Differentiation of industrial wine yeast strains using microsatellite markers

@article{GonzlezTechera2001DifferentiationOI,
  title={Differentiation of industrial wine yeast strains using microsatellite markers},
  author={A Gonz{\'a}lez Techera and Sandra Jubany and Francisco Carrau and Carina Gaggero},
  journal={Letters in Applied Microbiology},
  year={2001},
  volume={33}
}
Aims: To differentiate nine industrial wine strains of Saccharomyces cerevisiae using microsatellite (simple sequence repeats, SSR) markers. 
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81 Citations
Highly Influential Citations
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Background Citations
13
Methods Citations
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81 Citations

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In winemaking, natural grape juice fermentation is carried out by a succession of different yeast populations, but in later stages of fermentation may appear the spoilage yeast Brettanomyces bruxellensis and other yeasts such as genera Pichia, Kluyveromyces, Candida or Hanseniaspora.
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Three indigenous yeast strains might represent candidates for pilot-scale fermentation in the winery, based on relevant features such as high fermentation vigour, low production of volatile acidity and H2S and low residual sugar content at the end of alcoholic fermentation.
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