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. 1993 Dec;59(12):4037–4043. doi: 10.1128/aem.59.12.4037-4043.1993

Occurrence of Killer Yeasts in Spontaneous Wine Fermentations from the Tuscany Region of Italy

Paola Vagnoli 1, Rosa Anna Musmanno 1, Stefania Cresti 1, Tiziana Di Maggio 1, Grazietta Coratza 1,*
PMCID: PMC195864  PMID: 16349105

Abstract

The occurrence of killer yeasts in an area of Tuscany (central Italy) was studied. Killer yeasts were found in 88% of spontaneous wine fermentations from 18 wineries. The incidence of killers varied with respect to fermentation stage and vintage period, increasing from the first vintage to successive ones and from the commencement to the end of fermentation. At the end of fermentation, the proportion of killer strains relative to total yeast population was below 25% in 15 cases, above 75% in 6 cases, from 25 to 50% in 5 cases, and from 50 to 75% in 3 cases. Karyotype analysis also showed a mixed killer population in the fermentations in which the killers dominated.

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Selected References

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