NDLI: Effect of the use of commercial Saccharomyces strains in a newly established winery in Ronda (Málaga, Spain)

Content Provider	Springer Nature Link
Author	Clavijo, Almudena Calderón, Isabel L. Paneque, Patricia
Copyright Year	2010
Abstract	An ecological study of the yeasts present in a spontaneous and an inoculated fermentation in red wine was carried out in 2005 vintage in a winery located in the Denomination of Origin “Sierras de Málaga” (Málaga, southern of Spain). The winery operated by the first time with the 2003 vintage and since then, has used commercial yeast inocula to start alcoholic fermentation. Yeast isolates were identified by PCR-RFLP analysis of the 5.8S-ITS region from the ribosomal DNA and by mitochondrial DNA RFLP analysis. Except for non-Saccharomyces yeasts found in the fresh must before fermentation, all the isolates were found to be commercial Saccharomyces cerevisiae strains employed by the winery during the successive vintages; thus, no indigenous Saccharomyces yeasts were isolated during fermentation. The same four restriction patterns were found in non inoculated and inoculated vats, although with different frequencies. The use of commercial yeast starter in a new established winery seems to have prevented the development of a resident indigenous Saccharomyces flora.
Starting Page	727
Ending Page	731
Page Count	5
File Format	PDF
ISSN	00036072
Journal	Antonie van Leeuwenhoek
Volume Number	99
Issue Number	3
e-ISSN	15729699
Language	English
Publisher	Springer Netherlands
Publisher Date	2010-10-02
Publisher Place	Dordrecht
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Saccharomyces cerevisiae Alcoholic fermentation Inoculation New winery Microbiology Soil Science & Conservation Plant Sciences Medical Microbiology
Content Type	Text
Resource Type	Article
Subject	Medicine Molecular Biology Microbiology

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