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
    info

    Instituto de Ciencias de la Vid y del Vino

    Logroño, España

    ROR https://ror.org/01rm2sw78

Journal:
European Food Research and Technology

ISSN: 1438-2377

Year of publication: 2010

Volume: 230

Issue: 6

Pages: 885-891

Type: Article

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

More publications in: European Food Research and Technology

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Metrics

Cited by

  • Scopus Cited by: 37 (08-05-2023)
  • Web of Science Cited by: 35 (20-05-2023)
  • Dimensions Cited by: 34 (30-03-2023)

JCR (Journal Impact Factor)

  • Year 2010
  • Journal Impact Factor: 1.585
  • Journal Impact Factor without self cites: 1.496
  • Article influence score: 0.452
  • Best Quartile: Q2
  • Area: FOOD SCIENCE & TECHNOLOGY Quartile: Q2 Rank in area: 43/128 (Ranking edition: SCIE)

SCImago Journal Rank

  • Year 2010
  • SJR Journal Impact: 0.941
  • Best Quartile: Q1
  • Area: Food Science Quartile: Q1 Rank in area: 31/255
  • Area: Chemistry (miscellaneous) Quartile: Q1 Rank in area: 80/452
  • Area: Industrial and Manufacturing Engineering Quartile: Q1 Rank in area: 34/509
  • Area: Biotechnology Quartile: Q2 Rank in area: 64/273
  • Area: Biochemistry Quartile: Q2 Rank in area: 157/394

Dimensions

(Data updated as of 30-03-2023)
  • Total citations: 34
  • Recent citations: 4
  • Field Citation Ratio (FCR): 3.38

Abstract

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.