Ecology of spontaneous fermentation in one winery during five consecutive years
- Gutiérrez, A.R. 2
- Santamaría, P. 1
- Epifanio, S. 1
- Garijo, P. 1
- López, R. 1
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1
Servicio de Investigación y Desarrollo Tecnológico Agroalimentario de La Rioja
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Servicio de Investigación y Desarrollo Tecnológico Agroalimentario de La Rioja
Logroño, España
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2
Universidad de La Rioja
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ISSN: 0266-8254
Ano de publicación: 1999
Volume: 29
Número: 6
Páxinas: 411-415
Tipo: Artigo
beta Ver similares en nube de resultadosOutras publicacións en: Letters in Applied Microbiology.
Resumo
The ecology of spontaneous fermentation in a new winery in La Rioja (Spain) was studied during 5 consecutive years using mitochondrial DNA restriction analysis. The number of different strains detected for each vintage and their appearance frequency varied from one year to another. A small number of strains were present in consecutive years, but the presence of each one varied in function of the specific year. Only one strain was present in all the 5 years studied. For the 1997 vintage, an unusual dominance of non-Sacharomyces yeasts in the vigorous fermentation-was detected; this may explain the abnormal analytical data for the wines of that year.