Dry Yeast Strain For Use in Fermentation of Alicante Wines: Selection and DNA Patterns

Authors

  • A. QUEROL,

    1. Authors Querol and Huerta are with Depto. de Microbiología, Universidad de Valencia, C/ Dr. Moliner 50, Burjassot. 46100-Valencia, Spain. Author Barrio is with the Depto. de Genética. Universidad de Valencia, C/ Dr. Moliner 50, 46100-Valencia, Spain. Author Ramon is with Unidad de Bioingeniería de Alimentos, Instituto de Agroquímica y Tecnologia de Alimentos (C.S.I.C), C/ Jaime Roig 11, 46010-Valencia, Spain
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  • T. HUERTA,

    1. Authors Querol and Huerta are with Depto. de Microbiología, Universidad de Valencia, C/ Dr. Moliner 50, Burjassot. 46100-Valencia, Spain. Author Barrio is with the Depto. de Genética. Universidad de Valencia, C/ Dr. Moliner 50, 46100-Valencia, Spain. Author Ramon is with Unidad de Bioingeniería de Alimentos, Instituto de Agroquímica y Tecnologia de Alimentos (C.S.I.C), C/ Jaime Roig 11, 46010-Valencia, Spain
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  • E. BARRIO,

    1. Authors Querol and Huerta are with Depto. de Microbiología, Universidad de Valencia, C/ Dr. Moliner 50, Burjassot. 46100-Valencia, Spain. Author Barrio is with the Depto. de Genética. Universidad de Valencia, C/ Dr. Moliner 50, 46100-Valencia, Spain. Author Ramon is with Unidad de Bioingeniería de Alimentos, Instituto de Agroquímica y Tecnologia de Alimentos (C.S.I.C), C/ Jaime Roig 11, 46010-Valencia, Spain
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  • D. RAMON

    1. Authors Querol and Huerta are with Depto. de Microbiología, Universidad de Valencia, C/ Dr. Moliner 50, Burjassot. 46100-Valencia, Spain. Author Barrio is with the Depto. de Genética. Universidad de Valencia, C/ Dr. Moliner 50, 46100-Valencia, Spain. Author Ramon is with Unidad de Bioingeniería de Alimentos, Instituto de Agroquímica y Tecnologia de Alimentos (C.S.I.C), C/ Jaime Roig 11, 46010-Valencia, Spain
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  • This work was supported by grant ALI90-0949 from C.I.C.Y.T. A.Q. and E.B. were recipients of fellowhips from Conselleria ?Educació i Ciencia Generalitat Valenciana). We thank A. Cortell for technical assistance in the wine analysis, F. Martí for aid in photographic work, and P. Sam for critical reading of the manuscript.

ABSTRACT

We previously reported a study on the microbial flora of Alicante wines at different stages of vinification. On the basis of those data, we selected a Saccharomyces cerevisiae strain which is capable of producing high quality wine in pilot fermentation experiments with musts. The strain was characterized using several DNA fingerprinting techniques. These results open the way to use the strain as a dry yeast in order to perform controlled fermentations.

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