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

Ciani, Maurizio and Mannazzu, Ilaria Maria and Marinangeli, Paola and Clementi, Francesca and Martini, Alessandro (2004) Contribution of winery-resident Saccharomyces cerevisiae strains to spontaneous grape must fermentation. Antonie van Leeuwenhoek, Vol. 85 (2), p. 159-164. eISSN 1572-9699. Article.

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DOI: 10.1023/B:ANTO.0000020284.05802.d7


The origin of the Saccharomyces cerevisiae strains that are responsible for spontaneous grape must fermentation was investigated in a long-established industrial winery by means of two different approaches. First, seven selected components of the analytical profiles of the wines produced by 58 strains of S. cerevisiae isolated from different sites and phases of the production cycle of a Grechetto wine were subjected to Principal Components Analysis. Secondly, the same S. cerevisiae isolates underwent PCR fingerprinting by means of primers. The results obtained by both methods demonstrate unequivocally that under real vinification conditions, the S. cerevisiae strains colonising the winery surfaces are the ones that carry out the natural must fermentation.

Item Type:Article
ID Code:3814
Uncontrolled Keywords:PCR, principal components analysis, Saccharomyces cerevisiae, spontaneous must fermentation, wine yeast origin
Subjects:Area 07 - Scienze agrarie e veterinarie > AGR/16 Microbiologia agraria
Divisions:001 Università di Sassari > 01 Dipartimenti > Scienze ambientali agrarie e biotecnologie agro-alimentari
Publisher:Springer Netherlands
Deposited On:03 May 2010 18:27

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