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Am. J. Enol. Vitic. 48:1:75-79 (1997)
Copyright © 1997 by the American Society for Enology and Viticulture.
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Dynamics of Flor Yeast Populations During the Biological Aging of Sherry Wines

Jose Ignacio Ibeas 1, Ignacio Lozano 2, Francisco Perdigones 2, and Juan Jimenez 1

1 Unidad de Genética, Facultad de Ciencias, Universidad de Mélaga, Campus Universitario de Teatinos, 29071 Málaga, Spain
2 Departamento técnico, Osborne y cia SA, Fernán Caballero, 3, Puerto de Santa María, Cádiz, Spain.

JIMMAR{at}CCUMA.UMA.ES

Molecular and physiological analyses were applied for the study of film-forming yeasts (flor yeasts) over the period of two years in sherry wines. According to the molecular criteria used for distinguishing flor yeasts, six different strains were identified. Some of these strains, which differed in their molecular karyotype, yielded identical mitochondrial DNA restriction patterns, and some others showing distinguishable mitochondrial genomes exhibited identical karyotype, suggesting that the different flor yeast strains identified are closely related. By means of these molecular techniques, a single and stable strain was usually identified in the yeast film of individual barrels; this strain may, however, vary in different barrels. According to physiological properties two main types of flor yeasts were identified, one overproducing acetaldehyde and a second type (dominant strain) showing a high rate of film formation. These two properties might influence the yeast ecology in sherry wines, being the rate of film formation the main factor driving the dynamic of flor yeast populations.

Key words: flor yeasts, sherry wine, DNA polymorphism, fitness

Submitted on May 29, 1996




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Copyright © 1997 by the American Society for Enology and Viticulture.