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Indigenous Yeast Microflora on Arkansas White Riesling (Vitis vinifera) Grapes and in Model Must Systems
Author(s) -
MOORE K.J.,
JOHNSON M.G.,
MORRIS J.R.
Publication year - 1988
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1988.tb07827.x
Subject(s) - yeast , rhodotorula , trichosporon , agar , wine , fermentation , food science , biology , botany , microbiology and biotechnology , bacteria , biochemistry , genetics
The indigenous yeast microflora on Arkansas‐grown White Riesling ( Vitis vinifera ) grapes and in model musts were examined during fermentation of sulfite‐treated (0, 25, 50, or 100 mg/L total SO 2 ) musts held at two temperatures 113°C and 21°CL The yeast microflora were examined with time −13°C musts were sampled it 5, 10, and 20 days; 21°C musts were sampled at 2, 4, and 8 days. A two log cycle increase in yeast counts occurred during fermentation, with little difference in counts due to sulfite treatments. Of 70 isolates, the main genera were Cryptococcus, Hanseniaspora, Pichia, Saccharomycopsis, Trichosporon, Zygosaccharomyces, Rhodotorula, Candida, Metschnikowia , and Succharomyces. All isolates recovered showed lipolytic activity on Spirit Blue Agar.