Wine fermentations, as conducted by traditional methods (without inoculation), are not the result of the action of a single species or a single strain of yeast. Rather, the final products result from the combined actions of several yeast species, which grow, in succession throughout the fermentation process. Some studies have described the isolation and identification of yeasts from grape surfaces, and quantitative data on the ecology of grape yeasts have concluded that the isolation process of the total yeast population from the grapes is complex and dependent on many factors. Fermentations...

L'enrotllament de la fulla de la vinya es una malaltia d'origen viric que te un gran impacte negatiu sobre els conreus i la produccio de raim de qualitat. El principal agent etiologic es el virus 3 associat a l'enrotllament de la fulla de la vinya (grapevine leafroll associated virus3, GLRaV-3). L'estudi de la familia Closteroviridae i la seua filogenia han permes comprendre l'evolucio d'aquests virus, que experimenten una forta seleccio negativa, amb molta migracio, pero amb algunes especies que han aconseguit augmentar-ne la variabilitat genetica mitjancant processos de recombinacio. La...