Author： van Keulen H.
Publisher： Springer Publishing Company
ISSN： 0003-6072
Source： Antonie van Leeuwenhoek, Vol.83, Iss.2, 2003-01, pp. : 149-154
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Abstract
The composition of wine yeast populations, present during spontaneous fermentation of Chardonnay, Pinot Gris and Riesling from the Lake Erie Region was studied. A combination of biochemical and molecular techniques was used to identify non-Saccharomyces</i> and Saccharomyces</i> yeast isolates. The biochemical techniques included analysis of yeast isolates by sugar fermentation and carbon and nitrogen assimilation. Molecular techniques involved ribotyping of a highly variable segment in the 26S rRNA gene using DNA sequence analysis and restriction fragment length polymorphism of amplified DNA. The results show that of the non-Saccharomyces</i> yeasts, several related species of Hanseniaspora</i>, were the most abundant yeasts present during early stages of fermentation. Later in fermentation S</i>. cerevisiae</i> dominated, and based on biochemical analyses consisted of a heterogeneous group of genotypes. There were no major differences in yeast populations among the three types of juice analyzed.
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