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Am. J. Enol. Vitic. 50:2:219-224 (1999)
Copyright © 1999 by the American Society for Enology and Viticulture.
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The Influence of Enological Practices on the Selection of Wild Yeast Strains in Spontaneous Fermentation

Sara I. Epifanio 1, A. Rosa Gutierrez 2, Ma Pilar Santamaría 1, and Rosa López 1

1 Centro de Investigaciones Agraria, P.O. Box 1056, 26080 Logroño, Spain
2 Universidad de La Rioja, La Rioja, Spain.

cida{at}eniac.es

The aim of this work is to establish the influence of some enological treatments: grape juice clarification (by settling and by vacuum filtering), fermentation temperature (14°C and 18°C) and nitrogen addition (DAP 30 g/ hL and commercial activator 15.5 g/hL), on the natural selection of wild Saccharomyces cerevisiae strains during the spontaneous fermentation of white grape juice, of the Viura variety from La Rioja (Spain). Mitochondrial DNA analysis is applied to the study of 240 isolates from two consecutive harvests. The results reveal one new effect of the clarification treatment: the selection effect on the wild yeast strain of Saccharomyces cerevisiae in spontaneous fermentation. However, the strain distribution is independent of fermentation temperature and nitrogen addition.

Key words: wild Saccharomyces cerevisiae strains, spontaneous fermentation, mtDNA analysis, clarification

Submitted on June 2, 1997
Revised on November 3, 1998






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Copyright © 1999 by the American Society for Enology and Viticulture.