AJEV
HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
QUICK SEARCH:   [advanced]


     

Am. J. Enol. Vitic. 58:2:229-233 (2007)
Copyright © 2007 by the American Society for Enology and Viticulture.
This Article
Right arrow Full Text
Right arrow Full Text (PDF)
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Right arrow Citation Map
Services
Right arrow Similar articles in this journal
Right arrow Similar articles in Web of Science
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrow reprints & permissions
Citing Articles
Right arrow Citing Articles via Web of Science (1)
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Phister, T. G.
Right arrow Articles by Mills, D. A.
Right arrow Search for Related Content
PubMed
Right arrow Articles by Phister, T. G.
Right arrow Articles by Mills, D. A.
Agricola
Right arrow Articles by Phister, T. G.
Right arrow Articles by Mills, D. A.

Real-Time PCR Assay for Detection and Enumeration of Hanseniaspora Species from Wine and Juice

Trevor G. Phister1, Helen Rawsthorne1, C.M. Lucy Joseph2 and David A. Mills2,*

1 Department of Bioscience and Biotechnology, Drexel University, Philadelphia, PA 19118 [current address: Department of Food Science, North Carolina State University, Raleigh, NC 27695]; 2 Department of Viticulture and Enology, University of California, Davis, CA 95616.

* Corresponding author (tel: 530 754-7821; fax: 530 752-0382; email: damills{at}ucdavis.edu)

Hanseniaspora species (anamorph Kloeckera sp.) are common yeast constituents on grapes and often dominate in the early stages of wine fermentations. Growth of Hanseniaspora sp. in must has been linked to changes in sensory attributes of wine and is proposed as a factor in stuck and sluggish fermentations. A real-time quantitative polymerase chain reaction (PCR) assay was developed to rapidly profile Hanseniaspora sp. populations. The assay allows direct enumeration of Hanseniaspora sp. populations in either must or wine and is not impacted by high concentrations of Saccharomyces cerevisiae DNA. The development of this assay will enable high throughput surveys of must samples to better explore the relationship between early Hanseniaspora sp. populations and the ensuing wine fermentation or sensory changes.

Key words: fermentation, real-time PCR, Hanseniaspora, Kloeckera






HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
Copyright © 2007 by the American Society for Enology and Viticulture.