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Appl Environ Microbiol. 1993 December; 59(12): 4037-4043
Copyright © 1993, American Society for Microbiology. All Rights Reserved.

Occurrence of Killer Yeasts in Spontaneous Wine Fermentations from the Tuscany Region of Italy

Paola Vagnoli, Rosa Anna Musmanno, Stefania Cresti, Tiziana Di Maggio and Grazietta Coratza*

Dipartimento di Biologia Molecolare, Sezione di Microbiologia, Università degli Studi di Siena, Via Laterina 8, 53100 Siena, Italy

ABSTRACT

The occurrence of killer yeasts in an area of Tuscany (central Italy) was studied. Killer yeasts were found in 88% of spontaneous wine fermentations from 18 wineries. The incidence of killers varied with respect to fermentation stage and vintage period, increasing from the first vintage to successive ones and from the commencement to the end of fermentation. At the end of fermentation, the proportion of killer strains relative to total yeast population was below 25% in 15 cases, above 75% in 6 cases, from 25 to 50% in 5 cases, and from 50 to 75% in 3 cases. Karyotype analysis also showed a mixed killer population in the fermentations in which the killers dominated.

FOOTNOTES

* Corresponding author.

Appl Environ Microbiol. 1993 December; 59(12): 4037-4043
Copyright © 1993, American Society for Microbiology. All Rights Reserved.



This article has been cited by other articles:

  • Ramírez, M., Peréz, F., Regodón, J. A. (1998). A Simple and Reliable Method for Hybridization of Homothallic Wine Strains of Saccharomyces cerevisiae. Appl. Environ. Microbiol. 64: 5039-5041 [Abstract] [Full Text]  


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