Yeasts associated to Malbec grape berries from Mendoza, Argentina

Journal of Applied Microbiology

Volumn 98, Issue 5, 2005, Pages 1055-1061

  Combina, Mariana ^a,b   Mercado, L ^a,b   Borgo, P ^a   Elia, A ^a   Jofre V ^a   Ganga, A ^c   Martinez, C ^c,d   Catania, C ^a  

^a INSTITUTO NACIONAL DE TECNOLOGÍA AGROPECUARIA INTA   (Argentina)

^b Facultad de Ciencias Naturales e Instituto M Lillo   (Argentina)

^c Ctro Estud Cie Tecn Aliment   (Chile)

^d UNIVERSIDAD DE SANTIAGO DE CHILE   (Chile)

Author keywords

Argentina; Grape berry; Malbec; Pre isolation; Yeast

Indexed keywords

BLENDING; CANDIDA; FRUITS;

ARGENTINA; GRAPE BERRY; HARVEST TIME; MALBEC; MICROFLORAE; PICHIA MEMBRANIFACIENS; PRE-ISOLATION; PRESSURIZED WATER; YEAST EXTRACTIONS; YEAST SPECIES;

YEAST;

MICROBIOLOGY; VINEYARD; YEAST;

ARGENTINA; ARTICLE; BERRY; CANDIDA; CANDIDA RAGHI; CANDIDA STELLATA; CLIMATE; COLONY FORMING UNIT; FOOD MICROBIOTECHNOLOGY; FUNGUS ISOLATION; GEOGRAPHIC DISTRIBUTION; GRAPE; HARVEST PERIOD; ISOLATION PROCEDURE; ISSATCHENKIA ORIENTALIS; KLOECKERA APICULATA; METSCHNIKOWIA PULCHERRIMA; MICROFLORA; NONHUMAN; PICHIA MEMBRANIFACIENS; RHODOTORULA; SACCHAROMYCODES LUDWIGII; YEAST;

ARGENTINA; MENDOZA; SOUTH AMERICA; WESTERN HEMISPHERE; WORLD;

CANDIDA; CANDIDA STELLATA; HANSENIASPORA UVARUM; ISSATCHENKIA ORIENTALIS; KLOECKERA; METSCHNIKOWIA PULCHERRIMA; MICROBIOTA; PICHIA MEMBRANIFACIENS; SACCHAROMYCODES LUDWIGII; VITACEAE; VITIS SP.;

EID: 17644362958     PISSN: 13645072     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2672.2005.02540.x     Document Type: Article

References (30)

1. Altschul, S.F., Gish, W., Miller, W., Myers, E.W. and Lipman, D.J. (1990) Basic local alignment search tool. Journal of Molecular Biology 215, 403-410.
2. Belin, J. (1972) Recherches sur la répartition des levures á la surface de la grappe de raisin. Vitis 11, 135-145.
3. Boulton, R., Singleton, V., Bisson, L. and Kunkee, R. (ed.) (1996) Yeast and biochemistry of ethanol fermentation. In Principles and Practices of Winemaking. pp. 102-192. New York, NY, USA.: Chapman and Hall.
4. van Broock, M., Zajonskovsky, I., Assadourian, M., Lavalle, L. and Caballero, A. (1996) Wine yeasts associated to Merlot type grapes from North Patagonian region. An ecological study. Proceedings of the 10th International Biotechnology Symposium and 9th International Symposium on Yeasts. Sydney, Australia, pp. 13-15.
5. Brown, W. (1915) Studies in the physiology of parasitism I. The action of Botritis cinerea. Annals of Botanic 29, 313-348.
6. Catania, C. and Avagnina, S. (1997) La problemática de la limitación de áreas vitícolas en Argentina. Tomo 1. Viticulture. Proceeding of the XXII Congrès de la Vigne et du Vin. Buenos Aires, Argentina, pp. 1-7.
7. Dubois, C., Manginot, C., Roustan, J., Sablayrolles, J. and Barre, P. (1996) Effect of variety, year, and grape maturity on the kinetics of alcoholic fermentation. American Journal of Enology and Viticulture 47, 363-368.
8. Duhail, C. (1999) La pourriture du raisin: facteurs de sélection des microorganismes dominants et incidents œnologiques. PhD Thesis, University of Bordeaux, France.
9. Esteve-Zarzoso, B., Belloch, C., Uruburu, F. and Querol, A. (1999) Identification of yeasts by RFLP analysis of the 5-8S rRNA gene and two ribosomal internal transcribed spacers. International Journal of Systematic Bacteriology 49, 329-337.
10. Fleet, G. (1999) Microorganisms in food ecosystems. International Journal of Food Microbiology 50, 101-117.
11. Fleet, G. and Heard, G. (1993) Yeast-growth during fermentation. In Wine Microbiology and Biotechnology ed. Fleet, G. pp. 27-54. Australia: Harwood Academic Publishers.
12. Granchi, L., Bosco, M., Messini, A. and Vicenzini, M. (1999) Rapid detection and quantification of yeast species during spontaneous wine fermentation by PCR-RFLP analysis of the rRNA ITS region. Journal of Applied Microbiology 87, 949-956.
13. Hardie, W.J., O'Brien, T.P. and Jaudzems, V.G. (1996) Morphology, anatomy and development of the pericarp after anthesis in grape Vitis vinifera L. Australian Journal of Grape and Wine Research 2, 97-142.
14. Jolly, N., Augustyn, O. and Pretorius, I. (2003) The occurrence of non-Saccharomyces yeast species over three vintages on four vineyards and grape musts from four production regions of the Western Cape, South Africa. South African Journal of Enology and Viticulture 24, 35-42.
15. Kurtzman, C.P. and Fell, J.W. (eds) (1998) The Yeast: A Taxonomic Study, 4th edn, revised and enlarged. Amsterdam, The Netherlands: Elsevier Science Publisher.
16. Longo, E., Cansado, J., Agrelo, D. and Villa, T. (1991) Effect of climatic conditions on yeast diversity in grape justs from Northwest Spain. American Journal of Enology and Viticulture 42, 141-144.
17. Loureiro, V. and Malfeito-Ferreira, M. (2003) Spoilage yeasts in the wine industry. International Journal of Food Microbiology 86, 23-50.
18. Martini, A. and Martini, A.V. (1990) Grape must fermentation past and present. In Yeast Technology ed. Spencer, J.F.T. and Spencer, D.M. pp. 105-123. Berlin, Germany: Spring Verlag.
19. Martini, A.V. and Martini, A. (1995) Facts, myths and legends on the prime industrial microorganism. Journal of Industrial Microbiology 14, 514-522.
20. Martini, A., Federici, F. and Rosini, G. (1980) A new approach to the study of yeast ecology of natural substrates. Canadian Journal of Microbiology 26, 856-859.
21. Martini, A., Ciani, M. and Scorzetti, G. (1996) Direct enumeration and isolation of wine yeast from grape surfaces. American Journal of Enology and Viticulture 47, 435-440.
22. Mortimer, R. and Polsinelli, M. (1999) On the origins of wine yeast. Research Microbiology 150, 199-204.
23. Padgett, M. and Morrison, J.C. (1990) changes in grape berry exudates during fruit development and their effect on mycelial growth of Botrytis cinerea. Journal of American Society of Horticultural Sciences 115, 269-273.
24. Phaff, H.J. and Stammer, W. (1980) Specificity of natural habitats for yeast and yeast-like organisms. In Biology and Activities of Yeast ed. Skinner, F., Passmore, S. and Davenport, R. pp. 79-102. London, UK: Academic Press.
25. Rementeria, A., Rodriguez, J., Cadaval, A., Amenazar, R., Muguruza, F., Hernando, F. and Sevilla, M. (2003) Yeast associated with spontaneous fermentations of white wines from the 'Txakoli de Bizkaia' region (Basque Country, North Spain). International Journal of Food Microbiology 86, 201-207.
26. Ribereau-Gayon, P., Dubourdieu, D., Donéche, B. and Lonvaud, A. (eds) (2000) Cytology, taxonomy and ecology of grape and wine yeast. In Handbook of Enology - The Microbiology of Wine and Vinifications. Vol. 1, pp. 1-49. New York, NY, USA: John Wiley and Sons Ltd.
27. Rosini, G., Federici, F. and Martini, A. (1982) Yeast flora of grapes during ripening. Microbial Ecology 8, 83-89.
28. w) on the growth of some epiphytic microorganisms isolated from grape berry. Vitis 40, 75-78.
29. Sanchez de Cos, P., Gonzalez, S. and Cardell, E. (1999) Isolation and identification of the yeast biota in the D.O. Valle de La Orotava (1st part). Viticultural and Enological Sciences 54, 21-25.
30. White, T., Bruns, T., Lee, S. and Taylor, J. (1990) Amplification and direct sequencing of fungi ribosomal RNA genes for phylogenetics. In PCR Protocols. A Guide to Methods and Applications ed. Innis, M., Gelfand, D., Sninsky, J. and White, T. pp. 315-322. San Diego, CA, USA: Academics Press.