Quantitative and qualitative analysis of non-Saccharomyces yeasts in spontaneous alcoholic fermentations.

  1. Ocón, E. 1
  2. Gutiérrez, A.R. 1
  3. Garijo, P. 1
  4. Tenorio, C. 1
  5. López, I. 1
  6. López, R. 1
  7. Santamaría, P. 1
  1. 1 Instituto de Ciencias de la Vid y del Vino

    Instituto de Ciencias de la Vid y del Vino

    Logroño, España

    ROR https://ror.org/01rm2sw78

European Food Research and Technology

ISSN: 1438-2377

Datum der Publikation: 2010

Ausgabe: 230

Nummer: 6

Seiten: 885-891

Art: Artikel

DOI: 10.1007/S00217-010-1233-7 SCOPUS: 2-s2.0-77950540425 WoS: WOS:000275538100010 GOOGLE SCHOLAR

Andere Publikationen in: European Food Research and Technology


Zitate erhalten

  • Zitate in Scopus: 37 (06-06-2023)
  • Zitate in 'Web of Science': 35 (20-05-2023)
  • Zitate in Dimensions: 34 (30-03-2023)

JCR (Journal Impact Factor)

  • Jahr 2010
  • Impact Factor der Zeitschrift: 1.585
  • Impact Factor ohne Selbstzitierung: 1.496
  • Article influence score: 0.452
  • Höchstes Quartil: Q2
  • Bereich: FOOD SCIENCE & TECHNOLOGY Quartil: Q2 Position im Bereich: 43/128 (Ausgabe: SCIE)

SCImago Journal Rank

  • Jahr 2010
  • Impact SJR der Zeitschrift: 0.941
  • Höchstes Quartil: Q1
  • Bereich: Food Science Quartil: Q1 Position im Bereich: 31/257
  • Bereich: Chemistry (miscellaneous) Quartil: Q1 Position im Bereich: 80/452
  • Bereich: Industrial and Manufacturing Engineering Quartil: Q1 Position im Bereich: 34/511
  • Bereich: Biotechnology Quartil: Q2 Position im Bereich: 64/274
  • Bereich: Biochemistry Quartil: Q2 Position im Bereich: 157/396


(Aktualisierte Daten ab 30-03-2023)
  • Gesamtzitate: 34
  • Letzten Termine: 4
  • Field Citation Ratio (FCR): 3.38


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.