Ecology of spontaneous fermentation in one winery during five consecutive years

  1. Gutiérrez, A.R. 2
  2. Santamaría, P. 1
  3. Epifanio, S. 1
  4. Garijo, P. 1
  5. López, R. 1
  1. 1 Servicio de Investigación y Desarrollo Tecnológico Agroalimentario de La Rioja
    info

    Servicio de Investigación y Desarrollo Tecnológico Agroalimentario de La Rioja

    Logroño, España

  2. 2 Universidad de La Rioja
    info

    Universidad de La Rioja

    Logroño, España

    ROR https://ror.org/0553yr311

Aldizkaria:
Letters in Applied Microbiology.

ISSN: 0266-8254

Argitalpen urtea: 1999

Alea: 29

Zenbakia: 6

Orrialdeak: 411-415

Mota: Artikulua

DOI: 10.1046/J.1472-765X.1999.00657.X SCOPUS: 2-s2.0-0033371072 WoS: WOS:000085242900011 GOOGLE SCHOLAR

Beste argitalpen batzuk: Letters in Applied Microbiology.

Laburpena

The ecology of spontaneous fermentation in a new winery in La Rioja (Spain) was studied during 5 consecutive years using mitochondrial DNA restriction analysis. The number of different strains detected for each vintage and their appearance frequency varied from one year to another. A small number of strains were present in consecutive years, but the presence of each one varied in function of the specific year. Only one strain was present in all the 5 years studied. For the 1997 vintage, an unusual dominance of non-Sacharomyces yeasts in the vigorous fermentation-was detected; this may explain the abnormal analytical data for the wines of that year.