Applied and Environmental Microbiology · 1992 · 496 citations · 11 references
AgricultureMicrobiologyMolecular BiologyFermentation ScienceMicrobial GeneticsWine MicrobiologyMicrobial AnalysisMicrobial Control In WinemakingMicrobial Interactions In WineWine FermentationWine Fermentation MicrobiologyYeast BiologyAlcoholic Fermentation DynamicsMolecular Marker-based MonitoringSaccharomyces Cerevisiae FermentationWine Fermentation ConditionsWine Fermentation ManagementWine Yeast EcologyWine YeastsYeast In Must Fermentations
A simple and rapid method of yeast strain characterization based on mitochondrial DNA restriction analysis was applied to the control of wine fermentations conducted by active dry yeast strains. This molecular approach allows us to understand several important aspects of this process, such as the role of the active dry yeast strain and that of the natural Saccharomyces cerevisiae flora during vinification. In this paper, we demonstrate that the inoculated strain is really responsible for the fermentation but does not suppress significant development of natural strains during the first stages. During this early period, natural strains could have important effects on wine flavor.
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