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

Revista:
European Food Research and Technology

ISSN: 1438-2377

Año de publicación: 2010

Volumen: 230

Número: 6

Páginas: 885-891

Tipo: Artículo

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

Otras publicaciones en: European Food Research and Technology

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Indicadores

Citas recibidas

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

JCR (Journal Impact Factor)

  • Año 2010
  • Factor de impacto de la revista: 1.585
  • Factor de impacto sin autocitas: 1.496
  • Article influence score: 0.452
  • Cuartil mayor: Q2
  • Área: FOOD SCIENCE & TECHNOLOGY Cuartil: Q2 Posición en el área: 43/128 (Edicion: SCIE)

SCImago Journal Rank

  • Año 2010
  • Impacto SJR de la revista: 0.941
  • Cuartil mayor: Q1
  • Área: Food Science Cuartil: Q1 Posición en el área: 31/255
  • Área: Chemistry (miscellaneous) Cuartil: Q1 Posición en el área: 80/452
  • Área: Industrial and Manufacturing Engineering Cuartil: Q1 Posición en el área: 34/509
  • Área: Biotechnology Cuartil: Q2 Posición en el área: 64/273
  • Área: Biochemistry Cuartil: Q2 Posición en el área: 157/394

Dimensions

(Datos actualizados a fecha de 30-03-2023)
  • Citas totales: 34
  • Citas recientes: 4
  • Field Citation Ratio (FCR): 3.38

Resumen

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.