English   español  
Por favor, use este identificador para citar o enlazar a este item: http://hdl.handle.net/10261/3068
Compartir / Impacto:
Add this article to your Mendeley library MendeleyBASE
Ver citas en Google académico
Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Exportar otros formatos: Exportar EndNote (RIS)Exportar EndNote (RIS)Exportar EndNote (RIS)
Título : Yeast population dynamics during the fermentation and biological aging of sherry wines
Autor : Esteve Zarzoso, Braulio; Peris Torán, María José; García Maiquez, E; Uruburu, Federico; Querol, Amparo
Palabras clave : alcoholic fermentation
biological aging
sherry wines
Fecha de publicación : may-2001
Editor: American Society for Microbiology
Citación : Applied and Environmental Microbiology 67 (5) : 2056-2061 (2001)
Resumen: Molecular and physiological analyses were used to study the evolution of the yeast population, from alcoholic fermentation to biological aging in the process of 'fino' sherry wine making, The four races of 'flor' Saccharomyces cerevisiae (beticus, cheresiensis, montuliensis, and rouxii) exhibited identical restriction patterns for the region spanning the internal transcribed spacers 1 and 1 (ITS-1 and ITS-2) and the 5.8S rRNA gene, but this pattern was different, from those exhibited by non-flor S, cerevisiae strains. This flor-specific pattern was detected only after wines were fortified, never during alcoholic fermentation, and all the strains isolated from the velum exhibited the typical flor yeast pattern. By restriction fragment length polymorphism of mitochondrial DNA and karyotyping, we showed that (i) the native strain is better adapted to fermentation conditions than commercial strains; (ii) two different populations of S, cerevisiae strains are involved in the process of elaboration, of fine sherry wine, one of which is responsible for must fermentation and the other, for wine aging: and (iii) one strain was dominant in the flor population integrating the velum from sherry wines produced in Gonzalez Byass wineries, although other authors have described a succession of Faces of flor S, cerevisiae during wine aging. Analyzing all these results together, we conclude that yeast population dynamics during biological aging is a complex phenomenon and differences between yeast populations from different wineries can be observed.
URI : http://hdl.handle.net/10261/3068
Aparece en las colecciones: (IATA) Artículos
Ficheros en este ítem:
No hay ficheros asociados a este ítem.
Mostrar el registro completo

NOTA: Los ítems de Digital.CSIC están protegidos por copyright, con todos los derechos reservados, a menos que se indique lo contrario.