Evolution of yeasts and lactic Acid bacteria during fermentation and storage of bordeaux wines.
Identifieur interne : 003A37 ( PubMed/Checkpoint ); précédent : 003A36; suivant : 003A38Evolution of yeasts and lactic Acid bacteria during fermentation and storage of bordeaux wines.
Auteurs : G H Fleet [France] ; S. Lafon-Lafourcade ; P. Ribéreau-GayonSource :
- Applied and environmental microbiology [ 0099-2240 ] ; 1984.
Abstract
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. Yeasts of the genera Rhodotorula, Pichia, Candida, and Metschnikowia occurred at low levels in freshly extracted grape musts but died off as soon as fermentation commenced. Kloeckera apiculata (Hanseniaspora uvarum), Torulopsis stellata, and Saccharomyces cerevisiae, the dominant yeasts in musts, proliferated to conduct alcoholic fermentation. K. apiculata and eventually T. stellata died off as fermentation progressed, leaving S. cerevisiae as the dominant yeast until the termination of fermentation by the addition of sulfur dioxide. At least two different strains of S. cerevisiae were involved in the fermentation of one of the red wines. Low levels of lactic acid bacteria (Pediococcus cerevisiae, Leuconostoc mesenteroides, and Lactobacillus spp.) were present in grape musts but died off during alcoholic fermentation. The malolactic fermentation developed in both red wines soon after alcoholic fermentation and correlated with the vigorous growth of at least three different strains of Leuconostoc oenos.
PubMed: 16346661
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Ribéreau-Gayon</name></author></titleStmt><publicationStmt><idno type="wicri:source">PubMed</idno><date when="1984">1984</date><idno type="RBID">pubmed:16346661</idno><idno type="pmid">16346661</idno><idno type="wicri:Area/PubMed/Corpus">003C43</idno><idno type="wicri:explorRef" wicri:stream="PubMed" wicri:step="Corpus" wicri:corpus="PubMed">003C43</idno><idno type="wicri:Area/PubMed/Curation">003A96</idno><idno type="wicri:explorRef" wicri:stream="PubMed" wicri:step="Curation">003A96</idno><idno type="wicri:Area/PubMed/Checkpoint">003A96</idno><idno type="wicri:explorRef" wicri:stream="Checkpoint" wicri:step="PubMed">003A96</idno></publicationStmt><sourceDesc><biblStruct><analytic><title xml:lang="en">Evolution of yeasts and lactic Acid bacteria during fermentation and storage of bordeaux wines.</title><author><name sortKey="Fleet, G H" sort="Fleet, G H" uniqKey="Fleet G" first="G H" last="Fleet">G H Fleet</name><affiliation wicri:level="3"><nlm:affiliation>School of Food Technology, University of New South Wales, Kensington, New South Wales, Australia 2033, and Institut d'Oenologie, Université de Bordeaux II, Talence 33405, France.</nlm:affiliation><country xml:lang="fr">France</country><wicri:regionArea>School of Food Technology, University of New South Wales, Kensington, New South Wales, Australia 2033, and Institut d'Oenologie, Université de Bordeaux II, Talence 33405</wicri:regionArea><placeName><region type="region" nuts="2">Nouvelle-Aquitaine</region><region type="old region" nuts="2">Aquitaine</region></placeName></affiliation></author><author><name sortKey="Lafon Lafourcade, S" sort="Lafon Lafourcade, S" uniqKey="Lafon Lafourcade S" first="S" last="Lafon-Lafourcade">S. Lafon-Lafourcade</name></author><author><name sortKey="Ribereau Gayon, P" sort="Ribereau Gayon, P" uniqKey="Ribereau Gayon P" first="P" last="Ribéreau-Gayon">P. Ribéreau-Gayon</name></author></analytic><series><title level="j">Applied and environmental microbiology</title><idno type="ISSN">0099-2240</idno><imprint><date when="1984" type="published">1984</date></imprint></series></biblStruct></sourceDesc></fileDesc><profileDesc><textClass></textClass></profileDesc></teiHeader><front><div type="abstract" xml:lang="en">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. Yeasts of the genera Rhodotorula, Pichia, Candida, and Metschnikowia occurred at low levels in freshly extracted grape musts but died off as soon as fermentation commenced. Kloeckera apiculata (Hanseniaspora uvarum), Torulopsis stellata, and Saccharomyces cerevisiae, the dominant yeasts in musts, proliferated to conduct alcoholic fermentation. K. apiculata and eventually T. stellata died off as fermentation progressed, leaving S. cerevisiae as the dominant yeast until the termination of fermentation by the addition of sulfur dioxide. At least two different strains of S. cerevisiae were involved in the fermentation of one of the red wines. Low levels of lactic acid bacteria (Pediococcus cerevisiae, Leuconostoc mesenteroides, and Lactobacillus spp.) were present in grape musts but died off during alcoholic fermentation. The malolactic fermentation developed in both red wines soon after alcoholic fermentation and correlated with the vigorous growth of at least three different strains of Leuconostoc oenos.</div></front></TEI><pubmed><MedlineCitation Status="PubMed-not-MEDLINE" Owner="NLM"><PMID Version="1">16346661</PMID><DateCreated><Year>2010</Year><Month>06</Month><Day>25</Day></DateCreated><DateCompleted><Year>2010</Year><Month>07</Month><Day>08</Day></DateCompleted><DateRevised><Year>2010</Year><Month>09</Month><Day>20</Day></DateRevised><Article PubModel="Print"><Journal><ISSN IssnType="Print">0099-2240</ISSN><JournalIssue CitedMedium="Print"><Volume>48</Volume><Issue>5</Issue><PubDate><Year>1984</Year><Month>Nov</Month></PubDate></JournalIssue><Title>Applied and environmental microbiology</Title><ISOAbbreviation>Appl. Environ. Microbiol.</ISOAbbreviation></Journal><ArticleTitle>Evolution of yeasts and lactic Acid bacteria during fermentation and storage of bordeaux wines.</ArticleTitle><Pagination><MedlinePgn>1034-8</MedlinePgn></Pagination><Abstract><AbstractText>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. Yeasts of the genera Rhodotorula, Pichia, Candida, and Metschnikowia occurred at low levels in freshly extracted grape musts but died off as soon as fermentation commenced. Kloeckera apiculata (Hanseniaspora uvarum), Torulopsis stellata, and Saccharomyces cerevisiae, the dominant yeasts in musts, proliferated to conduct alcoholic fermentation. K. apiculata and eventually T. stellata died off as fermentation progressed, leaving S. cerevisiae as the dominant yeast until the termination of fermentation by the addition of sulfur dioxide. At least two different strains of S. cerevisiae were involved in the fermentation of one of the red wines. Low levels of lactic acid bacteria (Pediococcus cerevisiae, Leuconostoc mesenteroides, and Lactobacillus spp.) were present in grape musts but died off during alcoholic fermentation. The malolactic fermentation developed in both red wines soon after alcoholic fermentation and correlated with the vigorous growth of at least three different strains of Leuconostoc oenos.</AbstractText></Abstract><AuthorList CompleteYN="Y"><Author ValidYN="Y"><LastName>Fleet</LastName><ForeName>G H</ForeName><Initials>GH</Initials><AffiliationInfo><Affiliation>School of Food Technology, University of New South Wales, Kensington, New South Wales, Australia 2033, and Institut d'Oenologie, Université de Bordeaux II, Talence 33405, France.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Lafon-Lafourcade</LastName><ForeName>S</ForeName><Initials>S</Initials></Author><Author ValidYN="Y"><LastName>Ribéreau-Gayon</LastName><ForeName>P</ForeName><Initials>P</Initials></Author></AuthorList><Language>eng</Language><PublicationTypeList><PublicationType UI="D016428">Journal Article</PublicationType></PublicationTypeList></Article><MedlineJournalInfo><Country>United States</Country><MedlineTA>Appl Environ Microbiol</MedlineTA><NlmUniqueID>7605801</NlmUniqueID><ISSNLinking>0099-2240</ISSNLinking></MedlineJournalInfo><CommentsCorrectionsList><CommentsCorrections RefType="Cites"><RefSource>Appl Environ Microbiol. 1983 Oct;46(4):874-80</RefSource><PMID Version="1">16346401</PMID></CommentsCorrections><CommentsCorrections RefType="Cites"><RefSource>Annu Rev Microbiol. 1968;22:323-58</RefSource><PMID Version="1">4879519</PMID></CommentsCorrections></CommentsCorrectionsList></MedlineCitation><PubmedData><History><PubMedPubDate PubStatus="pubmed"><Year>1984</Year><Month>11</Month><Day>1</Day><Hour>0</Hour><Minute>0</Minute></PubMedPubDate><PubMedPubDate PubStatus="medline"><Year>1984</Year><Month>11</Month><Day>1</Day><Hour>0</Hour><Minute>1</Minute></PubMedPubDate><PubMedPubDate PubStatus="entrez"><Year>1984</Year><Month>11</Month><Day>1</Day><Hour>0</Hour><Minute>0</Minute></PubMedPubDate></History><PublicationStatus>ppublish</PublicationStatus><ArticleIdList><ArticleId IdType="pubmed">16346661</ArticleId><ArticleId IdType="pmc">PMC241671</ArticleId></ArticleIdList></PubmedData></pubmed><affiliations><list><country><li>France</li></country><region><li>Aquitaine</li><li>Nouvelle-Aquitaine</li></region></list><tree><noCountry><name sortKey="Lafon Lafourcade, S" sort="Lafon Lafourcade, S" uniqKey="Lafon Lafourcade S" first="S" last="Lafon-Lafourcade">S. Lafon-Lafourcade</name><name sortKey="Ribereau Gayon, P" sort="Ribereau Gayon, P" uniqKey="Ribereau Gayon P" first="P" last="Ribéreau-Gayon">P. Ribéreau-Gayon</name></noCountry><country name="France"><region name="Nouvelle-Aquitaine"><name sortKey="Fleet, G H" sort="Fleet, G H" uniqKey="Fleet G" first="G H" last="Fleet">G H Fleet</name></region></country></tree></affiliations></record>Pour manipuler ce document sous Unix (Dilib)
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