Evolution of the population of Saccharomyces cerevisiae from grape to wine in a spontaneous fermentation
| Autor: | Claude Erny, Christine Le Jeune, Marc Lollier, Catherine Demuyter |
|---|---|
| Rok vydání: | 2005 |
| Předmět: |
Saccharomyces cerevisiae
Population Wine Microbiology Vineyard Polymerase Chain Reaction Botany Food microbiology Vitis Food science education DNA Fungal Phylogeny education.field_of_study biology Gene Amplification food and beverages Biodiversity biology.organism_classification Yeast Winery Fermentation Food Microbiology France Food Science |
| Zdroj: | Food microbiology. 23(8) |
| ISSN: | 0740-0020 |
| Popis: | To determine the grape or winery origin of the Saccharomyces cerevisiae involved in spontaneous fermentation, musts were collected at different stages of wine-making process and fermented. First, grapes were collected in two different vineyards and crushed at the laboratory. Second, musts were collected after crushing and clarification in the cellar. Third, musts collected in the cellar were sterilized and inoculated with tartar deposit collected in the vats. The fourth fermentation was in the cellar. For the two vineyards, two hundred of S. cerevisiae clones were isolated for each of the four fermentations, driving to a library of 1600 clones. All the library was analysed by inter-delta PCR with a basic set of primers and about 20% of the library was further analysed by inter-delta PCR with an improved set of primers. Six, and more than 30 different PCR patterns were obtained from basic- and improved-PCR analysis, respectively. The amounts of each family were analysed at the different stages of wine making. Our study demonstrates that the two vineyards present different S. cerevisiae populations. Moreover the S. cerevisiae strains involved in spontaneous fermentation in the cellar originate partly from the vineyard and partly from the winery, in amounts varying with the must. |
| Databáze: | OpenAIRE |
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