Antonie van Leeuwenhoek

, Volume 85, Issue 2, pp 159–164

Contribution of winery-resident Saccharomyces cerevisiae strains to spontaneous grape must fermentation

  • Maurizio Ciani
  • Ilaria Mannazzu
  • Paola Marinangeli
  • Francesca Clementi
  • Alessandro Martini
Article

DOI: 10.1023/B:ANTO.0000020284.05802.d7

Cite this article as:
Ciani, M., Mannazzu, I., Marinangeli, P. et al. Antonie Van Leeuwenhoek (2004) 85: 159. doi:10.1023/B:ANTO.0000020284.05802.d7

Abstract

The origin of the Saccharomyces cerevisiae strains that are responsible for spontaneous grape must fermentation was investigated in a long-established industrial winery by means of two different approaches. First, seven selected components of the analytical profiles of the wines produced by 58 strains of S. cerevisiae isolated from different sites and phases of the production cycle of a Grechetto wine were subjected to Principal Components Analysis. Secondly, the same S. cerevisiae isolates underwent PCR fingerprinting by means of δ primers. The results obtained by both methods demonstrate unequivocally that under real vinification conditions, the S. cerevisiae strains colonising the winery surfaces are the ones that carry out the natural must fermentation.

PCR Principal Components Analysis Saccharomyces cerevisiae Spontaneous must fermentation Wine yeast origin 

Copyright information

© Kluwer Academic Publishers 2004

Authors and Affiliations

  • Maurizio Ciani
    • 1
  • Ilaria Mannazzu
    • 1
  • Paola Marinangeli
    • 1
  • Francesca Clementi
    • 1
  • Alessandro Martini
    • 1
  1. 1.Dipartimento di Scienze degli AlimentiUniversità Politecnica delle MarcheAnconaItaly

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