최소 단어 이상 선택하여야 합니다.
최대 10 단어까지만 선택 가능합니다.
다음과 같은 기능을 한번의 로그인으로 사용 할 수 있습니다.
NTIS 바로가기Microbial biotechnology, v.10 no.2, 2017년, pp.354 - 370
Grangeteau, Cédric (Univ. Bourgogne Franche‐) , Roullier‐Gall, Chloé (Comté) , Rousseaux, Sandrine (AgroSup Dijon PAM UMR A 02.102 F‐) , Gougeon, Régis D. (21000 Dijon France) , Schmitt‐Kopplin, Philippe (Chair of Analytical Food Chemistry Technische Universitä) , Alexandre, Hervé (t Mü) , Guilloux‐Benatier, Michèle (nchen Alte Akademie 10 85354 Freising‐)
SummaryThe effects of different anthropic activities (vineyard: phytosanitary protection; winery: pressing and sulfiting) on the fungal populations of grape berries were studied. The global diversity of fungal populations (moulds and yeasts) was performed by pyrosequencing. The anthropic activities ...
Adrian , M. , Jeandet , P. , Veneau , J. , Weston , L.A. , and Bessis , R. ( 1997 ) Biological activity of resveratrol, a stilbenic compound from grapevines, against Botrytis cinerea , the causal agent for gray mold . J Chem Ecol 23 : 1689 – 1702 .
Agenbach , W.A. ( 1977 ) A study of must nitrogen content in relation to incomplete fermentations, yeast production and fermentation activity In Beukman E.F. , (ed.). Proceedings of the South African Society for Enology and Viticulture ; (Cape Town, South Africa, Nov., 1977). Stellenbosch , South Africa : South African Society for Enology and Viticulture. pp 66 – 88 .
Albertin , W. , Marullo , P. , Aigle , M. , Dillmann , C. , de Vienne , D. , Bely , M. , and Sicard , D. ( 2011 ) Population size drives industrial Saccharomyces cerevisiae alcoholic fermentation and is under genetic control . Appl Environ Microb 77 : 2772 – 2784 .
Albertin , W. , Miot‐Sertier , C. , Bely , M. , Marullo , P. , Coulon , J. , Moine , V. , et al ( 2014 ) Oenological prefermentation practices strongly impact yeast population dynamics and alcoholic fermentation kinetics in Chardonnay grape must . Int J Food Microbiol 178 : 87 – 97 . 24681710
Andorrà , I. , Esteve‐Zarzoso , B. , Guillamón , J.M. , and Mas , A. ( 2010 ) Determination of viable wine yeast using DNA binding dyes and quantitative PCR . Int J Food Microbiol 144 : 257 – 262 . 21036413
Barata , A. , Seborro , F. , Belloch , C. , Malfeito‐Ferreira , M. , and Loureiro , V. ( 2008 ) Ascomycetous yeast species recovered from grapes damaged by honeydew and sour rot . J Appl Microbiol 104 : 1182 – 1191 . 17976167
Barata , A. , Malfeito‐Ferreira , M. , and Loureiro , V. ( 2012 ) The microbial ecology of wine grape berries . Int J Food Microbiol 153 : 243 – 259 . 22189021
Bisson , L.F. ( 1999 ) Stuck and sluggish fermentations . Am J Enol Viticult 50 : 107 – 119 .
Bokulich , N.A. , Swadener , M. , Sakamoto , K. , Mills , D.A. , and Bisson , L.F. ( 2015 ) Sulfur dioxide treatment alters wine microbial diversity and fermentation progression in a dose‐dependent fashion . Am J Enol Viticult 66 : 73 – 79 .
Broome , J.C. , English , J.T. , Marois , J.J. , Latorre , B.A. , and Aviles , J.C. ( 1995 ) Development of an infection model for Botrytis bunch rot of grapes based on wetness duration and temperature . Phytopathology 85 : 97 – 102 .
Bunea , C.I. , Pop , N. , Babeş , A. , Matea , C. , Dulf , F.V. , and Bunea , A. ( 2012 ) Carotenoids, total polyphenols and antioxidant activity of grapes ( Vitis vinifera ) cultivated in organic and conventional systems . Chem Cent J 6 : 66 – 77 . 22762349
Cadez , N. , Zupan , J. , and Raspor , P. ( 2010 ) The efffects of fungicides on yeast communities associated with grape berries . Yeast Res. 10 : 619 – 630 .
Caporaso , J.G. , Kuczynski , J. , Stombaugh , J. , Bittinger , K. , Bushman , F.D. , Costello , E.K. , et al ( 2010 ) QIIME allows analysis of high‐throughput community sequencing data . Nat Methods 7 : 335 – 336 . 20383131
Charoenchai , C. , Fleet , G.H. , and Henschke , P.A. ( 1998 ) Effects of temperature, pH, and sugar concentration on the growth rates and cell biomass of wine yeasts . Am J Enol Viticult 49 : 283 – 288 .
Chemidlin Prévost‐Bouré , N. , Christen , R. , Dequiedt , S. , Mougel , C. , Lelièvre , M. , Jolivet , C. , et al ( 2011 ) Validation and application of a PCR primer set to quantify fungal communities in the soil environment by real‐time quantitative PCR . PLoS ONE 6 : e24166 . 21931659
Ciani , M. , and Maccarelli , F. ( 1998 ) Oenological properties of non‐ Saccharomyces yeasts associated with wine‐making . World J Microb Biot 14 : 199 – 203 .
Ciani , M. , and Picciotti , G. ( 1995 ) The growth kinetics and fermentation behaviour of some non‐ Saccharomyces yeasts associated with wine‐making . Biotechnol Lett 17 : 1247 – 1250 .
Cole , J.R. , Wang , Q. , Cardenas , E. , Fish , J. , Chai , B. , Farris , R.J. , et al ( 2009 ) The Ribosomal Database Project: improved alignments and new tools for rRNA analysis . Nucleic Acids Res 37 : 141 – 145 .
Combina , M. , Elía , A. , Mercado , L. , Catania , C. , Ganga , A. , Martinez , C. , and Eli , A. ( 2005 ) Dynamics of indigenous yeast populations during spontaneous fermentation of wines from Mendoza, Argentina . Int J Food Microbiol 99 : 237 – 243 . 15808358
Comitini , F. , and Ciani , M. ( 2008 ) Influence of fungicide treatments on the occurrence of yeast flora associated with wine grapes . Ann Microbiol 58 : 489 – 493 .
Constantí , M. , Reguant , C. , Poblet , M. , Zamora , F. , Mas , A. , and Guillamón , J.M. ( 1998 ) Molecular analysis of yeast population dynamics: effect of sulphur dioxide and inoculum on must fermentation . Int J Food Microbiol 41 : 169 – 175 . 9706784
Cordero‐Bueso , G. , Arroyo , T. , Serrano , A. , Tello , J. , Aporta , I. , Vélez , M.D. , and Valero , E. ( 2011 ) Influence of the farming system and vine variety on yeast communities associated with grape berries . Int J Food Microbiol 145 : 132 – 139 . 21185102
Dani , C. , Oliboni , L.S. , Vanderlinde , R. , Bonatto , D. , Salvador , M. , and Henriques , J.A.P. ( 2007 ) Phenolic content and antioxidant activities of white and purple juices manufactured with organically‐ or conventionally‐produced grapes . Food Chem Toxicol 45 : 2574 – 2580 . 17683842
Donèche , B.J. ( 1993 ) Botrytized wines In Fleet G. H. (ed)., Wine microbiology and biotechnology . Harwood Academic Publishers , Philadelphia, Pa pp. 327 – 352 .
Ferreira , J. , Du Toit , M. , and du Toit , W.J. ( 2006 ) The effects of copper and high sugar concentrations on growth, fermentation efficiency and volatile acidity production of different commercial wine yeast strains . Aust J Grape Wine R 12 : 50 – 56 .
Grangeteau , C. , Gerhards , D. , Rousseaux , S. , von Wallbrunn , C. , Alexandre , H. , and Guilloux‐Benatier , M. ( 2015 ) Diversity of yeast strains of the genus Hanseniaspora in the winery environment: What is their involvement in grape must fermentation? Food Microbiol 50 : 70 – 77 . 25998817
Guerra , E. , Sordi , G. , Mannazzu , I. , Clementi , F. , and Fatichenti , F. ( 1999 ) Occurrence of wine yeasts on grapes subjected to different pesticide treatments . Ital J Food Sci 11 : 221 – 230 .
Henick‐Kling , T. , Edinger , W. , Daniel , P. , and Monk , P. ( 1998 ) Selective effects of sulfur dioxide and yeast starter culture addition on indigenous yeast populations and sensory characteristics of wine . J Appl Microbiol 84 : 865 – 876 .
Hidalgo , L. ( 1978 ) Grape rot, methods for its control, and effects on wine quality . Ann Techn Agric 27 : 127 .
Hierro , N. , González , A. , Mas , A. , and Guillamón , J.M. ( 2006 ) Diversity and evolution of non‐ Saccharomyces yeast populations during wine fermentation: effect of grape ripeness and cold maceration . FEMS Yeast Res 6 : 102 – 111 . 16423075
Jeandet , P. , Adrian , M. , Breuil , A. , Sbaghi , M. , Debord , S. , Bessis , R. , et al ( 2000 ) Chemical induction of phytoalexin synthesis in grapevines: application to the control of grey mould in the vineyard . Acta Hortic 528 : 591 – 596 .
Lalancette , N. , Ellis , M.A. , and Madden , L.V. ( 1988 ) Development of an infection efficiency model for Plasmopara viticola on American grape based on temperature and duration of leaf wetness . Phytopathology 78 : 794 – 800 .
Lambrechts , M.G. , and Pretorius , I.S. ( 2000 ) Yeast and its importance to wine aroma ‐ a review . S Afr J Enol Vitic 21 : 97 – 129 .
Levite , D. , Adrian , M. and Tamm , L. ( 2000 ) Preliminary results of resveratrol in wine of organic and conventional vineyards. Proceedings of the 6th International Congress on organic Viticulture , Basel (Suisse), pp. 256 – 257 .
Liu , H.M. , Guo , J.H. , Cheng , Y.J. , Luo , L. , Liu , P. , Wang , B.Q. , and Long , C.A. ( 2010 ) Control of gray mold of grape by Hanseniaspora uvarum and its effects on postharvest quality parameters . Ann Microbiol 60 : 31 – 35 .
Martin , V. , Boido , E. , Giorello , F. , Mas , A. , Dellacassa , E. , and Carrau , F. ( 2016 ) Effect of yeast assimilable nitrogen on the synthesis of phenolic aroma compounds by Hanseniaspora vineae strains . Yeast 33 : 323 – 328 . 26945700
Martins , G. , Vallance , J. , Mercier , A. , Albertin , W. , Stamatopoulos , P. , Rey , P. , et al ( 2014 ) Influence of the farming system on the epiphytic yeasts and yeast‐like fungi colonizing grape berries during the ripening process . Int J Food Microbiol 177 : 21 – 28 . 24603471
Maturano , Y.P. , Mestre , M.V. , Esteve‐Zarzoso , B. , Nally , M.C. , Lerena , M.C. , Toro , M.E. , et al ( 2015 ) Yeast population dynamics during prefermentative cold soak of Cabernet Sauvignon and Malbec wines . Int J Food Microbiol 199 : 23 – 32 . 25621717
McGovern , P.E. , Glusker , D.L. , Exner , L.J. , and Voigt , M.M. ( 1996 ) Neolithic resinated wine . Nature 381 : 480 – 481 .
Medina , K. , Boido , E. , Dellacassa , E. , and Carrau , F. ( 2012 ) Growth of non‐ Saccharomyces yeasts affects nutrient availability for Saccharomyces cerevisiae during wine fermentation . Int J Food Microbiol 157 : 245 – 250 . 22687186
Medina , K. , Boido , E. , Fariña , L. , Gioia , O. , Gomez , M.E. , Barquet , M. , et al ( 2013 ) Increased flavour diversity of Chardonnay wines by spontaneous fermentation and co‐fermentation with Hanseniaspora vineae . Food Chem 140 : 2513 – 2521 .
Milanović , V. , Comitini , F. , and Ciani , M. ( 2013 ) Grape berry yeast communities: influence of fungicide treatments . Int J Food Microbiol 161 : 240 – 246 . 23337124
Mills , D.A. , Johannsen , E.A. , and Cocolin , L. ( 2002 ) Yeast diversity and persistence in botrytis ‐affected wine fermentations . Appl Environ Microb 68 : 4884 – 4893 .
Mora , J. , and Mulet , A. ( 1991 ) Effects of some treatments of grape juice on the population and growth of yeast species during fermentation . Am J Enol Viticult 42 : 133 – 136 .
Moreira , N. , Pina , C. , Mendes , F. , Couto , J.A. , Hogg , T. , and Vasconcelos , I. ( 2011 ) Volatile compounds contribution of Hanseniaspora guilliermondii and Hanseniaspora uvarum during red wine vinifications . Food Control 22 : 662 – 667 .
Moyano , L. , Zea , L. , Villafuerte , L. , and Medina , M. ( 2009 ) Comparison of odor‐active compounds in sherry wines processed from ecologically and conventionally grown Pedro Ximenez grapes . J Agr Food Chem 57 : 968 – 973 . 19146368
Mulero , J. , Pardo , F. , and Zafrilla , P. ( 2010 ) Antioxidant activity and phenolic composition of organic and conventional grapes and wines . J Food Compos Anal 23 : 569 – 574 .
Nisiotou , A.A. , Spiropoulos , A.E. , and Nychas , G.‐J.E. ( 2007 ) Yeast community structures and dynamics in healthy and Botrytis ‐affected grape must fermentations . Appl Environ Microb 73 : 6705 – 6713 .
Ocón , E. , Gutiérrez , A.R. , Garijo , P. , Santamaría , P. , López , R. , Olarte , C. , and Sanz , S. ( 2011 ) Factors of influence in the distribution of mold in the air in a wine cellar . J Food Sci 76 : 169 – 174 .
Pagliarini , E. , Laureati , M. , and Gaeta , D. ( 2013 ) Sensory descriptors, hedonic perception and consumer's attitudes to Sangiovese red wine deriving from organically and conventionally grown grapes . Front Psycho 4 : 896 .
Quast , C. , Pruesse , E. , Yilmaz , P. , Gerken , J. , Schweer , T. , Yarza , P. , et al ( 2013 ) The SILVA ribosomal RNA gene database project: improved data processing and web‐based tools . Nucleic Acids Res 41 : 590 – 596 .
Rabosto , X. , Carrau , M. , Paz , A. , Boido , E. , Dellacassa , E. , and Carrau , F.M. ( 2006 ) Grapes and vineyard soils as sources of microorganisms for biological control of Botrytis cinerea . Am J Enol Viticult 57 : 332 – 338 .
Raspor , P. , Milek , D.M. , Polanc , J. , Mozina , S.S. , and Cadez , N. ( 2006 ) Yeasts isolated from three varieties of grapes cultivated in different locations of the Dolenjska vine‐growing region, Slovenia . Int J Food Microbiol 109 : 97 – 102 . 16626833
Rojas , V. ( 2003 ) Acetate ester formation in wine by mixed cultures in laboratory fermentations . Int J Food Microbiol 86 : 181 – 188 . 12892933
Romano , P. and Suzzi , G. ( 1993 ) Sulphur dioxide and wine microorganisms In Fleet G.H. (ed.). Wine Microbiology and Biotechnology , Switzerland Harwood Academic Publishers , pp. 373 – 393 .
Romano , P. , Fiore , C. , and Paraggio , M. ( 2003 ) Function of yeast species and strains in wine flavour . Int J Food Microbiol 86 : 169 – 180 . 12892932
Roullier‐Gall , C. , Boutegrabet , L. , Gougeon , R.D. , and Schmitt‐Kopplin , P. ( 2014a ) A grape and wine chemodiversity comparison of different appellations in Burgundy: vintage vs terroir effects . Food Chem 152 : 100 – 107 . 24444912
Roullier‐Gall , C. , Lucio , M. , Noret , L. , Schmitt‐Kopplin , P. , and Gougeon , R.D. ( 2014b ) How subtle is the ‘terroir’ effect? Chemistry‐related signatures of two ‘climats de Bourgogne’ . PLoS ONE 9 : 1 – 11 .
Sadoudi , M. , Tourdot‐Maréchal , R. , Rousseaux , S. , Steyer , D. , Gallardo‐Chacón , J.‐J. , Ballester , J. , and Alexandre , H. ( 2012 ) Yeast‐yeast interactions revealed by aromatic profile analysis of Sauvignon Blanc wine fermented by single or co‐culture of non‐ Saccharomyces and Saccharomyces yeasts . Food Microbiol 32 : 243 – 253 . 22986187
Sall , M.A. ( 1980 ) Epidemiology of grape powdery mildew: a model . Phytopathology 70 : 338 – 342 .
Segata , N. , Izard , J. , Waldron , L. , Gevers , D. , Miropolsky , L. , Garrett , W.S. , and Huttenhower , C. ( 2011 ) Metagenomic biomarker discovery and explanation . Genome Biol 12 : R60 . 21702898
Setati , M.E. , Jacobson , D. , Andong , U.‐C. , and Bauer , F. ( 2012 ) The vineyard yeast microbiome, a mixed model microbial map . PLoS ONE 7 : e52609 . 23300721
Setati , M.E. , Jacobson , D. and Bauer , F.F. ( 2015 ) Sequence‐based analysis of the Vitis vinifera L. cv Cabernet Sauvignon grape must mycobiome in three South African vineyards employing distinct agronomic systems . Front Microbiol 6 : 1358 . 26648930
Sipiczki , M. ( 2003 ) Candida zemplinina sp. nov., an osmotolerant and psychrotolerant yeast that ferments sweet botrytized wines . Int J Syst Evol Micr 53 : 2079 – 2083 .
Sláviková , E. , and Vadkertiová , R. ( 2003 ) Effects of pesticides on yeasts isolated from agricultural soil . Z Naturforsch C 58 : 855 – 859 . 14713165
Sturm , J. , Grossmann , M. , and Schnell , S. ( 2006 ) Influence of grape treatment on the wine yeast populations isolated from spontaneous fermentations . J Appl Microbiol 101 : 1241 – 1248 . 17105554
Swiegers , J.H. , Bartowsky , E.J. , Henschke , P.A. , and Pretorius , I.S. ( 2005 ) Yeast and bacterial modulation of wine aroma and flavour . Aust J Grape Wine R 11 : 139 – 173 .
Takahashi , M. , Ohta , T. , Masaki , K. , Mizuno , A. , and Goto‐Yamamoto , N. ( 2014 ) Evaluation of microbial diversity in sulfite‐added and sulfite‐free wine by culture‐dependent and ‐independent methods . J Biosci Bioeng 117 : 569 – 575 . 24239025
Terrat , S. , Christen , R. , Dequiedt , S. , Lelièvre , M. , Nowak , V. , Regnier , T. , et al ( 2012 ) Molecular biomass and MetaTaxogenomic assessment of soil microbial communities as influenced by soil DNA extraction procedure . Microb Biotechnol 5 : 135 – 141 . 21989224
Tziotis , D. , Hertkorn , N. , and Schmitt‐Kopplin , P. ( 2011 ) Kendrick‐analogous network visualisation of ion cyclotron resonance Fourier transform mass spectra: improved options for the assignment of elemental compositions and the classification of organic molecular complexity . Eur J Mass Spectrom 17 : 415 – 421 .
Vadkertiová , R. , and Sláviková , E. ( 2006 ) Metal tolerance of yeasts isolated from water, soil and plant environments . J. Basic Microb 46 : 145 – 152 .
Vrček , I.V. , Bojić , M. , Žuntar , I. , Mendaš , G. , and Medić‐Šarić , M. ( 2011 ) Phenol content, antioxidant activity and metal composition of Croatian wines deriving from organically and conventionally grown grapes . Food Chem 124 : 354 – 361 .
Xufre , A. , Albergaria , H. , Inácio , J. , Spencer‐Martins , I. , and Gírio , F. ( 2006 ) Application of fluorescence in situ hybridisation (FISH) to the analysis of yeast population dynamics in winery and laboratory grape must fermentations . Int J Food Microbiol 108 : 376 – 384 . 16504329
Zafrilla , P. , Morillas , J. , Mulero , J. , Cayuela , J.M. , Martínez‐Cachá , A. , Pardo , F. , and Lopez Nicolas , J.M. ( 2003 ) Changes during storage in conventional and ecological wine: phenolic content and antioxidant activity . J Agr Food Chem 51 : 4694 – 4700 . 14705898
Zironi , R. , Romano , P. , Suzzi , G. , Battistutta , F. , and Comi , G. ( 1993 ) Volatile metabolites produced in wine by mixed and sequential cultures of Hanseniaspora guilliermon dii or Kloeckera apiculata and Saccharomyces cerevisiae . Biotechnol Lett 15 : 235 – 238 .
Zohre , D.E. , and Erten , H. ( 2002 ) The influence of Kloeckera apiculata and Candida pulcherrima yeasts on wine fermentation . Process Biochem 38 : 319 – 324 .
*원문 PDF 파일 및 링크정보가 존재하지 않을 경우 KISTI DDS 시스템에서 제공하는 원문복사서비스를 사용할 수 있습니다.
오픈액세스 학술지에 출판된 논문
※ AI-Helper는 부적절한 답변을 할 수 있습니다.