1. A Microtiter Plate Assay as a Reliable Method to Assure the Identification and Classification of the Veil-Forming Yeasts during Sherry Wines Ageing
- Author
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Gustavo Cordero-Bueso, David Hughes-Herrera, Jesús M. Cantoral, Mónica González, Marina Ruiz-Muñoz, and Maria Del Carmen Bernal-Grande
- Subjects
0301 basic medicine ,Saccharomyces cerevisiae ,Flor ,Plant Science ,Biochemistry, Genetics and Molecular Biology (miscellaneous) ,03 medical and health sciences ,Microtiter plate ,Botany ,fermentation ,velum of flor ,lcsh:TP500-660 ,assimilation ,non-Saccharomyces ,biology ,microplate ,flor yeast ,biology.organism_classification ,lcsh:Fermentation industries. Beverages. Alcohol ,Yeast ,030104 developmental biology ,Biochemistry ,Identification (biology) ,Fermentation ,Food Science - Abstract
Yeasts involved in veil formation during biological ageing of Sherry wines are mainly Saccharomyces cerevisiae, and they have traditionally been divided into four races or varieties: beticus, cheresiensis, montuliensis and rouxii. Recent progress in molecular biology has led to the development of several techniques for yeast identification, based on similarity or dissimilarity of DNA, RNA or proteins. In view of the latest yeast taxonomy, there are no more races. However, molecular techniques are not enough to understand the real veil-forming yeast diversity and dynamics in Sherry wines. We propose a reliable method, using a microtiter reader, to evaluate the fermentation and assimilation of carbon and nitrogen sources, the osmotolerance and the antibiotic resistance, using 18 S. cerevisiae and 5 non-Saccharomyces yeast strains, to allow correct identification and classification of the yeast strains present in the velum of flor complex.
- Published
- 2017
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