Publication: Estudio filo-funcional de levaduras de interés enológico para su aplicación industrial
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2017-06-15
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Universidad Complutense de Madrid
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Abstract
La microbiología asociada al proceso de fermentación espontánea de un mosto de uva consiste en una compleja sucesión de especies de levaduras que establecen una dinámica poblacional determinada, fundamentalmente, por la presión selectiva que ejerce la creciente concentración de etanol en el medio. En este contexto, es conocido cómo Saccharomyces cerevisiae logra dominar el proceso, aún estando en concentraciones relativamente bajas en la población inicial del mosto, a través de la estrategia de producción-acumulación-consumo de etanol. Esta estrategia ha permitido a S. cerevisiae hacer, de un ambiente fundamentalmente antrópico como son las fermentaciones, uno de sus principales nichos ecológicos. No obstante, el proceso de fermentación vínica no es un proceso axénico y, dado el papel crucial de S. cerevisiae en el proceso, la bibliografía tradicional ha denominado al resto de especies de levadura involucradas en la fermentación vínica como levaduras “no-Saccharomyces”. Así, las levaduras no-Saccharomyces constituyen un grupo heterogéneo de especies fundamentalmente involucradas en las primeras etapas del proceso de fermentación. Puede establecerse una clasificación de las mismas en función de su poder fermentativo y, por tanto, del mayor o menor tiempo que, a priori, podrán mantenerse activas en la fermentación. Existen levaduras eminentemente oxidativas (Pichia spp., Debaryomyces spp., Rhodotorula spp., Cryptococcus spp.), levaduras poco fermentativas (Hanseniaspora spp.) y levaduras con cierta o notable capacidad fermentativa (Metschnikowia spp., Kluyveromyces spp., Lachancea spp., Torulaspora spp. y Zygosaccharomyces spp.). Su fisiología y su contribución a la composición y calidad del vino están todavía poco estudiadas, aunque en la actualidad, tanto científicos como enólogos, son conscientes de su potencialidad en la mejora de la calidad de los vinos, tanto en aspectos sensoriales como tecnológicos y de seguridad alimentaria...
Microbiology associated to the spontaneous fermentation process of grape must comprises a complex series of yeast species that stablish a certain population dynamics, basically due to the selection pressure exerted by the increasing ethanol concentration present in the environment. In this context, it is known how Saccharomyces cerevisiae gets to dominate the process, even when present at relatively low concentrations in the initial must population, by an ethanol production-accumulation-consumption strategy. This strategy has allowed S. cerevisiae to turn an essentially antropic environment such as fermentations into one of its main ecologic niches. Nevertheless, wine fermentation is not a single-species process and, given the crucial role of S. cerevisiae, traditional bibliography refers to all the other yeast species involved in wine fermentation as ‘non-Saccharomyces yeasts’. Thus, non-Saccharomyces yeasts comprise a heterogeneous group of species largely/mainly involved in the first stages of the fermentation process. These can be classified according to their fermentative capacity and, therefore, to the amount of time they could potentially stay active during the fermentation. There are essentially oxidative yeasts (Pichia spp., Debaryomyces spp., Rhodotorula spp., Cryptococcus spp.), low fermentative yeasts (Hanseniaspora spp) and notably fermentative yeasts (Metschnikowia spp., Kluyveromyces spp., Lachancea spp., Torulaspora spp. y Zygosaccharomyces spp). Their physiology and contribution to wine composition and quality are still poorly studied, although nowadays both scientifics and enologists are aware of their potential use in the improvement of wine quality, both in sensorial and technologic and food-safety aspects...
Microbiology associated to the spontaneous fermentation process of grape must comprises a complex series of yeast species that stablish a certain population dynamics, basically due to the selection pressure exerted by the increasing ethanol concentration present in the environment. In this context, it is known how Saccharomyces cerevisiae gets to dominate the process, even when present at relatively low concentrations in the initial must population, by an ethanol production-accumulation-consumption strategy. This strategy has allowed S. cerevisiae to turn an essentially antropic environment such as fermentations into one of its main ecologic niches. Nevertheless, wine fermentation is not a single-species process and, given the crucial role of S. cerevisiae, traditional bibliography refers to all the other yeast species involved in wine fermentation as ‘non-Saccharomyces yeasts’. Thus, non-Saccharomyces yeasts comprise a heterogeneous group of species largely/mainly involved in the first stages of the fermentation process. These can be classified according to their fermentative capacity and, therefore, to the amount of time they could potentially stay active during the fermentation. There are essentially oxidative yeasts (Pichia spp., Debaryomyces spp., Rhodotorula spp., Cryptococcus spp.), low fermentative yeasts (Hanseniaspora spp) and notably fermentative yeasts (Metschnikowia spp., Kluyveromyces spp., Lachancea spp., Torulaspora spp. y Zygosaccharomyces spp). Their physiology and contribution to wine composition and quality are still poorly studied, although nowadays both scientifics and enologists are aware of their potential use in the improvement of wine quality, both in sensorial and technologic and food-safety aspects...
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Tesis inédita de la Universidad Complutense de Madrid, Facultad de Ciencias Biológicas, Departamento de Microbiología III, leída el 20 de Mayo de 2016. Tesis formato europeo (Compendio de artículos)