Analysis of yeast population dynamics by Fluorescence in situ hybridisation (FISH) (CAT#: STEM-MB-1189-WXH)

Introduction

In wine production, natural grape juice fermentation is carried out by a succession of different yeast populations. The early stages of the alcoholic fermentation are generally dominated by apiculate yeasts belonging to the genus Hanseniaspora (Kloeckera), as well as by other non-Saccharomyces yeasts like Candida stellata and Metschnikowia pulcherrima. Less frequently, species assigned to the genera Pichia and Kluyveromyces are also found. As the fermentation progresses, the non-Saccharomyces species successively die off, leaving S.cerevisiae to dominate and complete the fermentation. Although some non-Saccharomyces wine species are often cited as important to the wine flavour and quality, the impact of these yeasts on the final product is still a controversial issue.