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

Ano de publicación: 2010

Volume: 230

Número: 6

Páxinas: 885-891

Tipo: Artigo

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

Outras publicacións en: European Food Research and Technology


Citas recibidas

  • Citas en Scopus: 37 (06-06-2023)
  • Citas en Web of Science: 35 (20-05-2023)
  • Citas en Dimensions: 34 (30-03-2023)

JCR (Journal Impact Factor)

  • Ano 2010
  • Factor de impacto da revista: 1.585
  • Factor de impacto sen autocitas: 1.496
  • Article influence score: 0.452
  • Cuartil maior: Q2
  • Área: FOOD SCIENCE & TECHNOLOGY Cuartil: Q2 Posición na área: 43/128 (Edición: SCIE)

SCImago Journal Rank

  • Ano 2010
  • Impacto SJR da revista: 0.941
  • Cuartil maior: Q1
  • Área: Food Science Cuartil: Q1 Posición na área: 31/257
  • Área: Chemistry (miscellaneous) Cuartil: Q1 Posición na área: 80/452
  • Área: Industrial and Manufacturing Engineering Cuartil: Q1 Posición na área: 34/511
  • Área: Biotechnology Cuartil: Q2 Posición na área: 64/274
  • Área: Biochemistry Cuartil: Q2 Posición na área: 157/396


(Datos actualizados na data de 30-03-2023)
  • Total de citas: 34
  • Citas recentes: 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.