A Microtiter Plate Assay as a Reliable Method to Assure the Identification and Classification of the Veil-Forming Yeasts during Sherry Wines Ageing

David Hughes-Herrera,Jesús Cantoral,Gustavo Cordero-Bueso,Marina Ruíz-Muñoz,Maria Bernal-Grande,Mónica González

doi:10.3390/fermentation3040058

David Hughes-Herrera, Jesús Cantoral + Show 4 more

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https://doi.org/10.3390/fermentation3040058

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Journal: Fermentation	Publication Date: Nov 3, 2017
Citations: 8	License type: CC BY 4.0

Affiliation: University of Cádiz

Abstract

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.

Highlights

Several types of wines are characterized by growing of a yeast film on its surface, which is known as “veil or velum of flor”
Yeasts involved in veil formation during biological ageing are mainly Saccharomyces cerevisiae, and they have traditionally been divided into four races: beticus, cheresiensis, montuliensis and rouxii
Recent progress in molecular biology has led to the development of several techniques for yeast identification based on similarities or dissimilarities of DNA, RNA or proteins

Summary

Introduction

Several types of wines are characterized by growing of a yeast film on its surface, which is known as “veil or velum of flor”. Two of these wines are Fino Sherry and Manzanilla, both produced from Palomino Fino Vinifera) in the Jerez-Xérès-Sherry D.O., in Southern Spain [1,2]. The production of these types of wines consists of two successive processes. The process of biological ageing begins at this moment, using the “Solera” system [3]

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