Journal ArticleDOI
On the origins of wine yeast.
TLDR
It is found that grape berries that are damaged are very rich depositories of microorganisms including S. cerevisiae, and that one in four such berries is S. Cerevisiae-positive, and it is believed that the yeasts are brought to the berries by insects such as bees, wasps, and Drosophila and that they multiply in the rich medium of the grape interior.About:
This article is published in Research in Microbiology.The article was published on 1999-04-01. It has received 334 citations till now. The article focuses on the topics: Yeast in winemaking & Wine.read more
Citations
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Journal ArticleDOI
Yeast interactions and wine flavour.
TL;DR: The mechanisms by which one species/strain impacts on another in grape-wine ecosystems include: production of lytic enzymes, ethanol, sulphur dioxide and killer toxin/bacteriocin like peptides; nutrient depletion including removal of oxygen, and production of carbon dioxide; and release of cell autolytic components.
Journal ArticleDOI
The Soil Microbiome Influences Grapevine-Associated Microbiota
Iratxe Zarraonaindia,Iratxe Zarraonaindia,Sarah M. Owens,Sarah M. Owens,Pamela Weisenhorn,Kristin West,Jarrad T. Hampton-Marcell,Jarrad T. Hampton-Marcell,Simon Lax,Nicholas A. Bokulich,David A. Mills,Gilles Martin,Safiyh Taghavi,Daniel van der Lelie,Jack A. Gilbert +14 more
TL;DR: It is shown that soil serves as a key source of vine-associated bacteria and that edaphic factors and vineyard-specific properties can influence the native grapevine microbiome preharvest.
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Not your ordinary yeast: non-Saccharomyces yeasts in wine production uncovered
TL;DR: This article reviews the specific flavour-active characteristics of those non-Saccharomyces species that might play a positive role in both spontaneous and inoculated wine ferments and raises important questions about the direction of mixed-fermentation research to address market trends regarding so-called 'natural' wines.
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The microbial ecology of wine grape berries.
TL;DR: The impact of damaged grapes in yeast ecology has been underestimated mostly because of inaccurate grape sampling, and injured berries hidden in apparently sound bunches explain the recovery of a higher number of species when whole bunches are picked.
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Bread, beer and wine: Saccharomyces cerevisiae diversity reflects human history
TL;DR: The results suggest intimate association between man and wine yeast across centuries, and hypothesize that yeast followed man and vine migrations as a commensal member of grapevine flora.
References
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Journal ArticleDOI
Evolution of yeasts and lactic Acid bacteria during fermentation and storage of bordeaux wines.
TL;DR: The levels of yeasts and lactic acid bacteria that naturally developed during the vinification of two red and two white Bordeaux wines were quantitatively examined and correlated with at least three different strains of Leuconostoc oenos.
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Chromosome Mapping in Saccharomyces: Centromere-Linked Genes.
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Genome renewal: A new phenomenon revealed from a genetic study of 43 strains of Saccharomyces cerevisiae derived from natural fermentation of grape musts
TL;DR: 43 strains of Saccharomyces that had been isolated from fermenting grape musts in Italy, isolated from 28 cellars in the Region of Emilia Romagna, are analyzed.
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Growth of Natural Yeast Flora during the Fermentation of Inoculated Wines.
Gillian M. Heard,Graham H. Fleet +1 more
TL;DR: The growth of yeasts that occur naturally in grape juice was quantitatively examined during the fermentation of four wines that had been inoculated with Saccharomyces cerevisiae, and there was significant growth of the natural species Kloeckera apiculata, Candida stellata, and Candida colliculosa.