Populations of <i<Saccharomyces cerevisiae</i< in Vineyards: Biodiversity and Persistence Associated with Terroir

The origin terroir provides distinctive characteristics for wines, in relation to soil, climate, oenological practices, etc. Hence, the characterization of each wine region by multiple aspects would allow differentiation of its wines. Several approaches at different scales have studied terroir micro...
Ausführliche Beschreibung

Gespeichert in:

Autor*in:	Magalí Lucía González [verfasserIn] Selva Valeria Chimeno [verfasserIn] María Elena Sturm [verfasserIn] Lucía Maribel Becerra [verfasserIn] María Cecilia Lerena [verfasserIn] María Cecilia Rojo [verfasserIn] Mariana Combina [verfasserIn] Laura Analía Mercado [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2023

Schlagwörter:	Malbec grapes biodiversity rarefaction terroir

Übergeordnetes Werk:	In: Fermentation - MDPI AG, 2017, 9(2023), 3, p 292
Übergeordnetes Werk:	volume:9 ; year:2023 ; number:3, p 292

Links:	Link aufrufen Link aufrufen Link aufrufen Journal toc

DOI / URN:	10.3390/fermentation9030292

Katalog-ID:	DOAJ087369362

Internformat


LEADER	01000caa a22002652 4500
001	DOAJ087369362
003	DE-627
005	20240413051649.0
007	cr uuu---uuuuu
008	230331s2023 xx \|\|\|\|\|o 00\| \|\|eng c
024	7		\|a 10.3390/fermentation9030292 \|2 doi
035			\|a (DE-627)DOAJ087369362
035			\|a (DE-599)DOAJc1413a68f2854fc192862887ceb75160
040			\|a DE-627 \|b ger \|c DE-627 \|e rakwb
041			\|a eng
050		0	\|a TP500-660
100	0		\|a Magalí Lucía González \|e verfasserin \|4 aut
245	1	0	\|a Populations of <i<Saccharomyces cerevisiae</i< in Vineyards: Biodiversity and Persistence Associated with Terroir
264		1	\|c 2023
336			\|a Text \|b txt \|2 rdacontent
337			\|a Computermedien \|b c \|2 rdamedia
338			\|a Online-Ressource \|b cr \|2 rdacarrier
520			\|a The origin terroir provides distinctive characteristics for wines, in relation to soil, climate, oenological practices, etc. Hence, the characterization of each wine region by multiple aspects would allow differentiation of its wines. Several approaches at different scales have studied terroir microbiological fingerprints: from global microbiome analysis up to intraspecific <i<Saccharomyces</i< biodiversity. Mature grapes are the primary source of yeasts, and <i<S. cerevisiae</i< is a key wine fermentative species. Malbec is the emblematic Argentinean variety and is mainly cultivated in the “Zona Alta del Rio Mendoza” (ZARM). In this work, the diversity of <i<S. cerevisiae</i< grape populations was studied at three vintages in two Malbec vineyards of the ZARM, to evaluate their annual diversity and behavior in different vintages. Rarefaction of classical ecological indices was applied for a statistically adequate biodiversity analysis. A total of 654 <i<S. cerevisiae</i< isolates were differentiated by Interdelta-PCR. Each yeast grape population showed a unique composition of <i<S. cerevisiae</i< strains; however, a narrow genetic relationship was found in each vineyard. A slight increase in the initial diversity and a stabilization in the diversity of <i<S. cerevisiae</i< populations were confirmed. These results add to the discussion about the contribution of yeasts to the terroir microbiological concept, and its limitations and stability over the time.
650		4	\|a <i<Saccharomyces cerevisiae</i<
650		4	\|a Malbec grapes
650		4	\|a biodiversity
650		4	\|a rarefaction
650		4	\|a terroir
653		0	\|a Fermentation industries. Beverages. Alcohol
700	0		\|a Selva Valeria Chimeno \|e verfasserin \|4 aut
700	0		\|a María Elena Sturm \|e verfasserin \|4 aut
700	0		\|a Lucía Maribel Becerra \|e verfasserin \|4 aut
700	0		\|a María Cecilia Lerena \|e verfasserin \|4 aut
700	0		\|a María Cecilia Rojo \|e verfasserin \|4 aut
700	0		\|a Mariana Combina \|e verfasserin \|4 aut
700	0		\|a Laura Analía Mercado \|e verfasserin \|4 aut
773	0	8	\|i In \|t Fermentation \|d MDPI AG, 2017 \|g 9(2023), 3, p 292 \|w (DE-627)820684163 \|w (DE-600)2813985-9 \|x 23115637 \|7 nnns
773	1	8	\|g volume:9 \|g year:2023 \|g number:3, p 292
856	4	0	\|u https://doi.org/10.3390/fermentation9030292 \|z kostenfrei
856	4	0	\|u https://doaj.org/article/c1413a68f2854fc192862887ceb75160 \|z kostenfrei
856	4	0	\|u https://www.mdpi.com/2311-5637/9/3/292 \|z kostenfrei
856	4	2	\|u https://doaj.org/toc/2311-5637 \|y Journal toc \|z kostenfrei
912			\|a GBV_USEFLAG_A
912			\|a SYSFLAG_A
912			\|a GBV_DOAJ
912			\|a GBV_ILN_20
912			\|a GBV_ILN_22
912			\|a GBV_ILN_23
912			\|a GBV_ILN_24
912			\|a GBV_ILN_39
912			\|a GBV_ILN_40
912			\|a GBV_ILN_62
912			\|a GBV_ILN_63
912			\|a GBV_ILN_65
912			\|a GBV_ILN_69
912			\|a GBV_ILN_70
912			\|a GBV_ILN_73
912			\|a GBV_ILN_74
912			\|a GBV_ILN_95
912			\|a GBV_ILN_105
912			\|a GBV_ILN_110
912			\|a GBV_ILN_151
912			\|a GBV_ILN_161
912			\|a GBV_ILN_170
912			\|a GBV_ILN_213
912			\|a GBV_ILN_230
912			\|a GBV_ILN_285
912			\|a GBV_ILN_293
912			\|a GBV_ILN_602
912			\|a GBV_ILN_2014
912			\|a GBV_ILN_4012
912			\|a GBV_ILN_4037
912			\|a GBV_ILN_4112
912			\|a GBV_ILN_4125
912			\|a GBV_ILN_4126
912			\|a GBV_ILN_4249
912			\|a GBV_ILN_4305
912			\|a GBV_ILN_4306
912			\|a GBV_ILN_4307
912			\|a GBV_ILN_4313
912			\|a GBV_ILN_4322
912			\|a GBV_ILN_4323
912			\|a GBV_ILN_4324
912			\|a GBV_ILN_4325
912			\|a GBV_ILN_4338
912			\|a GBV_ILN_4367
912			\|a GBV_ILN_4700
951			\|a AR
952			\|d 9 \|j 2023 \|e 3, p 292

Indexfelder

author_variant	m l g mlg s v c svc m e s mes l m b lmb m c l mcl m c r mcr m c mc l a m lam
matchkey_str	article:23115637:2023----::ouainoiacaoyecrvsainieadboiestadesse
hierarchy_sort_str	2023
callnumber-subject-code	TP
publishDate	2023
allfields	10.3390/fermentation9030292 doi (DE-627)DOAJ087369362 (DE-599)DOAJc1413a68f2854fc192862887ceb75160 DE-627 ger DE-627 rakwb eng TP500-660 Magalí Lucía González verfasserin aut Populations of <i<Saccharomyces cerevisiae</i< in Vineyards: Biodiversity and Persistence Associated with Terroir 2023 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The origin terroir provides distinctive characteristics for wines, in relation to soil, climate, oenological practices, etc. Hence, the characterization of each wine region by multiple aspects would allow differentiation of its wines. Several approaches at different scales have studied terroir microbiological fingerprints: from global microbiome analysis up to intraspecific <i<Saccharomyces</i< biodiversity. Mature grapes are the primary source of yeasts, and <i<S. cerevisiae</i< is a key wine fermentative species. Malbec is the emblematic Argentinean variety and is mainly cultivated in the “Zona Alta del Rio Mendoza” (ZARM). In this work, the diversity of <i<S. cerevisiae</i< grape populations was studied at three vintages in two Malbec vineyards of the ZARM, to evaluate their annual diversity and behavior in different vintages. Rarefaction of classical ecological indices was applied for a statistically adequate biodiversity analysis. A total of 654 <i<S. cerevisiae</i< isolates were differentiated by Interdelta-PCR. Each yeast grape population showed a unique composition of <i<S. cerevisiae</i< strains; however, a narrow genetic relationship was found in each vineyard. A slight increase in the initial diversity and a stabilization in the diversity of <i<S. cerevisiae</i< populations were confirmed. These results add to the discussion about the contribution of yeasts to the terroir microbiological concept, and its limitations and stability over the time. <i<Saccharomyces cerevisiae</i< Malbec grapes biodiversity rarefaction terroir Fermentation industries. Beverages. Alcohol Selva Valeria Chimeno verfasserin aut María Elena Sturm verfasserin aut Lucía Maribel Becerra verfasserin aut María Cecilia Lerena verfasserin aut María Cecilia Rojo verfasserin aut Mariana Combina verfasserin aut Laura Analía Mercado verfasserin aut In Fermentation MDPI AG, 2017 9(2023), 3, p 292 (DE-627)820684163 (DE-600)2813985-9 23115637 nnns volume:9 year:2023 number:3, p 292 https://doi.org/10.3390/fermentation9030292 kostenfrei https://doaj.org/article/c1413a68f2854fc192862887ceb75160 kostenfrei https://www.mdpi.com/2311-5637/9/3/292 kostenfrei https://doaj.org/toc/2311-5637 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_39 GBV_ILN_40 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 9 2023 3, p 292
spelling	10.3390/fermentation9030292 doi (DE-627)DOAJ087369362 (DE-599)DOAJc1413a68f2854fc192862887ceb75160 DE-627 ger DE-627 rakwb eng TP500-660 Magalí Lucía González verfasserin aut Populations of <i<Saccharomyces cerevisiae</i< in Vineyards: Biodiversity and Persistence Associated with Terroir 2023 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The origin terroir provides distinctive characteristics for wines, in relation to soil, climate, oenological practices, etc. Hence, the characterization of each wine region by multiple aspects would allow differentiation of its wines. Several approaches at different scales have studied terroir microbiological fingerprints: from global microbiome analysis up to intraspecific <i<Saccharomyces</i< biodiversity. Mature grapes are the primary source of yeasts, and <i<S. cerevisiae</i< is a key wine fermentative species. Malbec is the emblematic Argentinean variety and is mainly cultivated in the “Zona Alta del Rio Mendoza” (ZARM). In this work, the diversity of <i<S. cerevisiae</i< grape populations was studied at three vintages in two Malbec vineyards of the ZARM, to evaluate their annual diversity and behavior in different vintages. Rarefaction of classical ecological indices was applied for a statistically adequate biodiversity analysis. A total of 654 <i<S. cerevisiae</i< isolates were differentiated by Interdelta-PCR. Each yeast grape population showed a unique composition of <i<S. cerevisiae</i< strains; however, a narrow genetic relationship was found in each vineyard. A slight increase in the initial diversity and a stabilization in the diversity of <i<S. cerevisiae</i< populations were confirmed. These results add to the discussion about the contribution of yeasts to the terroir microbiological concept, and its limitations and stability over the time. <i<Saccharomyces cerevisiae</i< Malbec grapes biodiversity rarefaction terroir Fermentation industries. Beverages. Alcohol Selva Valeria Chimeno verfasserin aut María Elena Sturm verfasserin aut Lucía Maribel Becerra verfasserin aut María Cecilia Lerena verfasserin aut María Cecilia Rojo verfasserin aut Mariana Combina verfasserin aut Laura Analía Mercado verfasserin aut In Fermentation MDPI AG, 2017 9(2023), 3, p 292 (DE-627)820684163 (DE-600)2813985-9 23115637 nnns volume:9 year:2023 number:3, p 292 https://doi.org/10.3390/fermentation9030292 kostenfrei https://doaj.org/article/c1413a68f2854fc192862887ceb75160 kostenfrei https://www.mdpi.com/2311-5637/9/3/292 kostenfrei https://doaj.org/toc/2311-5637 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_39 GBV_ILN_40 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 9 2023 3, p 292
allfields_unstemmed	10.3390/fermentation9030292 doi (DE-627)DOAJ087369362 (DE-599)DOAJc1413a68f2854fc192862887ceb75160 DE-627 ger DE-627 rakwb eng TP500-660 Magalí Lucía González verfasserin aut Populations of <i<Saccharomyces cerevisiae</i< in Vineyards: Biodiversity and Persistence Associated with Terroir 2023 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The origin terroir provides distinctive characteristics for wines, in relation to soil, climate, oenological practices, etc. Hence, the characterization of each wine region by multiple aspects would allow differentiation of its wines. Several approaches at different scales have studied terroir microbiological fingerprints: from global microbiome analysis up to intraspecific <i<Saccharomyces</i< biodiversity. Mature grapes are the primary source of yeasts, and <i<S. cerevisiae</i< is a key wine fermentative species. Malbec is the emblematic Argentinean variety and is mainly cultivated in the “Zona Alta del Rio Mendoza” (ZARM). In this work, the diversity of <i<S. cerevisiae</i< grape populations was studied at three vintages in two Malbec vineyards of the ZARM, to evaluate their annual diversity and behavior in different vintages. Rarefaction of classical ecological indices was applied for a statistically adequate biodiversity analysis. A total of 654 <i<S. cerevisiae</i< isolates were differentiated by Interdelta-PCR. Each yeast grape population showed a unique composition of <i<S. cerevisiae</i< strains; however, a narrow genetic relationship was found in each vineyard. A slight increase in the initial diversity and a stabilization in the diversity of <i<S. cerevisiae</i< populations were confirmed. These results add to the discussion about the contribution of yeasts to the terroir microbiological concept, and its limitations and stability over the time. <i<Saccharomyces cerevisiae</i< Malbec grapes biodiversity rarefaction terroir Fermentation industries. Beverages. Alcohol Selva Valeria Chimeno verfasserin aut María Elena Sturm verfasserin aut Lucía Maribel Becerra verfasserin aut María Cecilia Lerena verfasserin aut María Cecilia Rojo verfasserin aut Mariana Combina verfasserin aut Laura Analía Mercado verfasserin aut In Fermentation MDPI AG, 2017 9(2023), 3, p 292 (DE-627)820684163 (DE-600)2813985-9 23115637 nnns volume:9 year:2023 number:3, p 292 https://doi.org/10.3390/fermentation9030292 kostenfrei https://doaj.org/article/c1413a68f2854fc192862887ceb75160 kostenfrei https://www.mdpi.com/2311-5637/9/3/292 kostenfrei https://doaj.org/toc/2311-5637 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_39 GBV_ILN_40 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 9 2023 3, p 292
allfieldsGer	10.3390/fermentation9030292 doi (DE-627)DOAJ087369362 (DE-599)DOAJc1413a68f2854fc192862887ceb75160 DE-627 ger DE-627 rakwb eng TP500-660 Magalí Lucía González verfasserin aut Populations of <i<Saccharomyces cerevisiae</i< in Vineyards: Biodiversity and Persistence Associated with Terroir 2023 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The origin terroir provides distinctive characteristics for wines, in relation to soil, climate, oenological practices, etc. Hence, the characterization of each wine region by multiple aspects would allow differentiation of its wines. Several approaches at different scales have studied terroir microbiological fingerprints: from global microbiome analysis up to intraspecific <i<Saccharomyces</i< biodiversity. Mature grapes are the primary source of yeasts, and <i<S. cerevisiae</i< is a key wine fermentative species. Malbec is the emblematic Argentinean variety and is mainly cultivated in the “Zona Alta del Rio Mendoza” (ZARM). In this work, the diversity of <i<S. cerevisiae</i< grape populations was studied at three vintages in two Malbec vineyards of the ZARM, to evaluate their annual diversity and behavior in different vintages. Rarefaction of classical ecological indices was applied for a statistically adequate biodiversity analysis. A total of 654 <i<S. cerevisiae</i< isolates were differentiated by Interdelta-PCR. Each yeast grape population showed a unique composition of <i<S. cerevisiae</i< strains; however, a narrow genetic relationship was found in each vineyard. A slight increase in the initial diversity and a stabilization in the diversity of <i<S. cerevisiae</i< populations were confirmed. These results add to the discussion about the contribution of yeasts to the terroir microbiological concept, and its limitations and stability over the time. <i<Saccharomyces cerevisiae</i< Malbec grapes biodiversity rarefaction terroir Fermentation industries. Beverages. Alcohol Selva Valeria Chimeno verfasserin aut María Elena Sturm verfasserin aut Lucía Maribel Becerra verfasserin aut María Cecilia Lerena verfasserin aut María Cecilia Rojo verfasserin aut Mariana Combina verfasserin aut Laura Analía Mercado verfasserin aut In Fermentation MDPI AG, 2017 9(2023), 3, p 292 (DE-627)820684163 (DE-600)2813985-9 23115637 nnns volume:9 year:2023 number:3, p 292 https://doi.org/10.3390/fermentation9030292 kostenfrei https://doaj.org/article/c1413a68f2854fc192862887ceb75160 kostenfrei https://www.mdpi.com/2311-5637/9/3/292 kostenfrei https://doaj.org/toc/2311-5637 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_39 GBV_ILN_40 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 9 2023 3, p 292
allfieldsSound	10.3390/fermentation9030292 doi (DE-627)DOAJ087369362 (DE-599)DOAJc1413a68f2854fc192862887ceb75160 DE-627 ger DE-627 rakwb eng TP500-660 Magalí Lucía González verfasserin aut Populations of <i<Saccharomyces cerevisiae</i< in Vineyards: Biodiversity and Persistence Associated with Terroir 2023 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The origin terroir provides distinctive characteristics for wines, in relation to soil, climate, oenological practices, etc. Hence, the characterization of each wine region by multiple aspects would allow differentiation of its wines. Several approaches at different scales have studied terroir microbiological fingerprints: from global microbiome analysis up to intraspecific <i<Saccharomyces</i< biodiversity. Mature grapes are the primary source of yeasts, and <i<S. cerevisiae</i< is a key wine fermentative species. Malbec is the emblematic Argentinean variety and is mainly cultivated in the “Zona Alta del Rio Mendoza” (ZARM). In this work, the diversity of <i<S. cerevisiae</i< grape populations was studied at three vintages in two Malbec vineyards of the ZARM, to evaluate their annual diversity and behavior in different vintages. Rarefaction of classical ecological indices was applied for a statistically adequate biodiversity analysis. A total of 654 <i<S. cerevisiae</i< isolates were differentiated by Interdelta-PCR. Each yeast grape population showed a unique composition of <i<S. cerevisiae</i< strains; however, a narrow genetic relationship was found in each vineyard. A slight increase in the initial diversity and a stabilization in the diversity of <i<S. cerevisiae</i< populations were confirmed. These results add to the discussion about the contribution of yeasts to the terroir microbiological concept, and its limitations and stability over the time. <i<Saccharomyces cerevisiae</i< Malbec grapes biodiversity rarefaction terroir Fermentation industries. Beverages. Alcohol Selva Valeria Chimeno verfasserin aut María Elena Sturm verfasserin aut Lucía Maribel Becerra verfasserin aut María Cecilia Lerena verfasserin aut María Cecilia Rojo verfasserin aut Mariana Combina verfasserin aut Laura Analía Mercado verfasserin aut In Fermentation MDPI AG, 2017 9(2023), 3, p 292 (DE-627)820684163 (DE-600)2813985-9 23115637 nnns volume:9 year:2023 number:3, p 292 https://doi.org/10.3390/fermentation9030292 kostenfrei https://doaj.org/article/c1413a68f2854fc192862887ceb75160 kostenfrei https://www.mdpi.com/2311-5637/9/3/292 kostenfrei https://doaj.org/toc/2311-5637 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_39 GBV_ILN_40 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 9 2023 3, p 292
language	English
source	In Fermentation 9(2023), 3, p 292 volume:9 year:2023 number:3, p 292
sourceStr	In Fermentation 9(2023), 3, p 292 volume:9 year:2023 number:3, p 292
format_phy_str_mv	Article
institution	findex.gbv.de
topic_facet	<i<Saccharomyces cerevisiae</i< Malbec grapes biodiversity rarefaction terroir Fermentation industries. Beverages. Alcohol
isfreeaccess_bool	true
container_title	Fermentation
authorswithroles_txt_mv	Magalí Lucía González @@aut@@ Selva Valeria Chimeno @@aut@@ María Elena Sturm @@aut@@ Lucía Maribel Becerra @@aut@@ María Cecilia Lerena @@aut@@ María Cecilia Rojo @@aut@@ Mariana Combina @@aut@@ Laura Analía Mercado @@aut@@
publishDateDaySort_date	2023-01-01T00:00:00Z
hierarchy_top_id	820684163
id	DOAJ087369362
language_de	englisch
fullrecord	<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a22002652 4500</leader><controlfield tag="001">DOAJ087369362</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20240413051649.0</controlfield><controlfield tag="007">cr uuu---uuuuu</controlfield><controlfield tag="008">230331s2023 xx \|\|\|\|\|o 00\| \|\|eng c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.3390/fermentation9030292</subfield><subfield code="2">doi</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)DOAJ087369362</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)DOAJc1413a68f2854fc192862887ceb75160</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="041" ind1=" " ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="050" ind1=" " ind2="0"><subfield code="a">TP500-660</subfield></datafield><datafield tag="100" ind1="0" ind2=" "><subfield code="a">Magalí Lucía González</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Populations of <i<Saccharomyces cerevisiae</i< in Vineyards: Biodiversity and Persistence Associated with Terroir</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="c">2023</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">Text</subfield><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">Computermedien</subfield><subfield code="b">c</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">Online-Ressource</subfield><subfield code="b">cr</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">The origin terroir provides distinctive characteristics for wines, in relation to soil, climate, oenological practices, etc. Hence, the characterization of each wine region by multiple aspects would allow differentiation of its wines. Several approaches at different scales have studied terroir microbiological fingerprints: from global microbiome analysis up to intraspecific <i<Saccharomyces</i< biodiversity. Mature grapes are the primary source of yeasts, and <i<S. cerevisiae</i< is a key wine fermentative species. Malbec is the emblematic Argentinean variety and is mainly cultivated in the “Zona Alta del Rio Mendoza” (ZARM). In this work, the diversity of <i<S. cerevisiae</i< grape populations was studied at three vintages in two Malbec vineyards of the ZARM, to evaluate their annual diversity and behavior in different vintages. Rarefaction of classical ecological indices was applied for a statistically adequate biodiversity analysis. A total of 654 <i<S. cerevisiae</i< isolates were differentiated by Interdelta-PCR. Each yeast grape population showed a unique composition of <i<S. cerevisiae</i< strains; however, a narrow genetic relationship was found in each vineyard. A slight increase in the initial diversity and a stabilization in the diversity of <i<S. cerevisiae</i< populations were confirmed. These results add to the discussion about the contribution of yeasts to the terroir microbiological concept, and its limitations and stability over the time.</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a"><i<Saccharomyces cerevisiae</i<</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Malbec grapes</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">biodiversity</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">rarefaction</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">terroir</subfield></datafield><datafield tag="653" ind1=" " ind2="0"><subfield code="a">Fermentation industries. Beverages. Alcohol</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Selva Valeria Chimeno</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">María Elena Sturm</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Lucía Maribel Becerra</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">María Cecilia Lerena</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">María Cecilia Rojo</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Mariana Combina</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Laura Analía Mercado</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">In</subfield><subfield code="t">Fermentation</subfield><subfield code="d">MDPI AG, 2017</subfield><subfield code="g">9(2023), 3, p 292</subfield><subfield code="w">(DE-627)820684163</subfield><subfield code="w">(DE-600)2813985-9</subfield><subfield code="x">23115637</subfield><subfield code="7">nnns</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:9</subfield><subfield code="g">year:2023</subfield><subfield code="g">number:3, p 292</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://doi.org/10.3390/fermentation9030292</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://doaj.org/article/c1413a68f2854fc192862887ceb75160</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://www.mdpi.com/2311-5637/9/3/292</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="856" ind1="4" ind2="2"><subfield code="u">https://doaj.org/toc/2311-5637</subfield><subfield code="y">Journal toc</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SYSFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_DOAJ</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_20</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_22</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_23</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_24</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_39</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_40</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_62</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_63</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_65</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_69</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_70</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_73</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_74</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_95</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_105</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_110</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_151</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_161</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_170</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_213</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_230</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_285</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_293</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_602</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2014</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4012</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4037</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4112</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4125</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4126</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4249</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4305</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4306</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4307</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4313</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4322</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4323</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4324</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4325</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4338</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4367</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4700</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">9</subfield><subfield code="j">2023</subfield><subfield code="e">3, p 292</subfield></datafield></record></collection>
callnumber-first	T - Technology
author	Magalí Lucía González
spellingShingle	Magalí Lucía González misc TP500-660 misc <i<Saccharomyces cerevisiae</i< misc Malbec grapes misc biodiversity misc rarefaction misc terroir misc Fermentation industries. Beverages. Alcohol Populations of <i<Saccharomyces cerevisiae</i< in Vineyards: Biodiversity and Persistence Associated with Terroir
authorStr	Magalí Lucía González
ppnlink_with_tag_str_mv	@@773@@(DE-627)820684163
format	electronic Article
delete_txt_mv	keep
author_role	aut aut aut aut aut aut aut aut
collection	DOAJ
remote_str	true
callnumber-label	TP500-660
illustrated	Not Illustrated
issn	23115637
topic_title	TP500-660 Populations of <i<Saccharomyces cerevisiae</i< in Vineyards: Biodiversity and Persistence Associated with Terroir <i<Saccharomyces cerevisiae</i< Malbec grapes biodiversity rarefaction terroir
topic	misc TP500-660 misc <i<Saccharomyces cerevisiae</i< misc Malbec grapes misc biodiversity misc rarefaction misc terroir misc Fermentation industries. Beverages. Alcohol
topic_unstemmed	misc TP500-660 misc <i<Saccharomyces cerevisiae</i< misc Malbec grapes misc biodiversity misc rarefaction misc terroir misc Fermentation industries. Beverages. Alcohol
topic_browse	misc TP500-660 misc <i<Saccharomyces cerevisiae</i< misc Malbec grapes misc biodiversity misc rarefaction misc terroir misc Fermentation industries. Beverages. Alcohol
format_facet	Elektronische Aufsätze Aufsätze Elektronische Ressource
format_main_str_mv	Text Zeitschrift/Artikel
carriertype_str_mv	cr
hierarchy_parent_title	Fermentation
hierarchy_parent_id	820684163
hierarchy_top_title	Fermentation
isfreeaccess_txt	true
familylinks_str_mv	(DE-627)820684163 (DE-600)2813985-9
title	Populations of <i<Saccharomyces cerevisiae</i< in Vineyards: Biodiversity and Persistence Associated with Terroir
ctrlnum	(DE-627)DOAJ087369362 (DE-599)DOAJc1413a68f2854fc192862887ceb75160
title_full	Populations of <i<Saccharomyces cerevisiae</i< in Vineyards: Biodiversity and Persistence Associated with Terroir
author_sort	Magalí Lucía González
journal	Fermentation
journalStr	Fermentation
callnumber-first-code	T
lang_code	eng
isOA_bool	true
recordtype	marc
publishDateSort	2023
contenttype_str_mv	txt
author_browse	Magalí Lucía González Selva Valeria Chimeno María Elena Sturm Lucía Maribel Becerra María Cecilia Lerena María Cecilia Rojo Mariana Combina Laura Analía Mercado
container_volume	9
class	TP500-660
format_se	Elektronische Aufsätze
author-letter	Magalí Lucía González
doi_str_mv	10.3390/fermentation9030292
author2-role	verfasserin
title_sort	populations of <i<saccharomyces cerevisiae</i< in vineyards: biodiversity and persistence associated with terroir
callnumber	TP500-660
title_auth	Populations of <i<Saccharomyces cerevisiae</i< in Vineyards: Biodiversity and Persistence Associated with Terroir
abstract	The origin terroir provides distinctive characteristics for wines, in relation to soil, climate, oenological practices, etc. Hence, the characterization of each wine region by multiple aspects would allow differentiation of its wines. Several approaches at different scales have studied terroir microbiological fingerprints: from global microbiome analysis up to intraspecific <i<Saccharomyces</i< biodiversity. Mature grapes are the primary source of yeasts, and <i<S. cerevisiae</i< is a key wine fermentative species. Malbec is the emblematic Argentinean variety and is mainly cultivated in the “Zona Alta del Rio Mendoza” (ZARM). In this work, the diversity of <i<S. cerevisiae</i< grape populations was studied at three vintages in two Malbec vineyards of the ZARM, to evaluate their annual diversity and behavior in different vintages. Rarefaction of classical ecological indices was applied for a statistically adequate biodiversity analysis. A total of 654 <i<S. cerevisiae</i< isolates were differentiated by Interdelta-PCR. Each yeast grape population showed a unique composition of <i<S. cerevisiae</i< strains; however, a narrow genetic relationship was found in each vineyard. A slight increase in the initial diversity and a stabilization in the diversity of <i<S. cerevisiae</i< populations were confirmed. These results add to the discussion about the contribution of yeasts to the terroir microbiological concept, and its limitations and stability over the time.
abstractGer	The origin terroir provides distinctive characteristics for wines, in relation to soil, climate, oenological practices, etc. Hence, the characterization of each wine region by multiple aspects would allow differentiation of its wines. Several approaches at different scales have studied terroir microbiological fingerprints: from global microbiome analysis up to intraspecific <i<Saccharomyces</i< biodiversity. Mature grapes are the primary source of yeasts, and <i<S. cerevisiae</i< is a key wine fermentative species. Malbec is the emblematic Argentinean variety and is mainly cultivated in the “Zona Alta del Rio Mendoza” (ZARM). In this work, the diversity of <i<S. cerevisiae</i< grape populations was studied at three vintages in two Malbec vineyards of the ZARM, to evaluate their annual diversity and behavior in different vintages. Rarefaction of classical ecological indices was applied for a statistically adequate biodiversity analysis. A total of 654 <i<S. cerevisiae</i< isolates were differentiated by Interdelta-PCR. Each yeast grape population showed a unique composition of <i<S. cerevisiae</i< strains; however, a narrow genetic relationship was found in each vineyard. A slight increase in the initial diversity and a stabilization in the diversity of <i<S. cerevisiae</i< populations were confirmed. These results add to the discussion about the contribution of yeasts to the terroir microbiological concept, and its limitations and stability over the time.
abstract_unstemmed	The origin terroir provides distinctive characteristics for wines, in relation to soil, climate, oenological practices, etc. Hence, the characterization of each wine region by multiple aspects would allow differentiation of its wines. Several approaches at different scales have studied terroir microbiological fingerprints: from global microbiome analysis up to intraspecific <i<Saccharomyces</i< biodiversity. Mature grapes are the primary source of yeasts, and <i<S. cerevisiae</i< is a key wine fermentative species. Malbec is the emblematic Argentinean variety and is mainly cultivated in the “Zona Alta del Rio Mendoza” (ZARM). In this work, the diversity of <i<S. cerevisiae</i< grape populations was studied at three vintages in two Malbec vineyards of the ZARM, to evaluate their annual diversity and behavior in different vintages. Rarefaction of classical ecological indices was applied for a statistically adequate biodiversity analysis. A total of 654 <i<S. cerevisiae</i< isolates were differentiated by Interdelta-PCR. Each yeast grape population showed a unique composition of <i<S. cerevisiae</i< strains; however, a narrow genetic relationship was found in each vineyard. A slight increase in the initial diversity and a stabilization in the diversity of <i<S. cerevisiae</i< populations were confirmed. These results add to the discussion about the contribution of yeasts to the terroir microbiological concept, and its limitations and stability over the time.
collection_details	GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_39 GBV_ILN_40 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700
container_issue	3, p 292
title_short	Populations of <i<Saccharomyces cerevisiae</i< in Vineyards: Biodiversity and Persistence Associated with Terroir
url	https://doi.org/10.3390/fermentation9030292 https://doaj.org/article/c1413a68f2854fc192862887ceb75160 https://www.mdpi.com/2311-5637/9/3/292 https://doaj.org/toc/2311-5637
remote_bool	true
author2	Selva Valeria Chimeno María Elena Sturm Lucía Maribel Becerra María Cecilia Lerena María Cecilia Rojo Mariana Combina Laura Analía Mercado
author2Str	Selva Valeria Chimeno María Elena Sturm Lucía Maribel Becerra María Cecilia Lerena María Cecilia Rojo Mariana Combina Laura Analía Mercado
ppnlink	820684163
callnumber-subject	TP - Chemical Technology
mediatype_str_mv	c
isOA_txt	true
hochschulschrift_bool	false
doi_str	10.3390/fermentation9030292
callnumber-a	TP500-660
up_date	2024-07-04T01:24:17.350Z
_version_	1803609710113325056
fullrecord_marcxml	<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a22002652 4500</leader><controlfield tag="001">DOAJ087369362</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20240413051649.0</controlfield><controlfield tag="007">cr uuu---uuuuu</controlfield><controlfield tag="008">230331s2023 xx \|\|\|\|\|o 00\| \|\|eng c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.3390/fermentation9030292</subfield><subfield code="2">doi</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)DOAJ087369362</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)DOAJc1413a68f2854fc192862887ceb75160</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="041" ind1=" " ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="050" ind1=" " ind2="0"><subfield code="a">TP500-660</subfield></datafield><datafield tag="100" ind1="0" ind2=" "><subfield code="a">Magalí Lucía González</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Populations of <i<Saccharomyces cerevisiae</i< in Vineyards: Biodiversity and Persistence Associated with Terroir</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="c">2023</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">Text</subfield><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">Computermedien</subfield><subfield code="b">c</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">Online-Ressource</subfield><subfield code="b">cr</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">The origin terroir provides distinctive characteristics for wines, in relation to soil, climate, oenological practices, etc. Hence, the characterization of each wine region by multiple aspects would allow differentiation of its wines. Several approaches at different scales have studied terroir microbiological fingerprints: from global microbiome analysis up to intraspecific <i<Saccharomyces</i< biodiversity. Mature grapes are the primary source of yeasts, and <i<S. cerevisiae</i< is a key wine fermentative species. Malbec is the emblematic Argentinean variety and is mainly cultivated in the “Zona Alta del Rio Mendoza” (ZARM). In this work, the diversity of <i<S. cerevisiae</i< grape populations was studied at three vintages in two Malbec vineyards of the ZARM, to evaluate their annual diversity and behavior in different vintages. Rarefaction of classical ecological indices was applied for a statistically adequate biodiversity analysis. A total of 654 <i<S. cerevisiae</i< isolates were differentiated by Interdelta-PCR. Each yeast grape population showed a unique composition of <i<S. cerevisiae</i< strains; however, a narrow genetic relationship was found in each vineyard. A slight increase in the initial diversity and a stabilization in the diversity of <i<S. cerevisiae</i< populations were confirmed. These results add to the discussion about the contribution of yeasts to the terroir microbiological concept, and its limitations and stability over the time.</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a"><i<Saccharomyces cerevisiae</i<</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Malbec grapes</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">biodiversity</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">rarefaction</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">terroir</subfield></datafield><datafield tag="653" ind1=" " ind2="0"><subfield code="a">Fermentation industries. Beverages. Alcohol</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Selva Valeria Chimeno</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">María Elena Sturm</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Lucía Maribel Becerra</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">María Cecilia Lerena</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">María Cecilia Rojo</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Mariana Combina</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Laura Analía Mercado</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">In</subfield><subfield code="t">Fermentation</subfield><subfield code="d">MDPI AG, 2017</subfield><subfield code="g">9(2023), 3, p 292</subfield><subfield code="w">(DE-627)820684163</subfield><subfield code="w">(DE-600)2813985-9</subfield><subfield code="x">23115637</subfield><subfield code="7">nnns</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:9</subfield><subfield code="g">year:2023</subfield><subfield code="g">number:3, p 292</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://doi.org/10.3390/fermentation9030292</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://doaj.org/article/c1413a68f2854fc192862887ceb75160</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://www.mdpi.com/2311-5637/9/3/292</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="856" ind1="4" ind2="2"><subfield code="u">https://doaj.org/toc/2311-5637</subfield><subfield code="y">Journal toc</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SYSFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_DOAJ</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_20</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_22</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_23</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_24</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_39</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_40</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_62</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_63</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_65</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_69</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_70</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_73</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_74</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_95</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_105</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_110</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_151</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_161</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_170</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_213</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_230</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_285</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_293</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_602</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2014</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4012</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4037</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4112</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4125</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4126</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4249</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4305</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4306</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4307</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4313</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4322</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4323</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4324</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4325</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4338</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4367</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4700</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">9</subfield><subfield code="j">2023</subfield><subfield code="e">3, p 292</subfield></datafield></record></collection>
score	7.4032135

Nicht das Richtige dabei?

Schreiben Sie uns!

Populations of <i<Saccharomyces cerevisiae</i< in Vineyards: Biodiversity and Persistence Associated with Terroir

Nicht das Richtige dabei?

Zugang & Verfügbarkeit

Vorhandene Bände

Nicht das Richtige dabei?