007). ISSN: 0740-0020.

Applied research

Spoiler microorganisms and contaminants

Ochratoxin A incidence in Argentine grapes and wines (UNRC collaboration)

Influence of agricultural practises in ochratoxigenic fungi incidence and ochratoxin A production

Identification of Critical Control Point (CCP) to reduce ochratoxin A during grape processing

Potencial ochratoxin A producers from tables grapes in Argentina and Brazil. Da Rocha Rosa C., Palacios V., Combina M., Fraga M., Oliveira Rekson A., Magnoli C., Dalcero A. Food Additives and Contaminants 19(4):408-414 (2002).

Mycoflora and ochratoxin-producing strains of Aspergillus section Nigri in wine grapes in Argentina. Magnoli C., Violante M., Combina M., Palacio G., Dalcero A. Letters in Applied Microbiology - 37(2):179-84(2003). ISSN 0266-8254

Survey of mycoflora and ochratoxin A in dried vine fruits from Argentina markets. Magnoli C., Astoreca A., Ponsone L., Combina M., Palacio G., Da Rocha Rosa C., Dalcero A.M. Letters in Applied Microbiology 39(4): 326-331 (2004) ISSN 0266-8254.

Ochratoxin A and ochratoxigenic Aspergillus species in Argentinean wine grapes cultivated under organic and non-organic systems. Ponsone L., Combina M., Dalcero A., Chulze S. International Journal of Food Microbiology 114: 131-135 (2007) ISSN 0168-1605.

Applied research

Spoiler microorganisms and contaminants

Prevention of Brettanomyces wine spoilage by modelling of main of factors that affect growth and volatile phenols production in wine (predictive microbiology).

Control of Brettanomyces spoilage by others yeast with bio-control capacity (antagonism, killer toxins) (Comahue University collaboration)

Applied research

Fermentation and sensorial profile improvement

Improve the induction of malolactic fermentation by different bacteria inoculation time

Wine flavour improvement by co-inoculation with Saccharomyces and no-Saccharomyces native strains in red wines (MSc Hernandez).

Selection of yeast and bacteria native strains to improve wine regional characteristics, strain implantation and competence.

INTA Mza Malbec fermentation, “terroir” character and flavour improvement

RD-B and RD-T Table wine fermentation, secondary aromaprofile improvement, competence andimplantation

Low temperature Cold fermentation in red wine (young wines)(PhD Massera)

“Isolation, selection and commercial multiplication of native wine yeasts of the Mendoza viticultural and enological

regions.

FORMENTO, JUAN CARLOS; ERCOLI, EDUARDO; DIAZ-PERALTA, EDUARDO; SFREDDO, ELISABETH; NAZRALA, JORGE; GALIOTTI, HUGO; SÁNCHEZ, LAURA; LUQUEZ, CLAUDIA; BIERE, CARLOS; GOMEZ, FRANCISCO; PEREIRA, CAROLINA.

Cátedras de Enología y MicrobiologíaCátedras de Enología y MicrobiologíaFacultad de Ciencias AgrariasFacultad de Ciencias Agrarias


Objectives General: Isolation, selection and multiplication of native, typical and predominant yeasts in the studied zone, whose express excellent enological traits in elaborated wines.Specific: -To isolate strains of Saccharomyces cerevisiae.- To choose strains with enological aptitudes.-To define parameters of multiplication of selected strains.- To industrially multiplication of selected yeasts and to commercialize them.- To conserve strains in a regional collection of yeasts at the F.C.A



The following characteristics are studying: Alcohol resistance, film ring or sediment formation, power of fermentation, acids production and sulfur dioxide resistance.

Of this study they are chosen, of preliminary way, those strains that shown the following characteristics:Resistance up to 12% of ethanol, fast sedimentation once finished fermentation, minimum acid production, sulfur moderate dioxide concentrations resistance and optimal profile of fermentation.



Obtained strains are maintained in laboratory in agar slant to immediate tests and in 30% glicerol at -70º C to make later studies.Pre-selected yeasts are evaluated at pilot level in experimental units of 30 liters, with 4 repetitions by each yeast strain. In final wines it is made: Complete chemical analysis. Determination of taste characteristics.Preference and difference tests.



Tests at semi-industrialist and industrialist level of more outstanding yeast strains in the previous selection. The experimental unit is of 2,000 and 5,000 liters of each one available lineage. It is made in experimental winery of the Agrarian Sciences Faculty and in warehouses of the studied zone.



Complete microbiological study of the most important selected yeasts. Laboratory tests of the kinetic of multiplication to be able in the following stage to produce industrially them.



Multiplication and tests of resistance to the industrial processes of production and conservation of selected yeasts.

Industrial production and supply to the viticultural and enological industry.



“Buds, main reserve of yeasts between vegetative and

reproductive aerial organs of Vitis vinifera var. Malbec”

• Autores: Lúquez Bibiloni, C. V.; Formento, J. C. Díaz Peralta, E.

• [1] Presentado en el “XXIX Congreso Mundial de la Viña y el Vino” – OIV 2006 – Logroño, España.

The objective of this investigation was to provide new evidence about the model of permanence of yeasts of the grapevine in

the natural cycle.

The results revealed two moments of maximum population of yeasts:

• In closed bud by the end of autumn and• In opened terminal bud in the middle of

summer.

Yeast Distribution in Grape BudsDistribución de las levaduras en las Yemas de la Vid

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YEMA axilar cerrada YEMA axilar cerrada (invierno) y luego YEMA brotando (primavera)Polinómica (YEMA axilar cerrada (invierno) y luego YEMA brotando (primavera))

Yeast Distribution in Leaf, Flower and FruitDistribución de las Levaduras en Hoja, Flor y Fruto

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TESTIGO 1ra HOJA JOVEN HOJA CAPULLO floral FLOR en antesis FRUTO

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Distribución de levaduras en los diferentes órganos aéreos de la vidMediados de verano (23 febrero 05)

TESTIGO YEMA axilar cerrada. YEMA apical brotando. HOJITA joven.HOJA adulta FRUTO ZARCILLO RITIDOMIS

The evolution of yeasts in the fruit referred to the surface of the berry showed little relation between both variables, whereas the value to

consider would be the amount of yeasts by berry as unit.

Bark displayed very uniform values throughout the vegetative cycle, assuming from this

perspective the role of reserve of moderate

importance.

wine microbiology centro de estudios enológicos estación experimental agropecuaria mendoza...

Documents

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