Contribution of winery-resident Saccharomyces cerevisiae strains to spontaneous grape must fermentation

Antonie van Leeuwenhoek, International Journal of General and Molecular Microbiology

Volumn 85, Issue 2, 2004, Pages 159-164

  Ciani, Maurizio ^a   Mannazzu, Ilaria ^a   Marinangeli, Paola ^a   Clementi, Francesca ^a   Martini, Alessandro ^b  

^a UNIVERSITÀ POLITECNICA DELLE MARCHE   (Italy)

^b UNIVERSITY OF PERUGIA   (Italy)

Author keywords

PCR; Principal components analysis; Saccharomyces cerevisiae; Spontaneous must fermentation; Wine yeast origin

Indexed keywords

ACETALDEHYDE; ACETIC ACID; ACETIC ACID ETHYL ESTER; ISOBUTANOL; ISOPENTYL ALCOHOL; PENTANOL; PROPANOL;

FERMENTATION;

ARTICLE; CONTROLLED STUDY; FERMENTATION TECHNIQUE; FOOD ANALYSIS; FUNGAL STRAIN; FUNGUS ISOLATION; GRAPE MUST; NONHUMAN; POLYMERASE CHAIN REACTION; PRINCIPAL COMPONENT ANALYSIS; PRIORITY JOURNAL; SACCHAROMYCES CEREVISIAE; WINE; WINE INDUSTRY;

BASE SEQUENCE; DNA FINGERPRINTING; DNA PRIMERS; DNA, FUNGAL; FERMENTATION; FOOD HANDLING; ITALY; POLYMERASE CHAIN REACTION; ROUND WINDOW; SACCHAROMYCES CEREVISIAE; VITIS; WINE;

SACCHAROMYCES; SACCHAROMYCES CEREVISIAE; VITIS SP.;

EID: 1842638440     PISSN: 00036072     EISSN: None     Source Type: Journal    
DOI: 10.1023/B:ANTO.0000020284.05802.d7     Document Type: Article

References (19)

1. Ciani M. 1998. Wine vinegar production using base wines made with different yeast species. J. Sci. Food Agric. 78: 290-294.
2. Ciani M. and Maccarelli F. 1998. Oenological properties of non-Saccharomyces yeasts associated with wine-making. World J. Microb. Biot. 14: 199-203.
3. Ciani M., Maccarelli F., Martini A. and Vettorello G. 1997. Selezione di starter di vinificazione autoctoni della D.O.C. prosecco di Conegliano-Valdobbiadene. L'Enotecnico 10: 81-88.
4. Costantì M., Poblet M., Arola L., Mas A. and Guillarmon J.M. 1997. Analysis of yeast population during alcoholic fermentation in a newly established winery. Am. J. Enol. Vitic. 48: 339-344.
5. Egli C.M., Edinger W.D., Mitrakul C.M. and Henick-Kling T. 1998. Dynamics of indigenous and inoculated yeast populations and their effect on the sensory character of Riesling and Chardonnay wines. J. Appl. Microbiol. 85: 779-789.
6. Fernández-Espinar M.T., López V., Ramón D., Bartra E. and Querol A. 2001. Study of the authenticity of commercial wine yeast strains by molecular techniques. Int. J. Food Microbiol. 70: 1-10.
7. Guerra E., Sordi G., Mannazzu I., Clementi F. and Fatichenti F. 1999. Occurrence of wine yeasts on grapes subjected to different pesticide treatments. Ital. J. Food Sci. 3: 221-230.
8. Kurtzman C.P. and Fell J. 1998. In: Kurtzman C.P. and Fell J.W. (eds), The Yeast, A Taxonomic Study. Elsevier Press, Amsterdam.
9. Martini A. 1993. Origin and domestication of the wine yeast Saccharomyces cerevisiae. J. Wine Res. 4: 165-176.
10. Martini A., Ciani M. and Scorzetti G. 1996. Direct enumeration of and isolation of wine yeasts from grape surfaces. Am. J. Enol. Vitic. 47: 435-440.
11. Mortimer R. and Polsinelli M. 1999. On the origins of wine yeast. Res. Microbiol. 150: 199-204.
12. Ness F., Lavallée F., Dubordieu D., Aigle M. and Dulau L. 1993. Identification of yeast strains using the polymerase chain reaction. J. Sci. Food Agric. 62: 89-94.
13. Phaff H.J., Miller M.W. and Mrak E. 1978. In: The Life of Yeasts. Cambridge University Press, Cambridge, MA.
14. Rosini G., Federici F. and Martini A. 1982. Yeast flora of grape berries during ripening. Microbiol. Ecol. 8: 83-89.
15. Rosini G. 1984. Assessment of dominance of added yeast in wine fermentation and origin of Saccharomyces cerevisiae in wine-making. J. Gen. Appl. Microbiol. 30: 249-256.
16. Rosini G., Ciani M. and Vaughan-Martini A. 1988. Vino Sagrantino D.O.C.: Correlazione tra le colture di Saccharomyces cerevisiae isolate dai vini e quelle presenti nei locali di vinificazione. Ann. Microbiol. 38: 171-179.
17. Török T., Mortimer R.K., Romano P., Suzzi G. and Polsinelli M. 1996. Quest for wine yeasts - an old story revisited. J. Ind. Microbiol. 17: 303-313.
18. Vaughan-Martini A. and Martini A. 1995. Facts, myths and legends on the prime industrial microorganism. J. Ind. Microbiol. 14: 514-522.
19. Vaughan Martini A. and Martini A. 1998. Saccharomyces Meyen ex Rees. In: Kurtzman C.P. and Fell J.W. (eds), The Yeast, A Taxonomic Study. Elsevier Press, Amsterdam, pp. 358-371.