Flow cytometric analysis of Saccharomyces cerevisiae populations in high-sugar Chardonnay fermentations

Journal of the Science of Food and Agriculture

Volumn 87, Issue 3, 2007, Pages 527-533

  Farthing, Jeffrey B ^a   Rodriguez, Susan B ^b   Thornton, Roy J ^b  

^a Rutherford Hill Winery   (United States)

^b CALIFORNIA STATE UNIVERSITY   (United States)

Author keywords

Flow cytometry; FTIR; Saccharomyces cerevisiae; Wine

Indexed keywords

SACCHAROMYCES CEREVISIAE; VITACEAE;

EID: 33846876563     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.2752     Document Type: Article

References (30)

1. Boulton RB, Singleton VL, Bisson LF and Kunkee RE, Principles and Practices of Winemaking. Aspen, Gaithersburg, MD (1999).
2. Boyd AR, Gunesekera TS, Attfield PV, Simic K, Vincent SF and Veal DA, A flow-cytometric method for determination of yeast viability and cell number in a brewery. FEMS Yeast Res 3:11-16 (2003).
3. Bruetschy A, Laurent M and Jacquet R, Use of flow cytometry in oenology to analyse yeasts. Lett Appl Microbiol 18:343-345 (1994).
4. Hutter K, Flow cytometric determinations of glycogen content of yeast during fermentation. J Inst Brew 108:52-53 (2002).
5. Hutter K, Flow cytometry: a new tool for direct control of fermentation process. J Inst Brew 108:48-51 (2002).
6. Malacrino P, Zapparoli G, Torriani S and Dellaglio F, Rapid detection of viable yeasts and bacteria in wine by flow cytometry. J Microbiol Methods 45:127-134 (2001).
7. Malacrino P, Tosi E, Caramia G, Frisco R and Zapparoli G, The vinification of partially dried grapes: a comparative fermentation study of Saccharomyces cerevisiae strains under high sugar stress. Lett Appl Microbiol 40:466-472 (2005).
8. Müller S and Losche A, Population profiles of a commercial yeast strain in the course of brewing. J Food Eng 63:375-381 (2004).
9. Porro D, Martegagni E, Ranzi B and Alberghina L, Identification of different daughter and parent subpopulations in an asynchronously growing Saccharomyces cerevisiae population. Res Microbiol 148:205-215 (1997).
10. Thornton R, Godfrey W, Gilmour L and Alsharif R, Evaluation of yeast viability and concentration during wine fermentation using flow cytometry. [Online]. Becton Dickinson Application Note (2002). Available: http://www.bdbiosciences.com/immunocytometry_systems/application_notes/ [1 November 2006].
11. Chaney DE, Rodriguez SB, Fugelsang KC and Thornton RJ, Managing high density commercial scale wine fermentations. J Appl Microbiol 100:689-698 (2006).
12. Fiala J, Lloyd DR, Rychtera M, Kent CA and Al-Rubeai M, Evaluation of cell numbers and viability of Saccharomyces cerevisiae by different counting methods. Biotechnol Tech 13:787-795 (1999).
13. Wildenradt H and Caputi A, Wine analysis collaborative study. Am J Enol Vitic 28:145-149 (1975).
14. Kupina S and Shrikhande A, Evaluation of a Fourier transform infrared instrument for rapid quality-control wine analyses. Am J Enol Vitic 54:131-134 (2003).
15. Urtubia A, Pérez-Correa JR, Meurens M and Agosin E, Monitoring large scale wine fermentations with infrared spectroscopy. Talanta 64:778-764 (2004).
16. Moreira J and Santos L, Spectroscopic interferences in Fourier transform infrared wine analysis. Anal Chim Acta 513:263-268 (2004).
17. Silverstein R, Bassler G and Morrill T, Spectrometric Identification of Organic Compounds (5th edn). Wiley, New York (1991).
18. 2, yeast strain and grape variety. Am J Enol Vitic 24:130-135 (1973).
19. Killian E and Ough C, Fermentation esters-formation and retention as affected by fermentation temperature. Am J Enol Vitic 30:301-305 (1979).
20. Ough C and Amerine M, Studies with controlled fermentation X. Effect of fermentation temperature on some volatile compounds in wine. Am J Enol Vitic 18:157-164 (1967).
21. Williams L and Boulton R, Modeling and prediction of evaporative ethanol loss during wine fermentations. Am J Enol Vitic 34:234-242 (1983).
22. Zoecklein BW, Fugelsang KC, Gump BH and Nury FS, Wine Analysis and Production. Aspen, Gaithersburg, MD (1995).
23. Buescher W, Siler C, Morris J, Threlfall R, Main G and Cone G, High alcohol wine production from grape juice concentrates. Am J Enol Vitic 52:345-351 (2001).
24. Julien A, Roustan J-L, Dulau L and Sablayrolles J-M, Comparison of nitrogen and oxygen demands of enological yeasts: technological consequences. Am J Enol Vitic 51:215-222 (2000).
25. Vos P and Gray R, The origin and control of hydrogen sulfide during fermentation of grape must. Am J Enol Vitic 30:187-196 (1979).
26. Vos P, Crous E and Swart L, Fermentation and the optimal nitrogen balance of musts. Wynboer 582:58-62 (1980).
27. Vos P, Zeeman W and Heymann H, The effect of wine quality of diammonium phosphate additions to musts, in Proceedings of the South African Society of Enology and Viticulture, pp. 87-109 (1978).
28. Lawless H and Heymann H, Sensory Evaluation of Food: Principles and Practices. Chapman & Hall, New York, pp. 116-139 (1998).
29. Divol B and Lonvaud-Funel A, Evidence for viable but non-culturable yeast in botrytis-affected wine. J Appl Microbiol 99:85-93 (2005).
30. Millet V and Lonvaud-Funel A, The viable but non-culturable state of wine microorganisms during storage. Letts Appl Microbiol 30:136-141 (2000).