کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
4367113 | 1616615 | 2013 | 7 صفحه PDF | دانلود رایگان |
![عکس صفحه اول مقاله: Flor yeasts of Saccharomyces cerevisiae—Their ecology, genetics and metabolism Flor yeasts of Saccharomyces cerevisiae—Their ecology, genetics and metabolism](/preview/png/4367113.png)
• Flor yeast ecology is presented.
• Distinctive features of velum yeast are described.
• Mechanisms of velum formation are presented.
• Specificities of flor yeast metabolism are described.
The aging of certain white wines is dependent on the presence of yeast strains that develop a biofilm on the wine surface after the alcoholic fermentation. These strains belong to the genus Saccharomyces and are called flor yeasts. These strains possess distinctive characteristics compared with Saccharomyces cerevisiae fermenting strain. The most important one is their capacity to form a biofilm on the air–liquid interface of the wine. The major gene involved in this phenotype is FLO11, however other genes are also involved in velum formation by these yeast and will be detailed. Other striking features presented in this review are their aneuploidy, and their mitochondrial DNA polymorphism which seems to reflect adaptive evolution of the yeast to a stressful environment where acetaldehyde and ethanol are present at elevated concentration. The biofilm assures access to oxygen and therefore permits continued growth on non-fermentable ethanol. This specific metabolism explains the peculiar organoleptic profile of these wines, especially their content in acetaldehyde and sotolon. This review deals with these different specificities of flor yeasts and will also underline the existing gaps regarding these astonishing yeasts.
Journal: International Journal of Food Microbiology - Volume 167, Issue 2, 15 October 2013, Pages 269–275