Quantitative and qualitative analysis of non-Saccharomyces yeasts in spontaneous alcoholic fermentations.
- Ocón, E. 1
- Gutiérrez, A.R. 1
- Garijo, P. 1
- Tenorio, C. 1
- López, I. 1
- López, R. 1
- Santamaría, P. 1
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1
Instituto de Ciencias de la Vid y del Vino
info
ISSN: 1438-2377
Any de publicació: 2010
Volum: 230
Número: 6
Pàgines: 885-891
Tipus: Article
Altres publicacions en: European Food Research and Technology
Indicadors
Cites rebudes
JCR (Journal Impact Factor)
- Any 2010
- Factor d'impacte de la revista: 1.585
- Factor d'impacte sense autocites: 1.496
- Article influence score: 0.452
- Quartil major: Q2
- Àrea: FOOD SCIENCE & TECHNOLOGY Quartil: Q2 Posició en l'àrea: 43/128 (Edició: SCIE)
SCImago Journal Rank
- Any 2010
- Impacte SJR de la revista: 0.941
- Quartil major: Q1
- Àrea: Food Science Quartil: Q1 Posició en l'àrea: 31/255
- Àrea: Chemistry (miscellaneous) Quartil: Q1 Posició en l'àrea: 80/452
- Àrea: Industrial and Manufacturing Engineering Quartil: Q1 Posició en l'àrea: 34/509
- Àrea: Biotechnology Quartil: Q2 Posició en l'àrea: 64/273
- Àrea: Biochemistry Quartil: Q2 Posició en l'àrea: 157/394
Dimensions
(Dades actualitzats a data de 30-03-2023)- Cites totals: 34
- Cites recents: 4
- Field Citation Ratio (FCR): 3.38
Resum
In this study, we looked at the yeast population present in four spontaneous alcoholic fermentations in the Rioja appellation (D.O. Ca. Rioja, Spain). The study was conducted through the identification of the yeasts via the PCR-RFLP technique of the ITS region of rDNA. In a first harvest, the qualitative diversity of the species present in spontaneous alcoholic fermentation was studied, and in a second harvest, their quantitative significance. In spontaneous fermentations, 17 different yeast species were found, although only two of them, Candida stellata and Kloeckera apiculata, as well as Saccharomyces cerevisiae, appeared in major proportions during fermentation. The significance of the non-Saccharomyces yeasts during the spontaneous alcoholic fermentation was conditioned by the presence of Saccharomyces cerevisiae in the medium. Species not cited in literature in connection with winemaking and yeasts associated with wines spoilage have been detected in all the alcoholic fermentations carried out in the qualitative study. © Springer-Verlag 2010.