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Please use this identifier to cite or link to this item: http://hdl.handle.net/10400.5/796

Título: Sour rot-damaged grapes are sources of wine spoilage yeasts
Autor: Malfeito-Ferreira, Manuel
Loureiro, Virgilio
Barata, Andre
Gonzalez, Sara
Querol, Amparo
Palavras-chave: damaged grapes
sour rot
spoilage yeasts
selective culture media
PCR-RFLP
Zygosaccharomyces
Issue Date: 2008
Editora: FEMS - Patrizia Romano
Citação: "FEMS Yeast Research". ISSN 1567-1356. (2008) 1-10
Resumo: Yeast species of sound and sour rot-damaged grapes were analysed during fermentation and grape ripening in the vineyard, using general and selective culture media. During 2003 and 2004 vintages, microvinifications were carried out with sound grapes to which different amounts of grapes with sour rot were added. The wine spoilage species Zygosaccharomyces bailii was only recovered during fermentations with sour rot, reaching 5.00 log CFUmL 1 (2003) and 2.48 log CFUmL 1 (2004) at the end of fermentation. The study of yeast populations during the sour rot ripening process (2005 vintage) showed that the veraisondamaged grapes always exhibited higher total yeast counts and a much greater diversity of species. From a total of 22 ascomycetous species, 17 were present only in damaged grapes. The most frequent species were Issatchenkia occidentalis and Zygoascus hellenicus. The spoilage species Z. bailii and Zygosaccharomyces bisporus were consistently isolated exclusively from damaged grapes. This work demonstrates that one of the most dangerous wine spoilage species, Z. bailii, is strongly associated with sour rot grapes and survives during fermentation with Saccharomyces cerevisiae. The use of selective media provides a more accurate characterization of grape contamination species.
Descrição: Minireview
URI: http://hdl.handle.net/10400.5/796
ISSN: 1567-1356
Appears in Collections:DBEB - Artigos de Revistas

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