The identification and classification of yeasts have traditionally been based morphological,
physiological and biochemical traits. Various kits have been developed as rapid systems for …

Yeasts play a central role in the spoilage of foods and beverages, mainly those with high
acidity and reduced water activity (aw). A few species are capable of spoiling foods …

Biologists use a system of identification based on the degree of physical and physiological
similarity between organisms known as taxonomy. Early attempts at classifi cation involved …

We present a method to directly characterize the yeast diversity present in wine
fermentations by employing denaturing gradient gel electrophoresis (DGGE) of polymerase …

A new primer pair (delta12–delta21) for polymerase chain reaction-based yeast typing was
designed using the yeast genome sequence. The specificity of this primer pair was checked …

In this study, we identified a total of 33 wine yeast species and strains using the restriction
patterns generated from the region spanning the internal transcribed spacers (ITS 1 and 2) …

For more than 6000 years, wine has been made from grape must simply by allowing the
yeasts, associated with grape berries, to ferment the sugars to ethanol, carbon dioxide, and …

To study the impact of yeast populations on wine flavour and to better understand yeast
growth dynamics, wines were produced by the (i) indigenous microflora,(ii) vigorous yeast …

Abstract L. GRANCHI, M. BOSCO, A. MESSINI and M. VINCENZINI. 1999. PCR–RFLP
analysis of the rDNA–ITS (internal transcribed spacer) region was applied to 174 yeast …

Although the use of starter cultures in winemaking has improved the reproducibility and
predictability of wine quality, the main drawback to this practice is the lack of the typical traits …