Effect of oenological practices on microbial populations using culture-independent techniques.

@article{Andorr2008EffectOO,
  title={Effect of oenological practices on microbial populations using culture-independent techniques.},
  author={Imma Andorr{\`a} and Sara Landi and Albert Mas and J{\'o}s{\'e} Manuel Guillam{\'o}n and Braulio Esteve-Zarzoso},
  journal={Food microbiology},
  year={2008},
  volume={25 7},
  pages={849-56}
}
Sulphur dioxide (SO(2)) addition and yeast inoculation are well-established practices in winemaking for restricting the growth of indigenous yeasts and bacterial populations. The effect of these oenological practices on wine microbial populations has been evaluated using culture-independent methods. These are quantitative PCR (qPCR) for the enumeration of yeasts, lactic acid bacteria (LAB) and acetic acid bacteria (AAB), and PCR-DGGE to determine the yeast and bacteria species diversity. The… CONTINUE READING
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