Dynamics of indigenous yeast populations during spontaneous fermentation of wines from Mendoza, Argentina.
Fermentation of wine is a complex microbial reaction, which involves the sequential development of various species of yeasts and lactic acid bacteria. Of these, yeasts are the main group responsible for alcoholic fermentation. The aim of this work was to study, under industrial conditions, the evolution of yeast populations and to describe the individual evolution of the most important yeasts during three spontaneous fermentations of Malbec musts from Argentina. This work shows the significant participation of non-Saccharomyces yeasts during spontaneous fermentation of musts, with the ubiquitous presence of three main species: Kloeckera apiculata, Candida stellata and Metschnikowia pulcherrima.
Combina
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Centro de Estudios Enológicos-Estación Experimental Agropecuaria Mendoza, Instituto Nacional de Tecnología Agropecuaria, San Martín 3853 (5507) Luján de Cuyo, Mendoza, Argentina. mcombina@mendoza.inta.gov.ar
Elía
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Mercado
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Catania
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Ganga
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Martinez
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D015169:Colony Count, Microbial; D004271:DNA, Fungal / Q000032:analysis*; D005285:Fermentation; D006863:Hydrogen-Ion Concentration; D007218:Industrial Microbiology; D007778:Lactobacillus / Q000302:isolation & purification / Q000378:metabolism; D008969:Molecular Sequence Data; D013045:Species Specificity; D013997:Time Factors; D014920:Wine / Q000382:microbiology*; D015003:Yeasts / Q000302:isolation & purification / Q000378:metabolism*
D004271:DNA, Fungal