title: Diversity of Saccharomyces strains on grapes and winery surfaces: analysis of their contribution to fermentative flora of Malbec wine from Mendoza (Argentina) during two consecutive years.
abstract: Spontaneous fermentations are still conducted by several wineries in different regions of Argentina as a common practice. Native Saccharomyces strains associated with winery equipment, grape and spontaneous fermentations of Malbec musts from "Zona Alta del Río Mendoza" region (Argentina) were investigated during 2001 and 2002 in the same cellar. Low occurrence of Saccharomyces on grapes and their limited participation during fermentation were confirmed. Strain sequential substitution during fermentation was observed. Between 30% and 60% of yeast population at the end of fermentation was coming from yeasts already present in the winery. A stable and resident Saccharomyces micro-flora in the winery was confirmed. It exhibited a dynamic behaviour during season and between years. Commercial strains were found during fermentation in different percentages, but their presence on winery equipment was low. The present work represents a first approach to winery yeast and spontaneous fermentation Saccharomyces population dynamics in an important viticultural region from Argentina that has never been characterized before. The results obtained have an important significance for the local industry, showing for the first time the real situation of the microbial ecology of alcoholic fermentation in an industrial winery from Mendoza, Argentina.
authors.affiliation: Instituto Nacional de Tecnología Agropecuaria, EEA Mendoza and EEA La Consulta, Mendoza, Argentina.
authors.forename: L
authors.initials: L
authors.lastname: Mercado
authors.forename: A
authors.initials: A
authors.lastname: Dalcero
authors.forename: R
authors.initials: R
authors.lastname: Masuelli
authors.forename: M
authors.initials: M
authors.lastname: Combina
mesh_terms: D001118:Argentina; D015169:Colony Count, Microbial; D005285:Fermentation; D005511:Food Handling / Q000379:methods; D019649:Food Industry; D005516:Food Microbiology; D010802:Phylogeny; D012440:Saccharomyces / Q000145:classification / Q000254:growth & development / Q000302:isolation & purification; D013997:Time Factors; D027843:Vitis / Q000382:microbiology*; D014920:Wine / Q000382:microbiology* / Q000592:standards