Genetic Improvement of wine yeasts for opposite adsorption activity of phenolics and ochratoxin A during red winemaking

被引：11
|
作者：
Caridi, Andrea [1 ]
Sidari, Rossana [1 ]
Pulvirenti, Andrea [2 ]
Blaiotta, Giuseppe [3 ]
机构：
[1] Mediterranea Univ, Dept Agr, Reggio Di Calabria, Italy
[2] Univ Modena & Reggio Emilia, Dept Life Sci, Reggio Emilia, Italy
[3] Federico II Univ Napoli, Div Vine & Wine Sci, Dept Agr Sci, Avellino, Italy
来源：
FOOD BIOTECHNOLOGY | 2020年 / 34卷 / 04期
关键词：
Adsorption; clonal selection; hybrids; ochratoxin A; phenolics; wine making; yeasts; SACCHAROMYCES-CEREVISIAE STRAINS; CELL WALLS; A REMOVAL; COLOR; FERMENTATION; SELECTION; ANTHOCYANINS; SIMULATION; PHENOTYPE; AGAR;
D O I：
10.1080/08905436.2020.1850472
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
摘要：
The aim of this research was to acquire new strains of Saccharomyces cerevisiae exhibiting opposite characteristics of cell wall adsorption: very high adsorption activity toward the ochratoxin A, very low adsorption activity toward the pigmented phenolic compounds contained in musts from black grapes. For this purpose, starting from 313 strains of Saccharomyces cerevisiae, 12 strains were pre-selected and used to obtain 27 intraspecific hybrids. Eleven crosses out of 27 were validated as hybrids; the best five hybrids were used in guided winemaking at four Calabrian wineries. The employed experimental protocol has allowed to select yeast strains for their different adsorption activity, improving the strains by spore clone selection and construction of intraspecific hybrids. These results suggest an efficacious way to improve the characteristics of interest in wine yeasts.
引用
收藏
页码：352 / 370
页数：19
相关论文
共 50 条
  • [41] Red Wine Tannin Structure-Activity Relationships during Fermentation and Maceration
    Yacco, Ralph S.
    Watrelot, Aude A.
    Kennedy, James A.
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2016, 64 (04) : 860 - 869
  • [42] Influence of maceration methods on total phenolics, color, and Lees characteristics during fermentation of red wine from frozen muscadine grapes
    不详
    AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE, 2005, 56 (03): : 307A - 307A
  • [43] Modification of the organic acid profile of grapes due to climate changes alters the stability of red wine phenolics during controlled oxidation
    Picariello, L.
    Rinaldi, A.
    Martino, F.
    Petracca, F.
    Moio, L.
    Gambuti, A.
    VITIS, 2019, 58 (05) : 127 - 133
  • [44] In-Line Measurement of Color and Total Phenolics during Red Wine Fermentations Using a Light-Emitting Diode Sensor
    Shrake, Nicholas L.
    Amirtharajah, Rajeevan
    Brenneman, Charles
    Boulton, Roger
    Knoesen, Andre
    AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE, 2014, 65 (04): : 463 - 470
  • [45] Feasibility of measuring ferricyanide reduction by yeasts to estimate their activity during alcoholic fermentation in wine-making conditions
    Roustan, JL
    Sablayrolles, JM
    JOURNAL OF BIOSCIENCE AND BIOENGINEERING, 2003, 96 (05) : 434 - 437
  • [46] Evolution of Phenolic Composition of Red Wine during Vinification and Storage and Its Contribution to Wine Sensory Properties and Antioxidant Activity
    Sun, Baoshan
    Neves, Ana C.
    Fernandes, Tiago A.
    Fernandes, Ana L.
    Mateus, Nuno
    De Freitas, Vitor
    Leandro, Conceicao
    Spranger, Maria I.
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2011, 59 (12) : 6550 - 6557
  • [47] Stability of Individual Phenolic Compounds and Antioxidant Activity During Storage of a Red Wine Powder
    Galmarini, Mara V.
    Maury, Chantal
    Mehinagic, Emira
    Sanchez, Virginia
    Baeza, Rosa I.
    Mignot, Sophie
    Zamora, Maria C.
    Chirife, Jorge
    FOOD AND BIOPROCESS TECHNOLOGY, 2013, 6 (12) : 3585 - 3595
  • [48] Stability of Individual Phenolic Compounds and Antioxidant Activity During Storage of a Red Wine Powder
    Mara V. Galmarini
    Chantal Maury
    Emira Mehinagic
    Virginia Sanchez
    Rosa I. Baeza
    Sophie Mignot
    Maria C. Zamora
    Jorge Chirife
    Food and Bioprocess Technology, 2013, 6 : 3585 - 3595
  • [49] ANTIOXIDANT ACTIVITY EVOLUTION DURING PORTUGUESE RED WINE VINIFICATION AND THEIR RELATION WITH THE PROANTHOCYANIDIN AND ANTHOCYANIN COMPOSITION
    Jordao, A. M.
    Simoes, S.
    Correia, A. C.
    Goncalves, F. J.
    JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2012, 36 (04) : 298 - 309
  • [50] Formation of vinylphenolic pyranoanthocyanins by selected indigenous yeasts displaying high hydroxycinnamate decarboxylase activity during mulberry wine fermentation and aging
    Gao, Yunxiao
    Wang, Xinyuan
    Ai, Jingya
    Huang, Weidong
    Zhan, Jicheng
    You, Yilin
    FOOD MICROBIOLOGY, 2023, 113
12345