Yeast associated with spontaneous fermentations of white wines from the “Txakoli de Bizkaia” region (Basque Country, North Spain)
The microbiota of eight spontaneous fermentation of white wine from different grape varieties and different wineries from the “Txakoli de Bizkaia” region (Basque country, North Spain), in 1996 and 1997 campaigns was studied. The yeast population was higher in grapes harvested in 1997, in which late...
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| Veröffentlicht in: | International journal of food microbiology 2003-09, Vol.86 (1), p.201-207 |
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| container_title | International journal of food microbiology |
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| creator | Rementeria, A. Rodriguez, J.A. Cadaval, A. Amenabar, R. Muguruza, J.R. Hernando, F.L. Sevilla, M.J. |
| description | The microbiota of eight spontaneous fermentation of white wine from different grape varieties and different wineries from the “Txakoli de Bizkaia” region (Basque country, North Spain), in 1996 and 1997 campaigns was studied. The yeast population was higher in grapes harvested in 1997, in which late summer and early autumn was warmer and drier. Eight species belonging to five genera were identified in total. The most frequent genera in grapes were
Rhodotorula in 1996 and
Kloeckera in 1997.
Saccharomyces bayanus was the most frequent species during vigorous and final fermentation, and it was occasionally isolated from grapes and must. Only another
Saccharomyces spp., i.e.,
S. kluyvery, was identified in some samples from 1997. |
| doi_str_mv | 10.1016/S0168-1605(03)00289-7 |
| format | Article |
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Rhodotorula in 1996 and
Kloeckera in 1997.
Saccharomyces bayanus was the most frequent species during vigorous and final fermentation, and it was occasionally isolated from grapes and must. Only another
Saccharomyces spp., i.e.,
S. kluyvery, was identified in some samples from 1997.</description><identifier>ISSN: 0168-1605</identifier><identifier>EISSN: 1879-3460</identifier><identifier>DOI: 10.1016/S0168-1605(03)00289-7</identifier><identifier>PMID: 12892935</identifier><identifier>CODEN: IJFMDD</identifier><language>eng</language><publisher>Amsterdam: Elsevier B.V</publisher><subject>Biological and medical sciences ; Fermentation ; Fermented food industries ; Food industries ; Food Microbiology ; Fundamental and applied biological sciences. Psychology ; Spain ; Spontaneous fermentation ; Txakoli wine ; Vitis - microbiology ; White wines ; Wine - microbiology ; Wines and vinegars ; Yeast ecology ; Yeasts - classification ; Yeasts - growth & development ; Yeasts - metabolism</subject><ispartof>International journal of food microbiology, 2003-09, Vol.86 (1), p.201-207</ispartof><rights>2003 Elsevier B.V.</rights><rights>2004 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c474t-4d5ca8c6c9a01aa0223665d1880d545072aaf3bf09e8bc226baeca31b796177b3</citedby></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/S0168-1605(03)00289-7$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,780,784,3550,27924,27925,45995</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=15239715$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/12892935$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Rementeria, A.</creatorcontrib><creatorcontrib>Rodriguez, J.A.</creatorcontrib><creatorcontrib>Cadaval, A.</creatorcontrib><creatorcontrib>Amenabar, R.</creatorcontrib><creatorcontrib>Muguruza, J.R.</creatorcontrib><creatorcontrib>Hernando, F.L.</creatorcontrib><creatorcontrib>Sevilla, M.J.</creatorcontrib><title>Yeast associated with spontaneous fermentations of white wines from the “Txakoli de Bizkaia” region (Basque Country, North Spain)</title><title>International journal of food microbiology</title><addtitle>Int J Food Microbiol</addtitle><description>The microbiota of eight spontaneous fermentation of white wine from different grape varieties and different wineries from the “Txakoli de Bizkaia” region (Basque country, North Spain), in 1996 and 1997 campaigns was studied. The yeast population was higher in grapes harvested in 1997, in which late summer and early autumn was warmer and drier. Eight species belonging to five genera were identified in total. The most frequent genera in grapes were
Rhodotorula in 1996 and
Kloeckera in 1997.
Saccharomyces bayanus was the most frequent species during vigorous and final fermentation, and it was occasionally isolated from grapes and must. Only another
Saccharomyces spp., i.e.,
S. kluyvery, was identified in some samples from 1997.</description><subject>Biological and medical sciences</subject><subject>Fermentation</subject><subject>Fermented food industries</subject><subject>Food industries</subject><subject>Food Microbiology</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Spain</subject><subject>Spontaneous fermentation</subject><subject>Txakoli wine</subject><subject>Vitis - microbiology</subject><subject>White wines</subject><subject>Wine - microbiology</subject><subject>Wines and vinegars</subject><subject>Yeast ecology</subject><subject>Yeasts - classification</subject><subject>Yeasts - growth & development</subject><subject>Yeasts - metabolism</subject><issn>0168-1605</issn><issn>1879-3460</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2003</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkM9u1DAQhy0EokvhEUC-gFqpAf-J4-SE6IoWpAoOLQdO1sSZsKZJvLW9lHLqpW8BL9cnwdtd0SMXW9Z8v5nxR8hzzl5zxqs3p_moC14xtcfkPmOibgr9gMx4rZtClhV7SGb_kB3yJMbvjDElJXtMdnimRSPVjNx8RYiJQozeOkjY0UuXFjQu_ZRgQr-KtMcwYn4l56dIfU8vFy5h5ibMxeBHmhZIb69_n_2Ecz842iE9dL_OwcHt9R8a8FsO0r1DiBcrpHO_mlK4OqCffMiDTpfgpv2n5FEPQ8Rn23uXfDl6fzb_UJx8Pv44f3dS2FKXqSg7ZaG2lW2AcQAmhKwq1fG6Zp0qFdMCoJdtzxqsWytE1QJakLzVTcW1buUuebXpuww-LxOTGV20OAybr5p1J1FWKoNqA9rgYwzYm2VwI4Qrw5lZ-zd3_s1armHS3Pk3OudebAes2hG7-9RWeAZebgGIFoY-wGRdvOeUkI3ma-7thsOs44fDYKJ1OFnsXECbTOfdf1b5C3UVpXM</recordid><startdate>20030901</startdate><enddate>20030901</enddate><creator>Rementeria, A.</creator><creator>Rodriguez, J.A.</creator><creator>Cadaval, A.</creator><creator>Amenabar, R.</creator><creator>Muguruza, J.R.</creator><creator>Hernando, F.L.</creator><creator>Sevilla, M.J.</creator><general>Elsevier B.V</general><general>Elsevier</general><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>P64</scope></search><sort><creationdate>20030901</creationdate><title>Yeast associated with spontaneous fermentations of white wines from the “Txakoli de Bizkaia” region (Basque Country, North Spain)</title><author>Rementeria, A. ; Rodriguez, J.A. ; Cadaval, A. ; Amenabar, R. ; Muguruza, J.R. ; Hernando, F.L. ; Sevilla, M.J.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c474t-4d5ca8c6c9a01aa0223665d1880d545072aaf3bf09e8bc226baeca31b796177b3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2003</creationdate><topic>Biological and medical sciences</topic><topic>Fermentation</topic><topic>Fermented food industries</topic><topic>Food industries</topic><topic>Food Microbiology</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Spain</topic><topic>Spontaneous fermentation</topic><topic>Txakoli wine</topic><topic>Vitis - microbiology</topic><topic>White wines</topic><topic>Wine - microbiology</topic><topic>Wines and vinegars</topic><topic>Yeast ecology</topic><topic>Yeasts - classification</topic><topic>Yeasts - growth & development</topic><topic>Yeasts - metabolism</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Rementeria, A.</creatorcontrib><creatorcontrib>Rodriguez, J.A.</creatorcontrib><creatorcontrib>Cadaval, A.</creatorcontrib><creatorcontrib>Amenabar, R.</creatorcontrib><creatorcontrib>Muguruza, J.R.</creatorcontrib><creatorcontrib>Hernando, F.L.</creatorcontrib><creatorcontrib>Sevilla, M.J.</creatorcontrib><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>International journal of food microbiology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Rementeria, A.</au><au>Rodriguez, J.A.</au><au>Cadaval, A.</au><au>Amenabar, R.</au><au>Muguruza, J.R.</au><au>Hernando, F.L.</au><au>Sevilla, M.J.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Yeast associated with spontaneous fermentations of white wines from the “Txakoli de Bizkaia” region (Basque Country, North Spain)</atitle><jtitle>International journal of food microbiology</jtitle><addtitle>Int J Food Microbiol</addtitle><date>2003-09-01</date><risdate>2003</risdate><volume>86</volume><issue>1</issue><spage>201</spage><epage>207</epage><pages>201-207</pages><issn>0168-1605</issn><eissn>1879-3460</eissn><coden>IJFMDD</coden><abstract>The microbiota of eight spontaneous fermentation of white wine from different grape varieties and different wineries from the “Txakoli de Bizkaia” region (Basque country, North Spain), in 1996 and 1997 campaigns was studied. The yeast population was higher in grapes harvested in 1997, in which late summer and early autumn was warmer and drier. Eight species belonging to five genera were identified in total. The most frequent genera in grapes were
Rhodotorula in 1996 and
Kloeckera in 1997.
Saccharomyces bayanus was the most frequent species during vigorous and final fermentation, and it was occasionally isolated from grapes and must. Only another
Saccharomyces spp., i.e.,
S. kluyvery, was identified in some samples from 1997.</abstract><cop>Amsterdam</cop><pub>Elsevier B.V</pub><pmid>12892935</pmid><doi>10.1016/S0168-1605(03)00289-7</doi><tpages>7</tpages></addata></record> |
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| subjects | Biological and medical sciences Fermentation Fermented food industries Food industries Food Microbiology Fundamental and applied biological sciences. Psychology Spain Spontaneous fermentation Txakoli wine Vitis - microbiology White wines Wine - microbiology Wines and vinegars Yeast ecology Yeasts - classification Yeasts - growth & development Yeasts - metabolism |
| title | Yeast associated with spontaneous fermentations of white wines from the “Txakoli de Bizkaia” region (Basque Country, North Spain) |
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