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

被引：74

作者：

Ciani, M ^{[1
]}

Mannazzu, I

Marinangeli, P

Clementi, F

Martini, A

机构：

[1] Univ Politecn Marche, Dipartimento Sci Alimenti, I-60121 Ancona, Italy

[2] Univ Perugia, Dipartimento Biol Vegetale & Biotecnol Agroambien, I-06100 Perugia, Italy

来源：

ANTONIE VAN LEEUWENHOEK INTERNATIONAL JOURNAL OF GENERAL AND MOLECULAR MICROBIOLOGY | 2004年 / 85卷 / 02期

关键词：

PCR; Principal Components Analysis; Saccharomyces cerevisiae; spontaneous must fermentation; wine yeast origin;

D O I：

10.1023/B:ANTO.0000020284.05802.d7

中图分类号：

Q93 [微生物学];

学科分类号：

071005 ; 100705 ;

摘要：

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 delta 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.

引用

页码：159 / 164

页数：6

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