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Am. J. Enol. Vitic. 48:3:339-344 (1997)
Copyright © 1997 by the American Society for Enology and Viticulture.
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Analysis of Yeast Populations During Alcoholic Fermentation in a Newly Established Winery

Magda Constantí 1, Montserrat Poblet 1, Lluís Arola 1, Albert Mas 1, and José M. Guillamón 1

1 Universitat Rovira i Virgili, Ramón y Cajal 70, 43005 Tarragona. Spain.

amb{at}astor.urv.es

Wine yeasts were isolated from fermenting of Garnatxa and Xarel.lo musts prepared in a newly established winery during the 1994 and 1995 vintages. Individual strains were identified by mitochondrial DNA or rRNA coding DNA restriction analysis. A commercial starter, Saccharomyces cerevisiae, which was used during the first year of operation of the plant, took over the fermentations (100% of the analyzed colonies belonged to this strain) in both grape musts. This strain remained in the winery and appeared in non-inoculated fermentations during the following year. Two other main indigenous S. cerevisiae strains, designated as S. cerevisiae MF02 and S. cerevisiae MF03, competed with the commercial starter. Analysis of non-Saccharomyces strains from the spontaneous fermentation of Garnatxa must showed the presence of Hanseniaspora uvarum and Candida stellata at the beginning of the process, although strains of S. cerevisiae began to predominate after a few days and completed the fermentation.

Key words: wine yeast, new winery, Saccharomyces cerevisiae, Hanseniaspora uvarum, Candida stellata, molecular strain identification

Submitted on May 30, 1996




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