Permanence of yeast inocula in the winery ecosystem and presence in spontaneous fermentations.

  1. Santamaría, P. 1
  2. López, R. 1
  3. López, E. 1
  4. Garijo, P. 1
  5. Gutiérrez, A.R. 2
  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

Journal:
European Food Research and Technology

ISSN: 1438-2377

Year of publication: 2008

Volume: 227

Issue: 5

Pages: 1563-1567

Type: Article

DOI: 10.1007/S00217-008-0855-5 SCOPUS: 2-s2.0-49249112109 WoS: WOS:000258276500033 GOOGLE SCHOLAR

More publications in: European Food Research and Technology

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Abstract

The oenological practice of systematic inoculation with active dried yeasts is commonly used by many wineries around the world. However, the use of these yeasts is not free from controversy, since this practice has occasionally been described as having a negative effect on the biodiversity of natural yeast present in the wineries. The purpose of this study is to analyse the presence of commercial yeasts used as inocula in the ecosystem of three D.O.Ca. ("Qualified" Designation of Origin) Rioja wineries. It studies the permanence of these yeasts in winery equipment and their participation in spontaneous fermentations where they have not been used for inoculation. The results indicate that the presence of the active dry yeasts used in the wineries was scarce or non-existent, both in the ecosystem of each winery and in the spontaneous fermentations where they had not been added. So, repeated inoculation with active dry yeasts allowed a high presence and development of autochthonous (Saccharomyces and non-Saccharomyces) yeasts, both in equipment and in the spontaneous fermentations carried out. © 2008 Springer-Verlag.