Verification of taxonomy of genus yeasts Hanseniaspora, Pichia, Saccharomyces, Rhodotorula during fermentation of white wine from Velke Pavlovice

abstract

English

In enology yeasts play an important part in the characteristics of the final product. Many factors such as chemical and microbial composition of grape juice can influence wine quality. Yeasts are predominant in the biochemical interaction with components of must. We used PCR-RFLP method (polymerase chain reaction and restriction fragment length polymorphism). We amplified 5.8S-ITS segment of rDNA by using ITS1 and ITS4 primers. Then amplified DNA was chopped by seven restriction endonucleases.

wine, yeasts, PCR-RFLP

VRÁNOVÁ, D.; VADKERTIOVÁ, R.; ŠURANSKÁ, H.; OLIVOVÁ, R.

3. 5. 2009

SAV Bratislava

Bratislava

1336-4839

34th Annual Conference on Yeasts, Book of abstracts

37

1

Slovak Republic

s78

s78

1