Ecology of Saccharomyces cerevisiae in Spontaneous Fermentations at a Rías Baixas Appelation Controlé Winery
M. Vilanova 1, 4, C. Martínez 1, C. Sieiro 2, I. Massneuf 3 and D. Dubourdieu 3
1 Misión Biológica de Galicia (CSIC), Apdo. de Correos 28, 38080 Pontevedra (Spain).
2 Area de Microbiología, Facultad de Ciencias, Universidad de Vigo, Lagoas-Marcosende, 35200 Vigo (Spain).
3 Faculté d'Oenologie de Bordeaux, 351 Cours de la Libération, 33400 Talence (France).
4 Corresponding author. E-mail: mvilanova@mbg.cesga.es
J. Inst. Brew. 109(4), 305-308, 2003 | VIEW ARTICLE
ABSTRACT
PCR techniques and pulse field electrophoresis karyotyping
showed wide genetic diversity in Saccharomyces cerevisiae
strains isolated from spontaneous fermentations in progress
at a wine cellar in the Rías Baixas appelation controlé
region (Spain). The karyotyping method showed greater discriminating
power than PCR profiling, making it better suited for the
detection of genetic diversity in wine strains, and for the
monitoring of selected strains in controlled fermentations.
Key words:
Saccharomyces cerevisiae, spontaneous fermentation,
polymerase chain reaction, pulse field electrophoresis.
Publication no. G-2003-1229-202 ©2003 The Institute & Guild of Brewing