Research Note: Direct Identification of the Indigeneous yeasts in Commercial Wine Fermentations

摘要

A method is presented to directly characterize the yeast diversity in wine fermentations using denaturing gradient gel electrophoresis (DGGE) of polymerase chain reaction (PCR) amplified ribosomal RNA genes. PCR-DGGE analysis of a commercial sweet wine fermentation clearlyprolied the shifts in microbial diversity That occurred throughout the fermentation. Botrytis populations identified in press pan samples were absent From the settling tank and ensuing fermentation samples.