Por favor, use este identificador para citar o enlazar a este item:
http://hdl.handle.net/10261/163602
COMPARTIR / EXPORTAR:
SHARE CORE BASE | |
Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL | DATACITE | |
Título: | Population analysis of biofilm yeasts during fino sherry wine aging in the Montilla-Moriles D.O. region |
Autor: | Marín-Menguiano, Miriam CSIC; Romero Sánchez, Sandra CSIC; Barrales, Ramón R. CSIC ORCID; Ibeas, José I. CSIC ORCID | Palabras clave: | Sherry wine Yeast Biological aging Biofilms Velum Saccharomyces cerevisiae Flor yeasts |
Fecha de publicación: | 2017 | Editor: | Elsevier | Citación: | International Journal of Food Microbiology 244: 67-73 (2017) | Resumen: | Fino 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. | URI: | http://hdl.handle.net/10261/163602 | DOI: | 10.1016/j.ijfoodmicro.2016.12.019 | Identificadores: | doi: 10.1016/j.ijfoodmicro.2016.12.019 e-issn: 1879-3460 issn: 0168-1605 |
Aparece en las colecciones: | (CABD) Artículos |
Ficheros en este ítem:
Fichero | Descripción | Tamaño | Formato | |
---|---|---|---|---|
accesoRestringido.pdf | 15,38 kB | Adobe PDF | Visualizar/Abrir |
CORE Recommender
PubMed Central
Citations
2
checked on 05-abr-2024
SCOPUSTM
Citations
18
checked on 20-abr-2024
WEB OF SCIENCETM
Citations
15
checked on 27-feb-2024
Page view(s)
294
checked on 23-abr-2024
Download(s)
123
checked on 23-abr-2024
Google ScholarTM
Check
Altmetric
Altmetric
Artículos relacionados:
NOTA: Los ítems de Digital.CSIC están protegidos por copyright, con todos los derechos reservados, a menos que se indique lo contrario.