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dc.rights.licenseopenen_US
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorFEGHALI, Nadine
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorALBERTIN, Warren
dc.contributor.authorTABET, Edouard
dc.contributor.authorRIZK, Ziad
dc.contributor.authorBIANCO, Angela
dc.contributor.authorZARA, Giacomo
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorMASNEUF POMAREDE, Isabelle
ORCID: 0000-0002-8806-8944
IDREF: 13239667X
dc.contributor.authorBUDRONI, Marilena
dc.date.accessioned2021-07-16T08:24:32Z
dc.date.available2021-07-16T08:24:32Z
dc.date.issued2019-10-26
dc.identifier.issn2076-2607en_US
dc.identifier.urihttps://oskar-bordeaux.fr/handle/20.500.12278/109271
dc.description.abstractEnThe study of yeast biodiversity represents an important step in the preservation of the local heritage, and this work in particular has an innovative character since no further studies have investigated 'Merwah', one of the main grape varieties used in winemaking in Lebanon. To gain deeper knowledge of the genetic diversity and population structure of native wine strains, 202 isolates were collected during spontaneous alcoholic fermentation of eight must/wine samples of cultivar 'Merwah', over two consecutive years (2016, 2017) in a traditional winery in Mount Lebanon (1400 m a.s.l.). The isolates were identified as on the basis of their morphology and preliminary sequence analysis of their internal transcribed spacer (ITS) PCR. They were then characterised at the strain level by interdelta PCR and genotyped using multiplex PCR reactions of 12 microsatellite markers. High genetic diversity was observed for the studied population. To select potential yeast starter strains from this population, micro-fermentations were carried out for 22 strains that were selected as representative of the 'Merwah' wine yeast population in order to determine their technological and oenological properties. Three indigenous yeast strains might represent candidates for pilot-scale fermentation in the winery, based on relevant features such as high fermentation vigour, low production of volatile acidity and HS and low residual sugar content at the end of alcoholic fermentation.
dc.language.isoENen_US
dc.rightsAttribution 3.0 United States*
dc.rights.urihttp://creativecommons.org/licenses/by/3.0/us/*
dc.subject.enGenotype–Phenotype Diversity
dc.subject.enNative Yeast
dc.subject.enRegional Wine
dc.subject.enSpontaneous Fermentation
dc.title.enGenetic and Phenotypic Characterisation of a Saccharomyces cerevisiae Population of ‘Merwah’ White Wine
dc.title.alternativeMicroorganismsen_US
dc.typeArticle de revueen_US
dc.identifier.doi10.3390/microorganisms7110492en_US
dc.subject.halSciences du Vivant [q-bio]/Biologie végétaleen_US
dc.identifier.pubmed31717787en_US
bordeaux.journalMicroorganismsen_US
bordeaux.page1-17en_US
bordeaux.volume7en_US
bordeaux.hal.laboratoriesUnité de Recherche Oenologie - EA 4577en_US
bordeaux.issue11en_US
bordeaux.institutionUniversité de Bordeauxen_US
bordeaux.institutionBordeaux INPen_US
bordeaux.institutionINRAEen_US
bordeaux.peerReviewedouien_US
bordeaux.inpressnonen_US
bordeaux.import.sourcepubmed
hal.exportfalse
workflow.import.sourcepubmed
bordeaux.COinSctx_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.jtitle=Microorganisms&rft.date=2019-10-26&rft.volume=7&rft.issue=11&rft.spage=1-17&rft.epage=1-17&rft.eissn=2076-2607&rft.issn=2076-2607&rft.au=FEGHALI,%20Nadine&ALBERTIN,%20Warren&TABET,%20Edouard&RIZK,%20Ziad&BIANCO,%20Angela&rft.genre=article


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