Antonie van Leeuwenhoek

, Volume 99, Issue 3, pp 727–731

Effect of the use of commercial Saccharomyces strains in a newly established winery in Ronda (Málaga, Spain)

  • Almudena Clavijo
  • Isabel L. Calderón
  • Patricia Paneque
Short Communication

DOI: 10.1007/s10482-010-9514-5

Cite this article as:
Clavijo, A., Calderón, I.L. & Paneque, P. Antonie van Leeuwenhoek (2011) 99: 727. doi:10.1007/s10482-010-9514-5

Abstract

An ecological study of the yeasts present in a spontaneous and an inoculated fermentation in red wine was carried out in 2005 vintage in a winery located in the Denomination of Origin “Sierras de Málaga” (Málaga, southern of Spain). The winery operated by the first time with the 2003 vintage and since then, has used commercial yeast inocula to start alcoholic fermentation. Yeast isolates were identified by PCR-RFLP analysis of the 5.8S-ITS region from the ribosomal DNA and by mitochondrial DNA RFLP analysis. Except for non-Saccharomyces yeasts found in the fresh must before fermentation, all the isolates were found to be commercial Saccharomyces cerevisiae strains employed by the winery during the successive vintages; thus, no indigenous Saccharomyces yeasts were isolated during fermentation. The same four restriction patterns were found in non inoculated and inoculated vats, although with different frequencies. The use of commercial yeast starter in a new established winery seems to have prevented the development of a resident indigenous Saccharomyces flora.

Keywords

Saccharomyces cerevisiaeAlcoholic fermentationInoculationNew winery

Copyright information

© Springer Science+Business Media B.V. 2010

Authors and Affiliations

  • Almudena Clavijo
    • 1
  • Isabel L. Calderón
    • 2
  • Patricia Paneque
    • 1
  1. 1.Departamento de Cristalografía, Mineralogía y Química Agrícola, Facultad de QuímicaUniversidad de SevillaSevillaSpain
  2. 2.Departamento de Genética, Facultad de BiologíaUniversidad de SevillaSevillaSpain