Abstract
Unambiguous identification of wine yeast strains has always been a prime concern for the yeast producer. Because of the increasing number of commercialized strains, novel methodologies had to be developed to identify and to certify the origin of the different strains. We present here our work on DNA fingerprinting and polymerase chain reaction (PCR) as identification tools. Both methods were tested for their reproducibility and their use to study the genetic stability of more than a hundred wine yeast strains during standard industrial propagation conditions. The techniques used herein demonstrated that a wide diversity exists in the strains analyzed, as more than 95% of the profiles could be used to uniquely identify the corresponding strain.
- Received June 1992.
- Copyright 1994 by the American Society for Enology and Viticulture
Sign in for ASEV members
ASEV Members, please sign in at ASEV to access the journal online.
Sign in for Institutional and Non-member Subscribers
Log in using your username and password
Pay Per Article - You may access this article (from the computer you are currently using) for 2 day for US$10.00
Regain Access - You can regain access to a recent Pay per Article purchase if your access period has not yet expired.