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Profiling the Yeast Communities of Wine Fermentations Using Terminal Restriction Fragment Length Polymorphism Analysis

Nicholas A. Bokulich, Chin-Feng Hwang, Shuwen Liu, Kyria L. Boundy-Mills, David A. Mills
Am J Enol Vitic.  2012  63: 185-194  ; DOI: 10.5344/ajev.2011.11077

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  • Figure 1
    Figure 1

    Process flow schematic for terminal restriction fragment length polymorphism.

  • Figure 2
    Figure 2

    Electropherograms of decreasing cell concentrations of P. membranifaciens titrated against a known concentration of S. cerevisiae: (A) 107 : 106 cells/mL (S. cerevisiae : P. membranifaciens); (B) 107 : 104 cells/mL; (C) 107 : 102 cells/mL. Electropherograms of decreasing cell concentrations of a 1:1 mixture of S. cerevisiae : P. membranifaciens, demonstrating TRFLP detection limit: (D) 1 × 104 cells/mL; (E) 1 × 103 cells/mL; (F) 1 × 102 cells/mL (S.c.: Saccharomyces cerevisiae; P.m.: Pichia membranifaciens).

  • Figure 3
    Figure 3

    Relative populations of yeasts identified in the Dolce fermentation over time determined by TRFLP. Relative populations are determined as ratios of specific peak fluorescence to total filtered peak fluorescence. All samples were tested in duplicate and data are average values. (A) 2009 vintage; (B) 2008 vintage.

  • Figure 4
    Figure 4

    Quantitative PCR of Dolce fermentation over time in 2009 (A) and 2008 (C). All samples were tested in triplicate and their mean values (± standard deviation) are presented. Brix and temperature measurements for the 2009 (B) and 2008 (D) vintages.

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