06/A309
Aislamiento, selección y multiplicación comercial de levaduras vínicas autóctonas de las regiones vitivinícola de Mendoza. 3ª etapa: Departamento de Rivadavia
Isolation, selection and commercial multiplication of autochthonous yeasts coming from different zones of the province of Mendoza. Rivadavia zone
Director: FORMENTO, Juan Carlos
Correo electrónico: jformento@fca.uncu.edu.ar
Co-Director: ERCOLI, Eduardo
Integrantes: DIAZ-PERALTA, Eduardo; SFREDDO, Elisabeth; NAZRALA, Jorge; GALIOTTI, Hugo; SÁNCHEZ, Laura; LUQUEZ, Claudia; BIERE, Carlos; GOMEZ, Francisco; PEREIRA, Carolina
Resumen Técnico: La tipicidad y el carácter de los vinos se sustenta, entre otras cosas, en el conocimiento y caracterización de las levaduras autóctonas de la zona de la cual provienen sus uvas. El objetivo de este proyecto es el aislamiento, selección y multiplicación de levaduras autóctonas de los viñedos de cada una de las zonas vitivinícolas de Mendoza, realizándose en esta etapa, en el departamentos de RIVADAVIA. Se ha realizado anteriormente esta tarea en los departamentos de Luján de Cuyo, Tupungato, Maipú y Junín resultando seleccionadas varias cepas de levaduras, cuatro de las cuales( FCA 32, FCA 40, FCA 211 y FCA 216) son producidas industrialmente. La primera de ellas en Francia, la segunda en una empresa en Mendoza y las dos ultimas en un laboratorio de biotecnología en Buenos Aires. El aislamiento de levaduras se realizará durante el verano a partir de muestras de uvas extraídas de diferentes viñedos, mientras que durante la época invernal las muestras serán extraídas del suelo y de restos de racimos secos. Las levaduras aisladas serán seleccionadas por sus características fundamentales mediante estudios microbiológicos, para luego realizar una segunda selección evaluando sus características enológicas a través de microvinificaciones. Posteriormente con las levaduras ya seleccionadas se realizarán vinificaciones a nivel piloto. Las cepas que se distingan durante esta etapa serán sometidas a ensayos a escala semi – industrial e industrial para confirmar las cualidades destacadas de las mismas. Las levaduras finalmente seleccionadas serán probadas en cuanto a la resistencia al proceso de multiplicación industrial, de concentrado y/o de secado y serán nuevamente contrastadas en su aptitud enológica a nivel piloto. Las cepas capaces de superar esta etapa serán producidas en pequeña escala y distribuidas en bodegas interesadas de la zona para su ensayo y evaluación final a nivel industrial. De acuerdo a los resultados que se obtengan, se industrializarán las mejor calificadas y se comercializarán.
Summary: Formulation and basis reasons of the problem to investigate, The object of this work is the isolation, selection and multiplication of autochthonous yeasts coming from different zones of the province of Mendoza to destine them to the elaboration of wines. Once achieved the selection, it proposes to elaborate yeasts as commercial product that satisfies the needs of the regional market. This study arises as a need to satisfying, since sufficient studies do not exist on the native yeast in the province of Mendoza. The employment of selected yeasts helps to obtain wines of high quality, due to the fact that the fermentation begin rapidly, avoiding the action of the bacteria in the initial stages of this process, which generate high contents of volatile acidity. The selected yeasts tolerate high concentrations of alcohol, ferment with rapidity, taking the wines to dryness. From a flavor point of view, they have a behavior predictable, originating an agreeable product and without faults. But, though there exists the need of the employment of selected yeasts, in the present circumstances, its utilization is limited due to its cost, for being products imported, whose price of sale changes with the dollar and the Euro. The national production of this winemaking input would improve its differential qualities on the global market and would help to diminish the cost of production of our wines, as well as also to offer an exportable product to other wine zones of the world. The selection of yeasts will be made from the native yeasts; during the summer from samples of grapes extracted from different vineyards and vines, and during winter period, the samples will be extracted from soil and remains of dry clusters. The way of selection will be analogous to the wine, using concentrations of SO2 of 100 ppm and concentrations of alcohol of 12 %, in order to rescue the microorganisms capable of supporting the habitual conditions of winemaking. The criteria of selection to using in this work are: resistance to 12 % of alcohol concentration, resistance to a concentration of 100 ppm of SO2, speed of fermentation, production of agreeable aromas, rapid sedimentation once finished the fermentation and minimal production of acids. The criteria of selection to using in this work are: resistance to 12 % of alcohol concentration, resistance to a concentration of 100 ppm of SO2, speed of fermentation, production of agreeable aromas, rapid sedimentation once finished the fermentation and minimal production of acids. The final aim is the commercial production of the yeasts. This would help to be an economical benefit to the industry been interested in this product, since the costs of production of these yeasts will be minor that those of the yeasts that are available on our market, nowadays. The dry active yeasts are imported products, and they are sell at US$ 50 for 500 g.