Wine Yeast Inhibition by Sulfur Dioxide: A Comparison of Culture-Dependent and Independent Methods
Luca Cocolin, David A. Mills
American Journal of Enology and Viticulture
Abstract
Culture-independent and culture-dependent methods were used to determine the persistence of <i>Hanseniaspora uvarum, Candida</i> sp. EJ1, and <i>Saccharomyces cerevisiae</i> populations within wine fermentations treated with inhibitory levels of sulfur dioxide. Upon addition, SO<sub>2</sub> completely inhibited growth of <i>Hanseniaspora</i> and <i>Candida</i> populations on enrichment media; however, PCR and RT-PCR signatures of each species persisted, in some cases, throughout the complete fermentation (as long as 20 days). PCR-DGGE and RT-PCR-DGGE profiles of yeasts present in the fermentations also indicated persistence of <i>Hanseniaspora</i> and <i>Candida</i> populations after their respective plating populations disappeared. This study demonstrates that molecular signatures of non-<i>Saccharomyces</i> yeasts can remain in wine fermentations treated with SO<sub>2</sub> long after those populations become nonculturable.
Extracted Claims
6 claims extracted from this paper into the knowledge graph
sulfur dioxide inhibits Hanseniaspora uvarum
“Upon addition, SO2 completely inhibited growth of Hanseniaspora and Candida populations on enrichment media”
PCR detects Hanseniaspora uvarum
“PCR and RT-PCR signatures of each species persisted, in some cases, throughout the complete fermentation (as long as 20 days)”
sulfur dioxide inhibits Candida sp. EJ1
“Upon addition, SO2 completely inhibited growth of Hanseniaspora and Candida populations on enrichment media”