Yeast populations associated with grapes during withering and their fate during alcoholic fermentation of high-sugar must (pages 40–46) / (Record no. 3857)

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fixed length control field 02588nma a2200265 4500
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fixed length control field 2013 eng
022 ## - INTERNATIONAL STANDARD SERIAL NUMBER
ISSN 1755-0238
040 ## - CATALOGING SOURCE
Transcribing agency Sonoma County Wine Library
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-- eng
100 0# - MAIN ENTRY--PERSONAL NAME
Personal name K. Rantsiou.
245 10 - TITLE STATEMENT
Title Yeast populations associated with grapes during withering and their fate during alcoholic fermentation of high-sugar must (pages 40–46) /
Statement of responsibility, etc by K. Rantsiou.
260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT)
Name of publisher, distributor, etc Australian Society of Viticulture and Oenology,
Date of publication, distribution, etc 2013.
490 0# - JOURNAL TITLE
Title of the journal Australian Journal of Grape and Wine Research
520 ## - ABSTRACT
Abstract Abstract Background and AimsGrape mycobiota may be a determining factor for the population dynamics that develop during alcoholic fermentation for the production of wine. For sweet wine fermentations, high-sugar content grape musts are employed that represent complex microbial ecosystems. The focus of this study, the Passito di Caluso, is a sweet wine produced in the North of Italy from grapes harvested in the fall and subjected to a withering process. Methods and ResultsThe withering process was studied by sampling and microbiological analysis, while the alcoholic fermentation was followed by both culture-dependent and culture-independent approaches. During the withering process we observed a succession of three yeast populations associated with grapes. A high degree of species biodiversity was detected the last day of the monitoring period. The dominance of Saccharomyces cerevisiae in the inoculated fermentation was confirmed. ConclusionsA succession of yeast populations was observed during grape withering; species such as Candida zemplinina, Metschnikowia fructicola and Hanseniaspora uvarum were also detected during alcoholic fermentation. Autochthonous C. zemplinina populations could play an important technological role in sweet wine production. Significance of the StudyThe grape mycobiota during withering was described and its fate during alcoholic fermentation determined by molecular identification methods.
700 0# - ADDED ENTRY-PERSONAL NAME
PERSONAL NAME S. Campolongo.
700 0# - ADDED ENTRY-PERSONAL NAME
PERSONAL NAME V. Alessandria.
700 0# - ADDED ENTRY-PERSONAL NAME
PERSONAL NAME L. Rolle.
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PERSONAL NAME F. Torchio and L. Cocolin.
773 0# - SOURCE JOURNAL
Journal title Australian Journal of Grape and Wine Research
Related parts (Vol.) 19. (No.) issue-1. 2013.
Issue number issue-1
Volume number 19
856 42 - ELECTRONIC LOCATION & ACCESS
URI http://onlinelibrary.wiley.com/doi/10.1111/ajgw.12000/references
856 42 - ELECTRONIC LOCATION & ACCESS
URI http://onlinelibrary.wiley.com/doi/10.1111/ajgw.12000/pdf
856 42 - ELECTRONIC LOCATION & ACCESS
URI http://onlinelibrary.wiley.com/doi/10.1111/ajgw.12000/full
991 ## - OAI IDENTIFIER
OAI set code AJGWR
OAI set name Australian Journal of Grape and Wine Research
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-- 13519
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-- 13521
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-- 13522
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-- 13523
856 42 - ELECTRONIC LOCATION & ACCESS
-- Link to original article.

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