RT Journal Article
SR Electronic
T1 Monitoring of Yeast Population Changes during a Continuous Wine Fermentation by Molecular Methods
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 24
OP 27
DO 10.5344/ajev.2002.53.1.24
VO 53
IS 1
A1 Luca Cocolin
A1 Marisa Manzano
A1 Silvana Rebecca
A1 Giuseppe Comi
YR 2002
UL http://www.ajevonline.org/content/53/1/24.abstract
AB Molecular methods were used to monitor the changes in the yeast population and the capability of Saccharomyces cerevisiae used as a starter culture to dominate a continuous wine fermentation. Plating analysis was performed to isolate yeasts present in the must, and molecular analysis was used to characterize the strains. Restriction fragment length polymorphism of the 18S rRNA gene and ITS1 region and mitochondrial DNA (mtDNA) restriction endonuclease analysis (REA) were exploited. Denaturing gradient gel electrophoresis of the 5' end 26S rRNA gene obtained from DNA extracted directly from must was used to profile the yeast population, avoiding the potential biases of traditional methods. The predominance of S.cerevisiae population throughout fermentation was observed. Identical patterns were obtained from all the S. cerevisiae strains isolated using mtDNA-REA analysis, demonstrating the capability of the starter culture to perform the continuous fermentation.