Advanced Search

Journal Navigation

Journal Home

Subscriptions

Archive

Contact Us

Table of Contents

Sign In to gain access to subscriptions and/or personal tools.
Food Science and Technology International
This Article
Right arrow Full Text (PDF)
Right arrow References
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Right arrow Citation Map
Services
Right arrow Email this article to a friend
Right arrow Similar articles in this journal
Right arrow Similar articles in Web of Science
Right arrow Alert me to new issues of the journal
Right arrow Add to Saved Citations
Right arrow Download to citation manager
Right arrowRequest Permissions
Right arrow Request Reprints
Right arrow Add to My Marked Citations
Citing Articles
Right arrow Citing Articles via Google Scholar
Right arrow Citing Articles via Scopus
Google Scholar
Right arrow Articles by Gonzalez, R.
Right arrow Articles by Carrascosa, A.V.
Right arrow Search for Related Content
Social Bookmarking
Add to CiteULike   Add to Complore   Add to Connotea   Add to Del.icio.us   Add to Digg   Add to Reddit   Add to Technorati   Add to Twitter  
What's this?

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
Add to CiteULike CiteULike   Add to Complore Complore   Add to Connotea Connotea   Add to Del.icio.us Del.icio.us   Add to Digg Digg   Add to Reddit Reddit   Add to Technorati Technorati   Add to Twitter Twitter    What's this?