English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/163602
logo share SHARE logo core CORE   Add this article to your Mendeley library MendeleyBASE

Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Exportar a otros formatos:


Population analysis of biofilm yeasts during fino sherry wine aging in the Montilla-Moriles D.O. region

AuthorsMarín-Menguiano, Miriam ; Romero-Sanchez, Sandra; Barrales, Ramón R.; Ibeas, José I.
KeywordsSherry wine
Biological aging
Saccharomyces cerevisiae
Flor yeast
Issue Date2017
CitationInternational Journal of Food Microbiology 244: 67-73 (2017)
AbstractFino is the most popular sherry wine produced in southern Spain. Fino is matured by biological aging under a yeast biofilm constituted of Saccharomyces cerevisiae yeasts. Although different S. cerevisiae strains can be identified in such biofilms, their diversity and contribution to wine character have been poorly studied. In this work, we analyse the flor yeast population in five different wineries from the Montilla-Moriles D.O. (Denominación de Origen) in southern Spain. Yeasts present in wines of different ages were identified using two different culture-dependent molecular techniques. From 2000 individual yeast isolates, five different strains were identified with one of them dominating in four out of the five wineries analysed, and representing 76% of all the yeast isolates collected. Surprisingly, this strain is similar to the predominant strain isolated twenty years ago in Jerez D.O. wines, suggesting that this yeast is particularly able to adapt to such a stressful environment. Fino wine produced with pure cultures of three of the isolated strains resulted in different levels of acetaldehyde. Because acetaldehyde levels are a distinctive characteristic of fino wines and an indicator of fino aging, the use of molecular techniques for yeast identification and management of yeast populations may be of interest for fino wine producers looking to control one of the main features of this wine.
Identifiersdoi: 10.1016/j.ijfoodmicro.2016.12.019
e-issn: 1879-3460
issn: 0168-1605
Appears in Collections:(CABD) Artículos
Files in This Item:
File Description SizeFormat 
accesoRestringido.pdf15,38 kBAdobe PDFThumbnail
Show full item record
Review this work

Related articles:

WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.