Seleção e caracterização molecular e fermentativa de leveduras personalizadas para a produção de vinhos brasileiros
Autor(a) principal: | |
---|---|
Data de Publicação: | 2022 |
Tipo de documento: | Dissertação |
Idioma: | por |
Título da fonte: | Repositório Institucional da UFSCAR |
Texto Completo: | https://repositorio.ufscar.br/handle/ufscar/16426 |
Resumo: | Brazilian wine production has been standing out with high quality awarded wines around the world. However, major changes are still needed so that our country can compete with other wineries in the world. Among them, we can highlight the use of selected yeasts adapted to grapes planted in Brazilian soil. So that they can, in addition to metabolizing the sugars present in the grapes, produce primary and secondary metabolic compounds crucial for the elaboration of a typical premium quality wine. In the Brazilian market there are only commercial yeast strains acquired from international suppliers, due to Brazil does not have this resource. The use of these commercial yeasts in the winemaking process does not provide the wine with its own organoleptic characteristics, since these strains, because they are not selected on Brazilian soil, do not have the adapted metabolic pathways necessary to increase the typicality of local wines. Observing this scenario, the present project followed the dynamics of microorganisms during 3 harvests/production both in the vines and during the fermentation process, in a winery in the region of Amparo-SP, aiming at the selection of native yeasts to act as initiators (starters) in the fermentation process. A similar process was carried out on a laboratory scale in January 2019 using the must grape that was being vinified at the winery in order to compare both fermentation processes. Through this monitoring, we isolated 406 yeasts from both processes, being 347 non-Saccharomyces yeasts that, after sequencing the ITS region, we identified that they were distributed in 23 different species and 65 Saccharomyces. When performing genotyping analyzes on these isolated Saccharomyces strains, 5 they were shown to be different from each other and also different from the commercial strains commonly used for wine production in Brazil. Therefore, they are new isolated strains. The other strains showed the same amplification profile of the commercial strains and the 5 new identified strains. The analyses also verified that the isolated Saccharomyces strains isolated in the winery environment actively participated in the fermentation process. These new strains were submitted to physiological analyzes to verify their capacity and performance in wine production. In all analyzes realized, they showed performance equal to or superior to that of commercial strains. These strains would already be naturally more adapted to the fermentation process and could bring peculiar characteristics to the production of wines, contributing to the elaboration of a distinct drink. In addition, an understanding of the yeast microbiota present both in the winery and in the fermentation process can help to better understand the succession dynamics of these microorganisms, being an important element in the characterization of the national wine’s terroir, thus preserving its historical identity, quality and geographical origin. |
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Novaes, Hosana Ribeiro deCunha, Anderson Ferreira dahttp://lattes.cnpq.br/0329741640375661http://lattes.cnpq.br/053749703536924787e53366-6cbe-4c2c-a0f1-19362a93f9232022-07-28T13:02:58Z2022-07-28T13:02:58Z2022-03-04NOVAES, Hosana Ribeiro de. Seleção e caracterização molecular e fermentativa de leveduras personalizadas para a produção de vinhos brasileiros. 2022. Dissertação (Mestrado em Genética Evolutiva e Biologia Molecular) – Universidade Federal de São Carlos, São Carlos, 2022. Disponível em: https://repositorio.ufscar.br/handle/ufscar/16426.https://repositorio.ufscar.br/handle/ufscar/16426Brazilian wine production has been standing out with high quality awarded wines around the world. However, major changes are still needed so that our country can compete with other wineries in the world. Among them, we can highlight the use of selected yeasts adapted to grapes planted in Brazilian soil. So that they can, in addition to metabolizing the sugars present in the grapes, produce primary and secondary metabolic compounds crucial for the elaboration of a typical premium quality wine. In the Brazilian market there are only commercial yeast strains acquired from international suppliers, due to Brazil does not have this resource. The use of these commercial yeasts in the winemaking process does not provide the wine with its own organoleptic characteristics, since these strains, because they are not selected on Brazilian soil, do not have the adapted metabolic pathways necessary to increase the typicality of local wines. Observing this scenario, the present project followed the dynamics of microorganisms during 3 harvests/production both in the vines and during the fermentation process, in a winery in the region of Amparo-SP, aiming at the selection of native yeasts to act as initiators (starters) in the fermentation process. A similar process was carried out on a laboratory scale in January 2019 using the must grape that was being vinified at the winery in order to compare both fermentation processes. Through this monitoring, we isolated 406 yeasts from both processes, being 347 non-Saccharomyces yeasts that, after sequencing the ITS region, we identified that they were distributed in 23 different species and 65 Saccharomyces. When performing genotyping analyzes on these isolated Saccharomyces strains, 5 they were shown to be different from each other and also different from the commercial strains commonly used for wine production in Brazil. Therefore, they are new isolated strains. The other strains showed the same amplification profile of the commercial strains and the 5 new identified strains. The analyses also verified that the isolated Saccharomyces strains isolated in the winery environment actively participated in the fermentation process. These new strains were submitted to physiological analyzes to verify their capacity and performance in wine production. In all analyzes realized, they showed performance equal to or superior to that of commercial strains. These strains would already be naturally more adapted to the fermentation process and could bring peculiar characteristics to the production of wines, contributing to the elaboration of a distinct drink. In addition, an understanding of the yeast microbiota present both in the winery and in the fermentation process can help to better understand the succession dynamics of these microorganisms, being an important element in the characterization of the national wine’s terroir, thus preserving its historical identity, quality and geographical origin.A produção de vinho no Brasil vem se destacando com vinhos de alta qualidade premiados ao redor do mundo. No entanto, ainda são necessárias grandes mudanças para que nosso país possa competir com outras vinícolas no mundo. Dentre elas, pode-se destacar o uso de leveduras selecionadas e adaptadas às uvas plantadas em solo brasileiro. De modo que possam, além de metabolizar os açúcares presentes nas uvas, também produzirem compostos metabólicos primários e secundários cruciais para a elaboração de um vinho típico de qualidade premium. No mercado brasileiro encontra-se apenas cepas de leveduras comerciais adquiridas de fornecedores internacionais, já que o Brasil não dispõe deste recurso. O uso destas leveduras comerciais no processo de vinificação não proporciona ao vinho característica organoléptica próprias, uma vez que essas cepas, por não serem selecionadas em solo brasileiro, não possuem as vias metabólicas adaptadas e necessárias para aumentar a tipicidade dos vinhos locais. Observando este cenário o presente projeto acompanhou a dinâmica de microrganismos, durante 3 colheitas/produção tanto nas videiras como durante o processo fermentativo, em uma vinícola da região de Amparo-SP, visando a seleção de leveduras nativas para atuar como iniciadoras (starters) no processo fermentativo. Um processo similar foi realizado em escala laboratorial em janeiro de 2019 utilizando o mosto que estava sendo vinificado na vinícola com o intuito de comparar ambos processos fermentativos. Através deste monitoramento isolamos 406 leveduras, sendo, 347 leveduras não-Saccharomyces que após sequenciamento da região ITS identificamos que estavam distribuídas em 23 diferentes espécies e 65 Saccharomyces. Ao realizar as análises de genotipagem nestas linhagens de Saccharomyces isoladas, 5 demonstraram serem diferentes entre si e também diferentes das linhagens comerciais comumente utilizadas para a produção de vinhos no Brasil. Sendo, portanto, novas linhagens isoladas. As demais linhagens apresentaram o mesmo perfil de amplificação das cepas comerciais e das 5 novas cepas identificadas. Partindo dessas análises verificamos também que as linhagens de Saccharomyces isoladas no ambiente vitivinícola participavam ativamente do processo fermentativo. Estas novas linhagens, foram submetidas a análises fisiológicas para verificar sua capacidade e desempenho na produção de vinhos. Em todas as análises realizadas elas demonstraram desempenho igual e em alguns casos superior ao das cepas comerciais. Essas linhagens já seriam naturalmente mais adaptadas ao processo fermentativo e poderiam trazer características peculiares para a produção de vinhos, contribuindo para a elaboração de uma bebida distinta. Além disso, um entendimento da microbiota de leveduras presente tanto na vinícola quanto no processo fermentativo pode auxiliar em um melhor entendimento da dinâmica de sucessão destes microrganismos, sendo um elemento importante na caracterização do terroir do vinho nacional, preservando-se assim sua identidade histórica, qualidade e procedência geográfica.Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)Processo nº 88882.426729/2019-01 (Migrado - SACPAIS) - CAPESporUniversidade Federal de São CarlosCâmpus São CarlosPrograma de Pós-Graduação em Genética Evolutiva e Biologia Molecular - PPGGEvUFSCarAttribution-NonCommercial-NoDerivs 3.0 Brazilhttp://creativecommons.org/licenses/by-nc-nd/3.0/br/info:eu-repo/semantics/openAccessLevedurasTerroirVitivinícolaSaccharomyces cerevisiaeFermentaçãoTerrassosVinhoYeastWineryFermentationWineCIENCIAS BIOLOGICAS::BIOQUIMICA::BIOLOGIA MOLECULARCIENCIAS BIOLOGICAS::BIOQUIMICA::BIOQUIMICA DOS MICROORGANISMOSCIENCIAS BIOLOGICAS::GENETICACIENCIAS BIOLOGICASSeleção e caracterização molecular e fermentativa de leveduras personalizadas para a produção de vinhos brasileirosSelection and molecular and fermentative characterization of customized yeasts for the production of Brazilian winesinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesis60060009d9fa5c-2a23-45d0-8b2a-97cdb5ef416breponame:Repositório Institucional da UFSCARinstname:Universidade Federal de São Carlos (UFSCAR)instacron:UFSCARORIGINALNovaes, Hosana. 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dc.title.por.fl_str_mv |
Seleção e caracterização molecular e fermentativa de leveduras personalizadas para a produção de vinhos brasileiros |
dc.title.alternative.eng.fl_str_mv |
Selection and molecular and fermentative characterization of customized yeasts for the production of Brazilian wines |
title |
Seleção e caracterização molecular e fermentativa de leveduras personalizadas para a produção de vinhos brasileiros |
spellingShingle |
Seleção e caracterização molecular e fermentativa de leveduras personalizadas para a produção de vinhos brasileiros Novaes, Hosana Ribeiro de Leveduras Terroir Vitivinícola Saccharomyces cerevisiae Fermentação Terrassos Vinho Yeast Winery Fermentation Wine CIENCIAS BIOLOGICAS::BIOQUIMICA::BIOLOGIA MOLECULAR CIENCIAS BIOLOGICAS::BIOQUIMICA::BIOQUIMICA DOS MICROORGANISMOS CIENCIAS BIOLOGICAS::GENETICA CIENCIAS BIOLOGICAS |
title_short |
Seleção e caracterização molecular e fermentativa de leveduras personalizadas para a produção de vinhos brasileiros |
title_full |
Seleção e caracterização molecular e fermentativa de leveduras personalizadas para a produção de vinhos brasileiros |
title_fullStr |
Seleção e caracterização molecular e fermentativa de leveduras personalizadas para a produção de vinhos brasileiros |
title_full_unstemmed |
Seleção e caracterização molecular e fermentativa de leveduras personalizadas para a produção de vinhos brasileiros |
title_sort |
Seleção e caracterização molecular e fermentativa de leveduras personalizadas para a produção de vinhos brasileiros |
author |
Novaes, Hosana Ribeiro de |
author_facet |
Novaes, Hosana Ribeiro de |
author_role |
author |
dc.contributor.authorlattes.por.fl_str_mv |
http://lattes.cnpq.br/0537497035369247 |
dc.contributor.author.fl_str_mv |
Novaes, Hosana Ribeiro de |
dc.contributor.advisor1.fl_str_mv |
Cunha, Anderson Ferreira da |
dc.contributor.advisor1Lattes.fl_str_mv |
http://lattes.cnpq.br/0329741640375661 |
dc.contributor.authorID.fl_str_mv |
87e53366-6cbe-4c2c-a0f1-19362a93f923 |
contributor_str_mv |
Cunha, Anderson Ferreira da |
dc.subject.por.fl_str_mv |
Leveduras Terroir Vitivinícola Saccharomyces cerevisiae Fermentação Terrassos Vinho |
topic |
Leveduras Terroir Vitivinícola Saccharomyces cerevisiae Fermentação Terrassos Vinho Yeast Winery Fermentation Wine CIENCIAS BIOLOGICAS::BIOQUIMICA::BIOLOGIA MOLECULAR CIENCIAS BIOLOGICAS::BIOQUIMICA::BIOQUIMICA DOS MICROORGANISMOS CIENCIAS BIOLOGICAS::GENETICA CIENCIAS BIOLOGICAS |
dc.subject.eng.fl_str_mv |
Yeast Winery Fermentation Wine |
dc.subject.cnpq.fl_str_mv |
CIENCIAS BIOLOGICAS::BIOQUIMICA::BIOLOGIA MOLECULAR CIENCIAS BIOLOGICAS::BIOQUIMICA::BIOQUIMICA DOS MICROORGANISMOS CIENCIAS BIOLOGICAS::GENETICA CIENCIAS BIOLOGICAS |
description |
Brazilian wine production has been standing out with high quality awarded wines around the world. However, major changes are still needed so that our country can compete with other wineries in the world. Among them, we can highlight the use of selected yeasts adapted to grapes planted in Brazilian soil. So that they can, in addition to metabolizing the sugars present in the grapes, produce primary and secondary metabolic compounds crucial for the elaboration of a typical premium quality wine. In the Brazilian market there are only commercial yeast strains acquired from international suppliers, due to Brazil does not have this resource. The use of these commercial yeasts in the winemaking process does not provide the wine with its own organoleptic characteristics, since these strains, because they are not selected on Brazilian soil, do not have the adapted metabolic pathways necessary to increase the typicality of local wines. Observing this scenario, the present project followed the dynamics of microorganisms during 3 harvests/production both in the vines and during the fermentation process, in a winery in the region of Amparo-SP, aiming at the selection of native yeasts to act as initiators (starters) in the fermentation process. A similar process was carried out on a laboratory scale in January 2019 using the must grape that was being vinified at the winery in order to compare both fermentation processes. Through this monitoring, we isolated 406 yeasts from both processes, being 347 non-Saccharomyces yeasts that, after sequencing the ITS region, we identified that they were distributed in 23 different species and 65 Saccharomyces. When performing genotyping analyzes on these isolated Saccharomyces strains, 5 they were shown to be different from each other and also different from the commercial strains commonly used for wine production in Brazil. Therefore, they are new isolated strains. The other strains showed the same amplification profile of the commercial strains and the 5 new identified strains. The analyses also verified that the isolated Saccharomyces strains isolated in the winery environment actively participated in the fermentation process. These new strains were submitted to physiological analyzes to verify their capacity and performance in wine production. In all analyzes realized, they showed performance equal to or superior to that of commercial strains. These strains would already be naturally more adapted to the fermentation process and could bring peculiar characteristics to the production of wines, contributing to the elaboration of a distinct drink. In addition, an understanding of the yeast microbiota present both in the winery and in the fermentation process can help to better understand the succession dynamics of these microorganisms, being an important element in the characterization of the national wine’s terroir, thus preserving its historical identity, quality and geographical origin. |
publishDate |
2022 |
dc.date.accessioned.fl_str_mv |
2022-07-28T13:02:58Z |
dc.date.available.fl_str_mv |
2022-07-28T13:02:58Z |
dc.date.issued.fl_str_mv |
2022-03-04 |
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info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/masterThesis |
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dc.identifier.citation.fl_str_mv |
NOVAES, Hosana Ribeiro de. Seleção e caracterização molecular e fermentativa de leveduras personalizadas para a produção de vinhos brasileiros. 2022. Dissertação (Mestrado em Genética Evolutiva e Biologia Molecular) – Universidade Federal de São Carlos, São Carlos, 2022. Disponível em: https://repositorio.ufscar.br/handle/ufscar/16426. |
dc.identifier.uri.fl_str_mv |
https://repositorio.ufscar.br/handle/ufscar/16426 |
identifier_str_mv |
NOVAES, Hosana Ribeiro de. Seleção e caracterização molecular e fermentativa de leveduras personalizadas para a produção de vinhos brasileiros. 2022. Dissertação (Mestrado em Genética Evolutiva e Biologia Molecular) – Universidade Federal de São Carlos, São Carlos, 2022. Disponível em: https://repositorio.ufscar.br/handle/ufscar/16426. |
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https://repositorio.ufscar.br/handle/ufscar/16426 |
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Attribution-NonCommercial-NoDerivs 3.0 Brazil http://creativecommons.org/licenses/by-nc-nd/3.0/br/ |
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Universidade Federal de São Carlos Câmpus São Carlos |
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Universidade Federal de São Carlos Câmpus São Carlos |
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