| Issue |
BIO Web Conf.
Volume 15, 2019
42nd World Congress of Vine and Wine
|
|
|---|---|---|
| Article Number | 02018 | |
| Number of page(s) | 3 | |
| Section | Oenology | |
| DOI | https://doi.org/10.1051/bioconf/20191502018 | |
| Published online | 23 October 2019 | |
The veil of flor's structure, composition and interactions in biological ageing wines
1 Departamento de Biomedicina, Biotecnologíay Salud Pública, Universidad de Cádiz, Puerto Real, Cádiz, España
2 Emilio Lustau S.A. Jerezdela Frontera, Cádiz, España
3 Luis Caballero S.A. El Puerto de Santa María, Cádiz, España
4 Departamento de Química Orgánica, Universidadde Cádiz, Puerto Real, Cádiz, España
Biological ageing occurs after fermentation of the grape must and it is due to the appearance of a biofilm on the surface of the wine called “veil of flor”. Yeast involved in veil formation are mainly Saccharomyces cerevisiae and they have traditionally been divided into four races according to their ability to metabolize different sugars. The growth of flor yeasts depends on different factors, such as the aerobic assimilation of the wine ethanol, since the medium is deficient in both sugars and nitrogen. Actually, flor yeast metabolism is different from wine S. cerevisiaeyeast, but it hasn't been analysed yet. Thus, the aim of this work is to study the diversity of flor yeast strains and to analyse the composition and the structure of the veil of flor in Jerez-Xérés-Sherry D.O. The results of this work revealed 14 different genotypes of S. cerevisiaestrains using multiplex-microsatellite PCR and these strains showed 8 different biochemical profiles using a similar procedure than traditionally. In addition, mannose and glucose were found in veil of flor complex using UHPLC-MS.
© The Authors, published by EDP Sciences, 2019
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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