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Am. J. Enol. Vitic. 44:4:405-408 (1993)
Copyright © 1993 by the American Society for Enology and Viticulture.
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Influence of Viticultural and Enological Practices on the Development of Yeast Populations During Winemaking

Luis Angulo Regueiro 1, Cesar Lema Costas 1, and José Eliseo López Rubio 1

1 Dept. of Fundamental Biology, Faculty of Sciences. University of Vigo. P.O.Box 874, E-36080 Vigo (Spain).

A qualitative study of the effects of different cultural and enological practices on yeast communities during the spontaneous fermentation of musts was carried out in two regions of South-West Galicia (North-West Spain) with very similar climatological, geographical, and edaphological conditions. Two hundred seventy yeast strains belonging to nine different species were isolated from eight cellars. Saccharomyces cerevisiae predominated considerably throughout the fermentation of the musts in both regions, whereas the other isolated species, Candida pulcherrima, Candida valida, Kloeckera apiculata, Pichia membranaefaciens, Pichia anomala, Rhodotorula glutinis, Kluyveromyces marxianus, and Zygosaccharomyces bailii, showed strong changes in cell numbers during alcoholic fermentation. Significant differences between absolute isolation frequencies of yeast species from each region were found to be influenced mainly by the antifungal treatments used in the vineyards and the hygiene of the winery equipment.

Key words: yeast, Spanish wine, winemaking, viticultural practices

Submitted on July 13, 1992






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Copyright © 1993 by the American Society for Enology and Viticulture.