Identification and selection of wild Saccharomyces cerevisiae for improvement of Pisco from Quebranta grapes

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El Pisco stands as Peru's distilled spirit, crafted from recently fermented musts derived from native grape varieties known as "pisqueras". Yeasts serve as decisive microorganisms in the fermentation process, and the utilization of selected native strains confers competitive advantage...

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Detalles Bibliográficos
Autores: Almanza Cano, Aybel, Cruz Hilacondo, Wilbert, Cáceres Iparraguirre, Hanna, Blas Sevillano, Raúl Humberto
Formato: artículo
Fecha de Publicación:2023
Institución:Universidad Nacional Mayor de San Marcos
Repositorio:Revistas - Universidad Nacional Mayor de San Marcos
Lenguaje:español
OAI Identifier:oai:ojs.csi.unmsm:article/25973
Enlace del recurso:https://revistasinvestigacion.unmsm.edu.pe/index.php/rpb/article/view/25973
Nivel de acceso:acceso abierto
Materia:Pisco
bebida alcohólica
Levaduras nativas
Fermentación
RFLP-PCR
Pisco uva Quebranta
mosto fermentado
Ica
lcoholic beverage
Native yeasts
Fermentation
Quebranta grape
fermented must
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spelling Identification and selection of wild Saccharomyces cerevisiae for improvement of Pisco from Quebranta grapesIdentificación y selección de Saccharomyces cerevisiae nativas para mejorar el proceso productivo del Pisco a partir de uva QuebrantaAlmanza Cano, AybelCruz Hilacondo, Wilbert Cáceres Iparraguirre, Hanna Blas Sevillano, Raúl Humberto Almanza Cano, AybelCruz Hilacondo, Wilbert Cáceres Iparraguirre, Hanna Blas Sevillano, Raúl Humberto Piscobebida alcohólicaLevaduras nativasFermentaciónRFLP-PCRPisco uva Quebrantamosto fermentadoIcaPiscolcoholic beverageNative yeastsFermentationRFLP-PCRQuebranta grape fermented mustIcaEl Pisco stands as Peru's distilled spirit, crafted from recently fermented musts derived from native grape varieties known as "pisqueras". Yeasts serve as decisive microorganisms in the fermentation process, and the utilization of selected native strains confers competitive advantages for product typicity, standardization, and microbiological control within the production process. The aim was to identify and select native yeast strains for Quebranta grape Pisco production, isolated from Pisco production processes in the Ica Valley. Microbiological and molecular techniques were employed, utilizing ITS1-5.8S-ITS2 PCR-RFLP analysis for taxonomic identification. The assessment of yeast strains for Pisco production involved the physicochemical and organoleptic analysis of the distilled product obtained using the selected strains. Three isolates were evaluated for Pisco production, identified as Saccharomyces cerevisiae: UNA SC – 25, UNA SC – 49, and UNA SC – 54. Among these, the UNA SC-49 strain stood out due to displaying oenological characteristics distinct from the other strains. This work is the first documentation of native yeasts in Peru for musts derived from Quebranta grapes.El Pisco es el destilado del Perú, elaborado a partir de mostos recientemente fermentados con uvas criollas denominadas “pisqueras”. Las levaduras son los microorganismos clave en la fermentación y el uso de cepas nativas seleccionadas presenta ventajas competitivas para la tipicidad del producto, así como también para la estandarización del producto y el control microbiológico del proceso. El objetivo fue identificar y seleccionar las cepas de levaduras nativas para la producción del Pisco de uva Quebranta aisladas de procesos productivos de Pisco en el valle de Ica. Para ello, se emplearon técnicas microbiológicas y moleculares mediante el análisis de ITS1-5.8S-ITS2 PCR-RFLP para la identidad taxonómica. La evaluación de las cepas para producir Pisco consistió en el análisis fisicoquímico y organoléptico del destilado obtenido con las cepas seleccionadas. Se evaluaron 3 aislados para la producción de Pisco identificados como Saccharomyces cerevisiae: UNA SC – 25, UNA SC – 49 y UNA SC – 54, de los cuales la cepa UNA SC-49 destacó por mostrar aptitudes enológicas diferentes a las otras cepas. Este trabajo constituye el primer registro de levaduras nativas del Perú para mostos procedentes de uva Quebranta.Universidad Nacional Mayor de San Marcos, Facultad de Ciencias Biológicas2023-12-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://revistasinvestigacion.unmsm.edu.pe/index.php/rpb/article/view/2597310.15381/rpb.v30i4.25973Revista Peruana de Biología; Vol. 30 Núm. 4 (2023); e25973Revista Peruana de Biología; Vol. 30 No. 4 (2023); e259731727-99331561-0837reponame:Revistas - Universidad Nacional Mayor de San Marcosinstname:Universidad Nacional Mayor de San Marcosinstacron:UNMSMspahttps://revistasinvestigacion.unmsm.edu.pe/index.php/rpb/article/view/25973/2032510.15381/rpb.v30i4.25973.g20325Derechos de autor 2023 Aybel Almanza Cano, Wilbert Cruz Hilacondo, Hanna Cáceres Iparraguirre, Raúl Humberto Blas Sevillanohttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessoai:ojs.csi.unmsm:article/259732024-03-14T23:19:07Z
dc.title.none.fl_str_mv Identification and selection of wild Saccharomyces cerevisiae for improvement of Pisco from Quebranta grapes
Identificación y selección de Saccharomyces cerevisiae nativas para mejorar el proceso productivo del Pisco a partir de uva Quebranta
title Identification and selection of wild Saccharomyces cerevisiae for improvement of Pisco from Quebranta grapes
spellingShingle Identification and selection of wild Saccharomyces cerevisiae for improvement of Pisco from Quebranta grapes
Almanza Cano, Aybel
Pisco
bebida alcohólica
Levaduras nativas
Fermentación
RFLP-PCR
Pisco uva Quebranta
mosto fermentado
Ica
Pisco
lcoholic beverage
Native yeasts
Fermentation
RFLP-PCR
Quebranta grape
fermented must
Ica
title_short Identification and selection of wild Saccharomyces cerevisiae for improvement of Pisco from Quebranta grapes
title_full Identification and selection of wild Saccharomyces cerevisiae for improvement of Pisco from Quebranta grapes
title_fullStr Identification and selection of wild Saccharomyces cerevisiae for improvement of Pisco from Quebranta grapes
title_full_unstemmed Identification and selection of wild Saccharomyces cerevisiae for improvement of Pisco from Quebranta grapes
title_sort Identification and selection of wild Saccharomyces cerevisiae for improvement of Pisco from Quebranta grapes
dc.creator.none.fl_str_mv Almanza Cano, Aybel
Cruz Hilacondo, Wilbert
Cáceres Iparraguirre, Hanna
Blas Sevillano, Raúl Humberto
Almanza Cano, Aybel
Cruz Hilacondo, Wilbert
Cáceres Iparraguirre, Hanna
Blas Sevillano, Raúl Humberto
author Almanza Cano, Aybel
author_facet Almanza Cano, Aybel
Cruz Hilacondo, Wilbert
Cáceres Iparraguirre, Hanna
Blas Sevillano, Raúl Humberto
author_role author
author2 Cruz Hilacondo, Wilbert
Cáceres Iparraguirre, Hanna
Blas Sevillano, Raúl Humberto
author2_role author
author
author
dc.subject.none.fl_str_mv Pisco
bebida alcohólica
Levaduras nativas
Fermentación
RFLP-PCR
Pisco uva Quebranta
mosto fermentado
Ica
Pisco
lcoholic beverage
Native yeasts
Fermentation
RFLP-PCR
Quebranta grape
fermented must
Ica
topic Pisco
bebida alcohólica
Levaduras nativas
Fermentación
RFLP-PCR
Pisco uva Quebranta
mosto fermentado
Ica
Pisco
lcoholic beverage
Native yeasts
Fermentation
RFLP-PCR
Quebranta grape
fermented must
Ica
description El Pisco stands as Peru's distilled spirit, crafted from recently fermented musts derived from native grape varieties known as "pisqueras". Yeasts serve as decisive microorganisms in the fermentation process, and the utilization of selected native strains confers competitive advantages for product typicity, standardization, and microbiological control within the production process. The aim was to identify and select native yeast strains for Quebranta grape Pisco production, isolated from Pisco production processes in the Ica Valley. Microbiological and molecular techniques were employed, utilizing ITS1-5.8S-ITS2 PCR-RFLP analysis for taxonomic identification. The assessment of yeast strains for Pisco production involved the physicochemical and organoleptic analysis of the distilled product obtained using the selected strains. Three isolates were evaluated for Pisco production, identified as Saccharomyces cerevisiae: UNA SC – 25, UNA SC – 49, and UNA SC – 54. Among these, the UNA SC-49 strain stood out due to displaying oenological characteristics distinct from the other strains. This work is the first documentation of native yeasts in Peru for musts derived from Quebranta grapes.
publishDate 2023
dc.date.none.fl_str_mv 2023-12-07
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://revistasinvestigacion.unmsm.edu.pe/index.php/rpb/article/view/25973
10.15381/rpb.v30i4.25973
url https://revistasinvestigacion.unmsm.edu.pe/index.php/rpb/article/view/25973
identifier_str_mv 10.15381/rpb.v30i4.25973
dc.language.none.fl_str_mv spa
language spa
dc.relation.none.fl_str_mv https://revistasinvestigacion.unmsm.edu.pe/index.php/rpb/article/view/25973/20325
10.15381/rpb.v30i4.25973.g20325
dc.rights.none.fl_str_mv https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Universidad Nacional Mayor de San Marcos, Facultad de Ciencias Biológicas
publisher.none.fl_str_mv Universidad Nacional Mayor de San Marcos, Facultad de Ciencias Biológicas
dc.source.none.fl_str_mv Revista Peruana de Biología; Vol. 30 Núm. 4 (2023); e25973
Revista Peruana de Biología; Vol. 30 No. 4 (2023); e25973
1727-9933
1561-0837
reponame:Revistas - Universidad Nacional Mayor de San Marcos
instname:Universidad Nacional Mayor de San Marcos
instacron:UNMSM
instname_str Universidad Nacional Mayor de San Marcos
instacron_str UNMSM
institution UNMSM
reponame_str Revistas - Universidad Nacional Mayor de San Marcos
collection Revistas - Universidad Nacional Mayor de San Marcos
repository.name.fl_str_mv
repository.mail.fl_str_mv
_version_ 1795238314741071872
score 13.945474
Identification and selection of wild Saccharomyces cerevisiae for improvement of Pisco from Quebranta grapes
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La información contenida en este registro es de entera responsabilidad de la institución que gestiona el repositorio institucional donde esta contenido este documento o set de datos. El CONCYTEC no se hace responsable por los contenidos (publicaciones y/o datos) accesibles a través del Repositorio Nacional Digital de Ciencia, Tecnología e Innovación de Acceso Abierto (ALICIA).

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