Deák, T. (2002) Application of molecular techniques in wine microbiology. A review. Acta Alimentaria, 31 (1). pp. 37-44. ISSN 0139-3006
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Abstract
Wine fermentation is a complex microbiological process in which yeasts predominate. It is long debated whether yeasts occurring on the surface of grapes or the resident yeasts on the winery equipment play the primary role in conducting the fermentation. The origin, development, changes and succession of various yeast species can be followed using specific molecular techniques allowing the differentiation and typing of yeast strains. Techniques such as pulsed field gel electrophoresis of chromosomal DNA, restriction fragment length polymorphism analysis, and polymerase chain reaction (PCR)-based methods have recently been employed in studying the microbiology of wine making. These shed new light on the dynamics of fermentation started spontaneously or directed by the inoculation of starter cultures.
| Item Type: | Article |
|---|---|
| Subjects: | Q Science / természettudomány > QD Chemistry / kémia > QD01 Analytical chemistry / analitikai kémia |
| Depositing User: | xKatalin xBarta |
| Date Deposited: | 16 Feb 2017 12:15 |
| Last Modified: | 28 Feb 2022 00:15 |
| URI: | http://real.mtak.hu/id/eprint/49228 |
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