A fast and simple method for wild yeast flora detection in winemaking

References

• Fleet GH. Yeast interactions and wine flavour. Int J Food Microbiol. 2003;86:169–180.
   Web of Science ®Google Scholar
• Fleet GH, Heard GM. Yeasts: Growth during fermentation. In: Fleet GM, editor. Wine Microbiology and Biotechnology. Chur, Switzerland: Harwood Academic Publishers; 1993. p. 27–54.
   Google Scholar
• Lambrechts MG, Pretorius IS. Yeast and its importance to wine aroma – a review. S Afr J Enol Vitic. 2000;21:97–129.
   Google Scholar
• Muller CJ, Fugelsang KC. Red wine but not white: the importance of fully characterizing wines used in health studies. Am J Clin Nutr. 1997;66:447.
   Web of Science ®Google Scholar
• Fleet GH, Lafon Lafourcade S, Ribereau-Gayon P. Evolution of yeasts and lactic acid bacteria during fermentation and storage of Bordeaux wines. Appl Envinon Microbiol. 1984;48:1034–1038.
   PubMed Web of Science ®Google Scholar
• Pardo I, García MJ, Zúñiga M, Uruburu F. Dynamics of microbial populations during fermentation of wines from the Utiel-Requena region of Spain. Appl Environ Microbiol. 1989;55:539–541.
   PubMed Web of Science ®Google Scholar
• Constantí M, Poblet M, Arola L, Mas A, Guillamón JM. Analysis of yeast populations during alcoholic fermentation in a newly established winery. Am J Enol Vitic. 1997;48:339–344.
   Web of Science ®Google Scholar
• Egli CM, Edinger WD, Mitrakul CM, Henick-Kling T. Dynamics of indigenous and inoculated yeast populations and their effects on the sensory character of Riesling and Chardonnay wines. J Appl Microbiol. 1998;85:779–789.
   PubMed Web of Science ®Google Scholar
• Beltran G, Torija MJ, Novo M, et al. Analysis of yeast populations during alcoholic fermentation: a six year follow-up study. Syst Appl Microbiol. 2002;25:287–293.
   PubMed Web of Science ®Google Scholar
• Mateo JJ, Jimenez M, Huerta T, Pastor A. Contribution of different yeasts isolated from musts of Monastrell grapes to the aroma of wine. Int J Food Microbiol. 1991;14:153–160.
   PubMed Web of Science ®Google Scholar
• Gil JV, Mateo JJ, Jimenez M, Pastor A, Huerta T. Aroma compounds in wine as influenced by apiculate yeasts. J Food Sci. 1996;61:1247–1249.
   Web of Science ®Google Scholar
• Lema C, García-Jares C, Orriols I, Angulo L. Contribution of Saccharomyces and non-Saccharomyces populations to the production of some components of Albariño wine aroma. Am J Enol Vitic. 1996;47:206–216.
   Web of Science ®Google Scholar
• Ciani M, Beco L Comitini F. Fermentation behaviour and metabolic interactions of multistarter wine yeast fermentations. Int J Food Microbiol. 2006;108:239–245.
   PubMed Web of Science ®Google Scholar
• Esteve-Zarzoso B, Manzanares P, Ramón D, Querol A. The role of non-Saccharomyces yeasts in industrial winemaking. Int Microbiol. 1998;1:143–148.
   PubMedGoogle Scholar
• van Keulen H, Lindmark DG, Zeman EK, Gerlosky W. Yeasts present during spontaneous fermentation of Lake Erie Chardonnay, Pinot Gris and Riesling. Antonie van Leeuwenhoek. 2003;83:149–154.
   Web of Science ®Google Scholar
• Blanco P, Vázquez-Alén M, Losada A. Influence of yeast population on characteristics of the wine obtained in spontaneous and inoculated fermentations of must from Vitis vinifera Lado. J Ind Microbiol Biotechnol. 2008;35:183–188.
   Web of Science ®Google Scholar
• Henick-Kling T, Edinger W, Daniel P, Monk P. Selective effects of sulfur dioxide and yeast starter culture addition on indigenous yeast populations and sensory characteristics of wine. J Appl Microbiol. 1998;84:865–876.
   Web of Science ®Google Scholar
• Pretorius IS. Tailoring wine yeasts for the new millennium: novel approaches to the ancient art of winemaking. Yeasts. 2000;16:675–729.
   PubMed Web of Science ®Google Scholar
• Mendoza M, Manca de Nadra MC, Bru E, Farı´as ME. Influence of wine-related physicochemical factors on the growth and metabolism of non-Saccharomyces and Saccharomyces yeasts in mixed culture. J Ind Microbiol Biotechnol. 2008;PMID: 18953586 [Epub ahead of print].
   Web of Science ®Google Scholar
• Renouf V, Claisse O, and Lonvaud-Founel A. Inventorying and monitoring of wine microbial consortia. Appl Microbiol Biotechnol. 2007;75:149–164.
   PubMed Web of Science ®Google Scholar
• Fleet GH. Wine yeasts for the future. FEMS Yeast Res. 2008;8:979–995.
   PubMed Web of Science ®Google Scholar
• Rosini G. Corradini P. Uso di una sonda per il rilievo dell’O2 nella valutazione della vitalità di starters per vinificazione. Ann Microbiol. 1987;37:217–223.
   Google Scholar