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

Aldizkaria:
European Food Research and Technology

ISSN: 1438-2377

Argitalpen urtea: 2010

Alea: 230

Zenbakia: 6

Orrialdeak: 885-891

Mota: Artikulua

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

Beste argitalpen batzuk: European Food Research and Technology

bar_chart Ikusi adierazleak

Adierazleak

Jasotako aipamenak

  • Aipamenak Scopus atarian: 37 (08-05-2023)
  • Aipamenak 'Web of Science' atarian: 35 (20-05-2023)
  • Aipamenak Dimensions atarian: 34 (30-03-2023)

JCR (Journal Impact Factor)

  • Urtea 2010
  • Aldizkariaren eragin faktorea: 1.585
  • Aldizkariaren eragin faktorea auto-aipamenik gabe: 1.496
  • Article influence score: 0.452
  • Kuartil nagusia: Q2
  • Arloa: FOOD SCIENCE & TECHNOLOGY Kuartila: Q2 Postua arloan: 43/128 (Edizioa: SCIE)

SCImago Journal Rank

  • Urtea 2010
  • Aldizkariaren SJR eragina: 0.941
  • Kuartil nagusia: Q1
  • Arloa: Food Science Kuartila: Q1 Postua arloan: 31/255
  • Arloa: Chemistry (miscellaneous) Kuartila: Q1 Postua arloan: 80/452
  • Arloa: Industrial and Manufacturing Engineering Kuartila: Q1 Postua arloan: 34/509
  • Arloa: Biotechnology Kuartila: Q2 Postua arloan: 64/273
  • Arloa: Biochemistry Kuartila: Q2 Postua arloan: 157/394

Dimensions

(30-03-2023 datan eguneratutako datuak)
  • Aipamenak guztira: 34
  • Azken hitzorduak: 4
  • Field Citation Ratio (FCR): 3.38

Laburpena

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.