Microbial Terroir in Chilean Valleys: Diversity of Non-conventional Yeast
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چکیده
منابع مشابه
Microbial Terroir in Chilean Valleys: Diversity of Non-conventional Yeast
In this study, the presence of non-conventional yeast associated with vineyards located between latitudes 30°S and 36°S was examined, including the valleys of Limarí, Casablanca, Maipo, Colchagua, Maule, and Itata. The microbial fingerprinting in each valley was examined based on the specific quantification of yeast of enological interest. Grape-berries were sampled to evaluate the presence and...
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Jack A. Gilbert, Daniel van der Lelie, and Iratxe Zarraonaindia Institute for Genomic and Systems Biology, Argonne National Laboratory, Argonne, IL 60439; Department of Ecology and Evolution, University of Chicago, Chicago, IL 60637; Center of Excellence for Agricultural Biosolutions, FMC Corporation, Research Triangle Park, NC 27703; and Ikerbasque, Basque Foundation for Science, 48011 Bilbao,...
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Saccharomyces and non-Saccharomyces represents a heterogeneous class in the grape/must/wine environments including several yeast genera (e.g., Saccharomyces, Hanseniaspora, Pichia, Candida, Metschnikowia, Kluyveromyces, Zygosaccharomyces, Torulaspora, Dekkera and Schizosaccharomyces) and species. Since, each species may differently contribute to the improvement/depreciation of wine qualities, i...
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In the McMurdo Dry Valleys of Antarctica, microorganisms colonize the pore spaces of exposed rocks and are thereby protected from the desiccating environmental conditions on the surface. These cryptoendolithic communities have received attention in microscopy and culture-based studies but have not been examined by molecular approaches. We surveyed the microbial biodiversity of selected cryptoen...
متن کاملEditorial: Non-conventional Yeast in the Wine Industry
The alcoholic fermentation of grape musts to wines is a rather complex process that involves the sequential development of microorganisms, mainly yeasts, but also filamentous fungi, lactic acid bacteria, etc. In the early stages of wine fermentation, several yeast species may be present but, as the alcohol concentration increases, Saccharomyces species progressively take over. The winemaking pr...
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ژورنال
عنوان ژورنال: Frontiers in Microbiology
سال: 2016
ISSN: 1664-302X
DOI: 10.3389/fmicb.2016.00663