The Occurrence of Non-Saccharomyces cerevisiae Yeast Species Over Three Vintages in Four Vineyards and Grape Musts From Four Production Regions of the Western Cape, South Africa
By N. Jolly, O. Augustyn, I. S. Pretorius. 2003
109 citations recorded by the source corpus.
The role of non-Saccharomyces yeasts in wine production has been extensively debated and there is growing evidence that non-Saccharomyces yeasts play an important role in wine quality. It has been suggested that metabolites formed by some non-Saccharomyces species may contribute to wine quality. Recently a comprehensive, longterm research programme was launched by role players in the South African wine industry, whose aims include the isolation, characterisation and preservation of the natural yeast biodiversity of the Western Cape. As part of the programme, this paper investigates the presence of non-Saccharomyces yeast species over three vintages in four vineyards and musts in four distinct areas of the Western Cape. Samples were taken and the non-Saccharomyces yeast isolates were characterised by biochemical profiling and pulse field gel electrophoresis. In total 720 yeasts representing 24 species were isolated. Predominant species found in the must samples, i.e. Candida stellata, Kloeckera apiculata, Candida pulcherrima and Candida colliculosa, should have the most impact on subsequent fermentation.
Subfields: Food Science, Plant Science, Tourism, Leisure and Hospitality Management
View Paper: https://www.semanticscholar.org/paper/5e750b61b2f9a05dd5beeaa4cc7de4875945f62e
How researchers see this paper
The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.
In Food Science
In Plant Science
In Tourism, Leisure and Hospitality Management
Citations in the corpus
- Not your ordinary yeast: non-Saccharomyces yeasts in wine production uncovered. (2014, methodology): “However, exceptions do occur and Hanseniaspora can also be absent or present at low levels (Van Zyl & Du Plessis, 1961; Parish & Caroll, 1985; Jolly et al., 2003a; Jolly, 2006).”
- The role and use of non-saccharomyces yeasts in wine production (2017, methodology): “Contrary reports (Jolly et al., 2003b, 2003c) indicate that when using a C. pulcherrima isolate for wine production there was no effect on fermentation.”
- Significance of Brettanomyces and Dekkera during winemaking: a synoptic review. (2016, methodology): “…in recovering Brettanomyces/Dekkera spp. from grapes (Renouf & Lonvaud-Funel, 2006) despite the fact that they have been isolated many times from fermenting musts during earlier research (Licker et al., 1998; Pretorius, 2000; Jolly et al., 2003; Prakitchaiwattana et al., 2004; Van de Water, 2004).”