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Article

Wine Yeast Inhibition by Sulfur Dioxide: A Comparison of Culture-Dependent and Independent Methods

Luca Cocolin, David A. Mills
Am J Enol Vitic. January 2003 54: 125-130; published ahead of print January 01, 2003 ; DOI: 10.5344/ajev.2003.54.2.125
Luca Cocolin
Department of Viticulture and Enology, University of California, Davis, One Shields Avenue, Davis, CA 95616-8749Dipartimento di Scienze degli Alimenti, Universita’ degli studi di Udine, via Marangoni 97, 33100, Udine, Italy.
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David A. Mills
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Abstract

Culture-independent and culture-dependent methods were used to determine the persistence of Hanseniaspora uvarum, Candida sp. EJ1, and Saccharomyces cerevisiae populations within wine fermentations treated with inhibitory levels of sulfur dioxide. Upon addition, SO2 completely inhibited growth of Hanseniaspora and Candida populations on enrichment media; however, PCR and RT-PCR signatures of each species persisted, in some cases, throughout the complete fermentation (as long as 20 days). PCR-DGGE and RT-PCR-DGGE profiles of yeasts present in the fermentations also indicated persistence of Hanseniaspora and Candida populations after their respective plating populations disappeared. This study demonstrates that molecular signatures of non-Saccharomyces yeasts can remain in wine fermentations treated with SO2 long after those populations become nonculturable.

  • PCR
  • denaturing gradient gel electrophoresis
  • viable but nonculturable
  • non-Saccharomyces yeast

Acknowledgments: The authors gratefully acknowledge the financial support of the American Vineyard Foundation, the California Competitive Grants Program for Research in Viticulture and Enology. The authors thank David Block for assistance with the HPLC analysis and Trevor Phister for initial review of the manuscript.

  • Copyright 2003 by the American Society for Enology and Viticulture

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Wine Yeast Inhibition by Sulfur Dioxide: A Comparison of Culture-Dependent and Independent Methods
Luca Cocolin, David A. Mills
Am J Enol Vitic.  January 2003  54: 125-130;  published ahead of print January 01, 2003 ; DOI: 10.5344/ajev.2003.54.2.125

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Wine Yeast Inhibition by Sulfur Dioxide: A Comparison of Culture-Dependent and Independent Methods
Luca Cocolin, David A. Mills
Am J Enol Vitic.  January 2003  54: 125-130;  published ahead of print January 01, 2003 ; DOI: 10.5344/ajev.2003.54.2.125
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