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Wine Microbiology

Wine Microbiology. Research projects. Dra. Mariana Combina. Dr. Ing. Agr. Juan C. Formento. Centro de Estudios Enológicos Estación Experimental Agropecuaria Mendoza Instituto Nacional de Tecnologia Agropecuaria . C á tedra s de Enología y Microbiología Facultad de Ciencias Agrarias

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Wine Microbiology

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  1. Wine Microbiology Research projects Dra. Mariana Combina Dr.Ing.Agr. Juan C. Formento Centro de Estudios Enológicos Estación Experimental Agropecuaria Mendoza Instituto Nacional de Tecnologia Agropecuaria Cátedras de Enología y Microbiología Facultad de Ciencias Agrarias Universidad Nacional de Cuyo

  2. Research areas Basic research Applied research What happens in your vineyards and fermentations? Optimization of fermentation process and technology transfer Co-inoculation yeast and bacteria Co-inoculation Saccharomyces and no-Saccharomyces Yeast and bacteria selection Saccharomyces biodiversity Yeast native populations in grape and fermentations Yeast in winery Spoiler yeast contamination prediction and control

  3. 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.

  4. 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.

  5. 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.

  6. 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)

  7. 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 aroma profile improvement, competence and implantation Low temperature Cold fermentation in red wine (young wines) (PhD Massera)

  8. “Isolation, selection and commercial multiplication of native wine yeasts of the Mendozaviticultural and enologicalregions. 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 Microbiología Facultad de Ciencias Agrarias Universidad Nacional de Cuyo

  9. Objectives • General: Isolation, selection and multiplication of native, typical and predominant yeasts in the studied zone, whose express excellent enologicaltraits in elaborated wines. • Specific: • To isolate strains of Saccharomyces cerevisiae. • To choose strains with enologicalaptitudes. • To define parameters of multiplication of selected strains. • To industrially multiplication ofselected yeasts and to commercialize them. • To conserve strains in a regional collection of yeasts at the F.C.A Cátedras de Enología y Microbiología Facultad de Ciencias Agrarias Universidad Nacional de Cuyo

  10. 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. Cátedras de Enología y Microbiología Facultad de Ciencias Agrarias Universidad Nacional de Cuyo

  11. 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. Cátedras de Enología y Microbiología Facultad de Ciencias Agrarias Universidad Nacional de Cuyo

  12. Tests at semi-industrialist and industrialist level of more outstanding yeast strainsin 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. Cátedras de Enología y Microbiología Facultad de Ciencias Agrarias Universidad Nacional de Cuyo

  13. 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. Cátedras de Enología y Microbiología Facultad de Ciencias Agrarias Universidad Nacional de Cuyo

  14. 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. Cátedras de Enología y Microbiología Facultad de Ciencias Agrarias Universidad Nacional de Cuyo

  15. “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.

  16. 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.

  17. Yeast Distribution in Grape Buds

  18. Yeast Distribution in Leaf, Flower and Fruit

  19. 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.

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