Bioprospecting and Selection of Indigenous Saccharomyces cerevisiae Yeasts from Pozo de Los Algarrobos (Argentina) for the Production of Genuine White Wines
, MarÃa Victoria Mestre 1,2, Mercedes Fabiana Vargas 1, Selva Valeria Chimeno 3, Fabio Vazquez 1 and Yolanda Paola Maturano 1,2,*Round 1
Reviewer 1 Report
Comments and Suggestions for Authors
It is a clear and objectiv work.
Comments for author File: 
Comments.pdf
Author Response
Reviewer: 1
General comments – It is a well-organized work that shows the advantages of using local indigenous yeasts in the production of white wine on a small and large scale. This work must continue with the volatile compound’s quantification. Sensory analysis is always a little subjective and today it is possible to quantify volatiles, which makes the results much more objective.
Specific comments
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Line |
where is |
Suggestion |
Response |
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28 |
(100L) |
(100 L) |
We replaced “(100L)” by “(100 L)” |
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29 |
(12,000L) |
(12,000 L) |
We replaced “(12,000L)” by “(12,000 L)” |
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335 |
his is a table |
are described (or present) in the table |
We changed the legend of Table 2 “General analytical parameters of wines obtained to laboratory scale.” |
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451 |
Results section |
results section |
We replaced “Results section” by “results section” (line 454) |
Author Response File: Author Response.pdf
Reviewer 2 Report
Comments and Suggestions for Authors
A interesting manuscript on the selection of indigenous Saccharomyces cerevisiae yeasts with practical value for white wine fermentation. The manuscript is generally well written, easy to understand. The materials and methods used are suitable for such a study, the results are clearly presented and adequately discussed. It is suggested to be accepted after minor revision (Please find the annotations in PDF attachment).
Comments for author File: Comments.pdf
Author Response
Reviewer: 2
A interesting manuscript on the selection of indigenous Saccharomyces cerevisiae yeasts with practical value for white wine fermentation. The manuscript is generally well written, easy to understand. The materials and methods used are suitable for such a study, the results are clearly presented and adequately discussed. It is suggested to be accepted after minor revision (Please find the annotations in PDF attachment).
Lines 114, 123, 127 and 133 replace “S. cerevisiae” by italic form “S. cerevisiae”
The text in the figure2, 3 is not clear (also for Fig. 6); the legend looks incomplete
“Pozo de Los Algarrobos, San Juan, Argentina, the winemaking region where Chardonnay 279 and Viognier grapes .
We modified the text in Figures as suggested by the reviewer.
Figure 2. Gel electrophoresis images of DNA fingerprinting using delta 12 and delta 21 primers: A) Viognier patterns, B) Chardonnay patterns (Lines 279- 280).
Figure 3. Characterization of indigenous strains isolated from Viognier and Chardonnay grape musts, with colors indicating the onset of fermentation in the trials (Lines 293- 294).
Figure 6. A) Principal Component Analysis (PCA) of sensory attributes obtained from tasting by a trained panel, and (B) Results of the preference analysis obtained from the hedonic tasting of wines on a pilot and industrial scale (Lines 411- 413).
Line 309 “low or medium potential for H2S production” It is recommended to provide the experimental results of hydrogen sulfide.
We added “(corresponding to levels 2 and 3 of the proposed scale)” in lines 309-310.
Author Response File: Author Response.pdf
Reviewer 3 Report
Comments and Suggestions for Authors
Yeasts play a crucial role in the winemaking process contributing to the typicity and 16 originality of wines in a region. Generally, it's a very interesting topic. In the manuscript fermentation-3001344, the author reported several newly selected yeasts of origin and investigated their properties for wine production. This manuscript fit well the scope of Fermentation.
On the whole, the manuscript is well written. However, the manuscript should be reconstructed as some paragraphs are two short and less informative. Especially, the parts of Discussion and Conclusion should be greatly improved. For the Discussion, the authors should focus on the significance of their discovery against previous study. The Conclusion should be take-home message concerning their newly isolated strains and highlight the stains main properties as wine production starter.
Minors
1. S. cerevisiae should be in italic throughout the manuscript and should be fully written when appear for the first time.
2. the quality of the figure 5 and figure 6 should be improved.
Author Response
Reviewer 3
Yeasts play a crucial role in the winemaking process contributing to the typicity and 16 originality of wines in a region. Generally, it's a very interesting topic. In the manuscript fermentation-3001344, the author reported several newly selected yeasts of origin and investigated their properties for wine production. This manuscript fit well the scope of Fermentation.
On the whole, the manuscript is well written. However, the manuscript should be reconstructed as some paragraphs are two short and less informative. Especially, the parts of Discussion and Conclusion should be greatly improved. For the Discussion, the authors should focus on the significance of their discovery against previous study. The Conclusion should be take-home message concerning their newly isolated strains and highlight the stains main properties as wine production starter.
We modified in discussion the following sentences:
Lines 481-483: changed “showed the best enological characteristics and were among the strains that fermented more rapidly at low temperatura” by “exhibited the best oenological characteristics and were among the strains that fermented most rapidly in the various trials conducted, including high concentrations of sugars, ethanol, and SO2, as well as at low temperatures.”
Lines 504-507: changed “V22 in our study exhibited a similar behavior both at laboratory and pilot scale, and the produced wines presented the same sensorial attributes” by “in our study, strain V22 demonstrated consistent behavior both at the laboratory and pilot scale, and the elaborated wines exhibited identical sensory attributes, such as structure, varietal typicity, floral and fruity notes, as well as uniform overall intensity.”
We added in conclusions the following sentences:
Lines 527- 530: “….indigenous strain V22 was selected for its fermentative capabilities, rendering it an optimal choice for successful vinification. Additionally, wines produced across all three vinification scales exhibited distinctive characteristics compared to those made with the commercial strain.”
Lines 535- 536: “…indicate that the use of the selected indigenous strain V22 yields a profile significantly different,…”
Minors
1. S. cerevisiae should be in italic throughout the manuscript and should be fully written when appear for the first time.
We reviewed the entire manuscript and changed, where necessary, what was requested
2. the quality of the figure 5 and figure 6 should be improved
We improved the Figures 5 and 6.
Author Response File: Author Response.pdf
Round 2
Reviewer 3 Report
Comments and Suggestions for Authors
No further revision needed.
