Ecological study of wine yeast in inoculated vats from La Mancha region

Barrajón, N.; Arévalo‐Villena, María; Rodríguez-Aragón, Licesio J.; Briones, Ana

doi:10.1016/j.foodcont.2008.10.002

Cited by 48 publications

(32 citation statements)

References 13 publications

(6 reference statements)

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“…Data reported by Barrajón et al (2009) were used to select the wild strains which had successfully competed with commercial starters from different vats and wineries. All wild strains selected for this study were found over 30% in their corresponding fermentation vat.…”

Section: Yeast Strainsmentioning

confidence: 99%

“…In the same Figure the data about of the imposition of these wild yeasts in wineries are also included; these values were reported by Barrajón et al (2009) in a previous study of the population dynamics in vats of the cellars. When the laboratory scale results were compared with the winery results it was noticed that the degree of imposition of the wild yeast had improved with respect to the behaviour in the cellars.…”

Section: Implantation Of Yeasts In Co-fermentationsmentioning

confidence: 99%

“…2 Implantation of wild yeasts in the wineries (Barrajón et al 2009) and in cofermentations at the laboratory scale. a direct inoculation; b scaled up inoculation World J Microbiol Biotechnol (2011) 27:2703-27102707 greater than 1.3 h. Generally, the wild yeasts exhibited a higher vitality than the commercial strains under identical conditions.…”

Section: Fermentation Performancementioning

confidence: 99%

“…Since the 1980s, use of starter cultures has become increasingly widespread, improving the end product by facilitating and standardizing the winemaking process. However, a number of studies have shown that starter cultures cannot always be relied upon to displace wild Saccharomyces yeasts (Barrajón et al 2009;Heard and Fleet 1985), which are well adapted to the winery environment (Ciani et al 2004;Valero et al 2007) and compete with commercial starters during fermentation.…”

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Enological properties in wild and commercial Saccharomyces cerevisiae yeasts: relationship with competition during alcoholic fermentation

Barrajón

Arévalo‐Villena

Úbeda

et al. 2011

World J Microbiol Biotechnol

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Commercial yeasts are widely used in winemaking to carry out the alcoholic fermentation; nevertheless, some wild strains may compete with them and even dominate the process. In this research, 21 prevailing wild strains isolated from inoculated musts were chosen in order to study the competition between them and commercial yeasts. Some biotechnological properties which could enhance their performance during the process were also studied, such as vitality, killer factor, resistance to high concentrations of sugar, ethanol and SO 2 or trehalose and glycogen cell content. All yeasts, both commercial and wild strains, showed resistance to the killer toxin and they were all able to growth under adverse conditions. However, vitality and carbohydrate content were strain dependent in around 70% of the cases; the wild strain had a higher vitality and accumulated less trehalose than its commercial counterpart.

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Section: Yeast Strainsmentioning

confidence: 99%

Section: Implantation Of Yeasts In Co-fermentationsmentioning

confidence: 99%

Section: Fermentation Performancementioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Enological properties in wild and commercial Saccharomyces cerevisiae yeasts: relationship with competition during alcoholic fermentation

Barrajón

Arévalo‐Villena

Úbeda

et al. 2011

World J Microbiol Biotechnol

Self Cite

View full text Add to dashboard Cite

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“…Among the desirable and traditional oenological criteria, the following are the most frequently evaluated during the selection protocol: high fermentation performance, resistance to, and low production of, sulphur dioxide; low production of hydrogen sulphide and low volatile acidity; resistance to ethanol; positive influence on wine aroma. In recent studies addressed to the selection of indigenous starter cultures, another trait considered was the evaluation of strain ability to dominate natural yeast population (strain implantation), always present during must fermentation [11,12]. "Matera DOC" is a little wine-production of Basilicata, Southern Italy, which awarded its Registered Designation of Origin (DOC) classification in 2005.…”

Section: Introductionmentioning

confidence: 99%

IndigenousSaccharomyces cerevisiaeyeasts as a source of biodiversity for the selection of starters for specific fermentations

Capece

Romaniello

Pietrafesa

et al. 2014

BIO Web of Conferences

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Abstract. The long-time studies on wine yeasts have determined a wide diffusion of inoculated fermentations by commercial starters, mainly of Saccharomyces. Although the use of starter cultures has improved the reproducibility of wine quality, the main drawback to this practice is the lack of the typical traits of wines produced by spontaneous fermentation. These findings have stimulated wine-researchers and wine-makers towards the selection of autochthonous strains as starter cultures. The objective of this study was to investigate the biodiversity of 167 S. cerevisiae yeasts, isolated from spontaneous fermentation of grapes. The genetic variability of isolates was evaluated by PCR amplification of inter-δ region with primer pair δ2/δ12. The same isolates were investigated for characteristics of oenological interest, such as resistance to sulphur dioxide, ethanol and copper and hydrogen sulphide production. On the basis of technological and molecular results, 20 strains were chosen and tested into inoculated fermentations at laboratory scale. The experimental wines were analyzed for the content of some by-products correlated to wine aroma, such as higher alcohols, acetaldehyde, ethyl acetate and acetic acid. One selected strain was used as starter culture to perform fermentation at cellar level. The selection program followed during this research project represents an optimal combination between two different trends in modern winemaking: the use of S. cerevisiae as starter cultures and the starter culture selection for specific fermentations.

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Current awareness on yeast

2009

Yeast

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In order to keep subscribers up‐to‐date with the latest developments in their field, this current awareness service is provided by John Wiley & Sons and contains newly‐published material on yeasts. Each bibliography is divided into 10 sections. 1 Reviews; 2 General; 3 Biochemistry; 4 Biotechnology; 5 Cell Biology; 6 Gene Expression; 7 Genetics; 8 Physiology; 9 Medical Mycology; 10 Recombinant DNA Technology. Within each section, articles are listed in alphabetical order with respect to author. If, in the preceding period, no publications are located relevant to any one of these headings, that section will be omitted. (5 weeks journals ‐ search completed 5th. Aug. 2009)

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Ecological study of wine yeast in inoculated vats from La Mancha region

Cited by 48 publications

References 13 publications

Enological properties in wild and commercial Saccharomyces cerevisiae yeasts: relationship with competition during alcoholic fermentation

Enological properties in wild and commercial Saccharomyces cerevisiae yeasts: relationship with competition during alcoholic fermentation

IndigenousSaccharomyces cerevisiaeyeasts as a source of biodiversity for the selection of starters for specific fermentations

Current awareness on yeast

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