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Food Science and Technology International
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Note. Morphological Changes in Saccharomyces cerevisiae during the Second Fermentation of Sparkling Wines

R. Gonzalez

Departamento de Microbiología, Instituto de Fermentaciones Industriales CSIC. Juan de la Cierva 3, 28006 Madrid, Spain

A. Vian

Departamento de Microbiología, Instituto de Fermentaciones Industriales CSIC. Juan de la Cierva 3, 28006 Madrid, Spain

A.V. Carrascosa

Departamento de Microbiología, Instituto de Fermentaciones Industriales CSIC. Juan de la Cierva 3, 28006 Madrid, Spain, acarrascosa{at}ifi.csic.es

This study shows the morphological changes of Saccharomyces cerevisiae EC1118 during the second fermentation of Spanish cava wines, in relation with progression of fermentation and aging. In the first stages of active fermentation, and associated with the increase in viable counts, budding cells and a relative homogeneity in cell size were observed. Close to the moment of sugar exhaustion cells acquired the morphology of stationary phase, to finally enter in a death phase with cell size reduction, and cytoplasm alterations including inhomogeneity, refringency, and detachment of the cell wall. At the beginning of this step structures reminiscent to autophagosomes are observed. This is in accordance with the appearance of molecular markers of autophagy described elsewhere in similar winemaking conditions.

Key Words: S. cerevisiae • morphological changes • sparkling wine • microscopy

Food Science and Technology International, Vol. 14, No. 4, 393-398 (2008)
DOI: 10.1177/1082013208097446
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