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Molecular Monitoring of Wine Fermentations Conducted by Active Dry Yeast Strains

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Querol, Amparo, Barrio, Eladio, Huerta, Tomás, Ramón, Daniel·1992·Applied and Environmental Microbiology

Abstract

A simple and rapid method of yeast strain characterization based on mitochondrial DNA restriction analysis was applied to the control of wine fermentations conducted by active dry yeast strains. This molecular approach allows us to understand several important aspects of this process, such as the role of the active dry yeast strain and that of the natural Saccharomyces cerevisiae flora during vinification. In this paper, we demonstrate that the inoculated strain is really responsible for the fermentation but does not suppress significant development of natural strains during the first stages. During this early period, natural strains could have important effects on wine flavor.

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Crossref · 10.1128/aem.58.9.2948-2953.1992

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Metadata

Authors
Querol, A., Barrio, E., Huerta, T., & Ramón, D.
Venue
Applied and Environmental Microbiology
Published
1992-09
Volume
58
Issue
9
Pages
2948-2953
ISSN
  • 0099-2240 (ISSN-L)
  • 1098-5336
OpenAlex
W2114927367
Cited by
501
References
0
FWCI
8.79
Type
journal article
Language
en
Open access
bronze

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CoChat. (2026). Citation check: Molecular Monitoring of Wine Fermentations Conducted by Active Dry Yeast Strains. https://app.cochat.ai/papers/10.1128/aem.58.9.2948-2953.1992
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Querol, A., Barrio, E., Huerta, T., & Ramón, D. (1992). Molecular Monitoring of Wine Fermentations Conducted by Active Dry Yeast Strains. Applied and Environmental Microbiology. https://doi.org/10.1128/aem.58.9.2948-2953.1992

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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).

Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.