The microbial ecology of wine grape berries
A Barata, M Malfeito-Ferreira, V Loureiro - International journal of food …, 2012 - Elsevier
Grapes have a complex microbial ecology including filamentous fungi, yeasts and bacteria
with different physiological characteristics and effects upon wine production. Some species …
with different physiological characteristics and effects upon wine production. Some species …
Identification of yeasts by RFLP analysis of the 5.8 S rRNA gene and the two ribosomal internal transcribed spacers
B Esteve-Zarzoso, C Belloch… - … of Systematic and …, 1999 - microbiologyresearch.org
The identification and classification of yeasts have traditionally been based morphological,
physiological and biochemical traits. Various kits have been developed as rapid systems for …
physiological and biochemical traits. Various kits have been developed as rapid systems for …
Spoilage yeasts in the wine industry
V Loureiro, M Malfeito-Ferreira - International journal of food microbiology, 2003 - Elsevier
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 …
acidity and reduced water activity (aw). A few species are capable of spoiling foods …
Direct profiling of the yeast dynamics in wine fermentations
We present a method to directly characterize the yeast diversity present in wine
fermentations by employing denaturing gradient gel electrophoresis (DGGE) of polymerase …
fermentations by employing denaturing gradient gel electrophoresis (DGGE) of polymerase …
Evidence for S. cerevisiae Fermentation in Ancient Wine
Saccharomyces cerevisiae is the principal yeast used in modern fermentation processes,
including winemaking, breadmaking, and brewing. From residue present inside one of the …
including winemaking, breadmaking, and brewing. From residue present inside one of the …
Effects of fermentation temperature and Saccharomyces species on the cell fatty acid composition and presence of volatile compounds in wine
Low temperature alcoholic fermentations are becoming more frequent due to the wish to
produce wines with more pronounced aromatic profiles. However, their biggest drawback is …
produce wines with more pronounced aromatic profiles. However, their biggest drawback is …
Analysis of yeast populations during alcoholic fermentation: a six year follow-up study
Wine yeasts were isolated from fermenting Garnatxa and Xarel. lo musts fermented in a
newly built and operated winery between 1995 and 2000. The species of non …
newly built and operated winery between 1995 and 2000. The species of non …
Acetate ester formation in wine by mixed cultures in laboratory fermentations
V Rojas, JV Gil, F Piñaga, P Manzanares - International Journal of Food …, 2003 - Elsevier
Two non-Saccharomyces wine yeast strains, Hanseniaspora guilliermondii 11104 and
Pichia anomala 10590, selected as good producers of acetate esters when grown on …
Pichia anomala 10590, selected as good producers of acetate esters when grown on …
Oenological consequences of sequential inoculation with non-Saccharomyces yeasts (Torulaspora delbrueckii or Metschnikowia pulcherrima) and Saccharomyces …
E González-Royo, O Pascual, N Kontoudakis… - … Food Research and …, 2015 - Springer
The use of non-Saccharomyces yeasts for the production of quality wine has become
increasingly frequent in recent years. Several studies of the influence of Torulaspora …
increasingly frequent in recent years. Several studies of the influence of Torulaspora …
Isolation and identification of yeasts associated with vineyard and winery by RFLP analysis of ribosomal genes and mitochondrial DNA
J Sabate, J Cano, B Esteve-Zarzoso… - Microbiological …, 2002 - Elsevier
Yeast colonies isolated from vineyard and cellar substrates were analysed in the present
study. Yeast species assessment was carried out by amplification and digestion of a region …
study. Yeast species assessment was carried out by amplification and digestion of a region …