A Microtiter Plate Assay as a Reliable Method to Assure the Identification and Classification of the Veil-Forming Yeasts during Sherry Wines Ageing
Yeasts involved in veil formation during biological ageing of Sherry wines are mainly Saccharomyces cerevisiae, and they have traditionally been divided into four races or varieties: beticus, cheresiensis, montuliensis and rouxii. Recent progress in molecular biology has led to the development of se...
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| Format: | Article |
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MDPI AG
2017-11-01
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| Series: | Fermentation |
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| Online Access: | https://www.mdpi.com/2311-5637/3/4/58 |
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| author | Marina Ruíz-Muñoz Maria del Carmen Bernal-Grande Gustavo Cordero-Bueso Mónica González David Hughes-Herrera Jesús Manuel Cantoral |
| author_facet | Marina Ruíz-Muñoz Maria del Carmen Bernal-Grande Gustavo Cordero-Bueso Mónica González David Hughes-Herrera Jesús Manuel Cantoral |
| author_sort | Marina Ruíz-Muñoz |
| collection | DOAJ |
| description | Yeasts involved in veil formation during biological ageing of Sherry wines are mainly Saccharomyces cerevisiae, and they have traditionally been divided into four races or varieties: beticus, cheresiensis, montuliensis and rouxii. Recent progress in molecular biology has led to the development of several techniques for yeast identification, based on similarity or dissimilarity of DNA, RNA or proteins. In view of the latest yeast taxonomy, there are no more races. However, molecular techniques are not enough to understand the real veil-forming yeast diversity and dynamics in Sherry wines. We propose a reliable method, using a microtiter reader, to evaluate the fermentation and assimilation of carbon and nitrogen sources, the osmotolerance and the antibiotic resistance, using 18 S. cerevisiae and 5 non-Saccharomyces yeast strains, to allow correct identification and classification of the yeast strains present in the velum of flor complex. |
| first_indexed | 2024-12-13T05:55:08Z |
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| id | doaj.art-4c3ea8f3a280463892b4669f6b0640ea |
| institution | Directory Open Access Journal |
| issn | 2311-5637 |
| language | English |
| last_indexed | 2024-12-13T05:55:08Z |
| publishDate | 2017-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Fermentation |
| spelling | doaj.art-4c3ea8f3a280463892b4669f6b0640ea2022-12-21T23:57:26ZengMDPI AGFermentation2311-56372017-11-01345810.3390/fermentation3040058fermentation3040058A Microtiter Plate Assay as a Reliable Method to Assure the Identification and Classification of the Veil-Forming Yeasts during Sherry Wines AgeingMarina Ruíz-Muñoz0Maria del Carmen Bernal-Grande1Gustavo Cordero-Bueso2Mónica González3David Hughes-Herrera4Jesús Manuel Cantoral5Department of Biomedicine, Biotechnology and Public Health, University of Cádiz, Cádiz 11510, SpainDepartment of Biomedicine, Biotechnology and Public Health, University of Cádiz, Cádiz 11510, SpainDepartment of Biomedicine, Biotechnology and Public Health, University of Cádiz, Cádiz 11510, SpainDepartment of Biomedicine, Biotechnology and Public Health, University of Cádiz, Cádiz 11510, SpainDepartment of Biomedicine, Biotechnology and Public Health, University of Cádiz, Cádiz 11510, SpainDepartment of Biomedicine, Biotechnology and Public Health, University of Cádiz, Cádiz 11510, SpainYeasts involved in veil formation during biological ageing of Sherry wines are mainly Saccharomyces cerevisiae, and they have traditionally been divided into four races or varieties: beticus, cheresiensis, montuliensis and rouxii. Recent progress in molecular biology has led to the development of several techniques for yeast identification, based on similarity or dissimilarity of DNA, RNA or proteins. In view of the latest yeast taxonomy, there are no more races. However, molecular techniques are not enough to understand the real veil-forming yeast diversity and dynamics in Sherry wines. We propose a reliable method, using a microtiter reader, to evaluate the fermentation and assimilation of carbon and nitrogen sources, the osmotolerance and the antibiotic resistance, using 18 S. cerevisiae and 5 non-Saccharomyces yeast strains, to allow correct identification and classification of the yeast strains present in the velum of flor complex.https://www.mdpi.com/2311-5637/3/4/58flor yeastmicroplatefermentationassimilationSaccharomyces cerevisiaenon-Saccharomycesvelum of flor |
| spellingShingle | Marina Ruíz-Muñoz Maria del Carmen Bernal-Grande Gustavo Cordero-Bueso Mónica González David Hughes-Herrera Jesús Manuel Cantoral A Microtiter Plate Assay as a Reliable Method to Assure the Identification and Classification of the Veil-Forming Yeasts during Sherry Wines Ageing Fermentation flor yeast microplate fermentation assimilation Saccharomyces cerevisiae non-Saccharomyces velum of flor |
| title | A Microtiter Plate Assay as a Reliable Method to Assure the Identification and Classification of the Veil-Forming Yeasts during Sherry Wines Ageing |
| title_full | A Microtiter Plate Assay as a Reliable Method to Assure the Identification and Classification of the Veil-Forming Yeasts during Sherry Wines Ageing |
| title_fullStr | A Microtiter Plate Assay as a Reliable Method to Assure the Identification and Classification of the Veil-Forming Yeasts during Sherry Wines Ageing |
| title_full_unstemmed | A Microtiter Plate Assay as a Reliable Method to Assure the Identification and Classification of the Veil-Forming Yeasts during Sherry Wines Ageing |
| title_short | A Microtiter Plate Assay as a Reliable Method to Assure the Identification and Classification of the Veil-Forming Yeasts during Sherry Wines Ageing |
| title_sort | microtiter plate assay as a reliable method to assure the identification and classification of the veil forming yeasts during sherry wines ageing |
| topic | flor yeast microplate fermentation assimilation Saccharomyces cerevisiae non-Saccharomyces velum of flor |
| url | https://www.mdpi.com/2311-5637/3/4/58 |
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