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Wild Yeasts Selection for High-Quality Patagonian Wines

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Abstract

The use of yeast starters indigenous to each winegrowing area is today a worldwide oenological practice aiming to imprint a differential character to the wine. This chapter summarizes the research carried out towards the design and development of indigenous wine yeast starters from Argentinean Patagonia that are currently nonexistent in the market. The results shown include diversity and criteria for Saccharomyces and non-Saccharomyces wild yeast strain selection as well as their contribution to the physicochemical and sensorial qualities of wines when they are used either singly or in combined forms. The advantages of these indigenous starters over the foreign commercial ones to imprint a differential character on regional wines are also discussed.

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Acknowledgments

The authors gratefully acknowledge support from ANPCyT-MINCyT (PICT 2012-2804) and Universidad Nacional del Comahue (Research project PROIN L003, PIN 3 and 4)

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Authors and Affiliations

  1. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas (PROBIEN), Consejo Nacional de Investigaciones Científicas y Técnicas de la República Argentina (CONICET)- Universidad Nacional del Comahue, Buenos Aires 1400, 8300, Neuquén, Provincia del Neuquén, Argentina

    Silvana María del Mónaco, Sebastián Mario Ezequiel Bravo, Ramona del Carmen Maturano & Adriana Catalina Caballero

  2. Facultad de Ciencias y Tecnología de los Alimentos, Universidad Nacional del Comahue, 25 de Mayo y Reconquista, 8336, Villa Regina, Provincia de Río Negro, Argentina

    Yolanda Leticia Curilén, Sebastián Mario Ezequiel Bravo, Adriana Beatriz Simes, Viviana Andrea Carreño & Adriana Catalina Caballero

  3. Facultad de Ingeniería, Universidad Nacional del Comahue, Buenos Aires 1400, 8300, Neuquén, Provincia del Neuquén, Argentina

    Adriana Catalina Caballero

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  1. Silvana María del Mónaco
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  2. Yolanda Leticia Curilén
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  3. Sebastián Mario Ezequiel Bravo
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  4. Adriana Beatriz Simes
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  5. Viviana Andrea Carreño
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  6. Ramona del Carmen Maturano
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  7. Adriana Catalina Caballero
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Correspondence to Adriana Catalina Caballero .

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Editors and Affiliations

  1. Patagonian Institute for the Study of Continental Ecosystems (IPEEC-CENPAT), National Scientific and Technical Research Council (CONICET), Puerto Madryn, Argentina

    Nelda Lila Olivera

  2. Andean-Patagonian Institute for Biological and Geoenvironmental Technologies (IPATEC) CONICET, National University of Comahue, Bariloche, Argentina

    Diego Libkind

  3. Industrial Fermentation Research and Development Center (CINDEFI), CONICET-UNLP, School of Science National University of La Plata, La Plata, Argentina

    Edgardo Donati

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del Mónaco, S.M. et al. (2016). Wild Yeasts Selection for High-Quality Patagonian Wines. In: Olivera, N., Libkind, D., Donati, E. (eds) Biology and Biotechnology of Patagonian Microorganisms. Springer, Cham. https://doi.org/10.1007/978-3-319-42801-7_16

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