Departamento de Microbiología de la Escuela Técnica Superior de Ingenieros Agrónomos, 14071 Córdoba, Spain.
Appl Environ Microbiol. 1986 Feb;51(2):395-7. doi: 10.1128/aem.51.2.395-397.1986.
The three stages in wine production in the Montilla-Moriles region of Spain are (i) fermentation, (ii) film formation in vessels, and (iii) aging, all of which selected three yeast populations. All isolates from the three stages were classified as Saccharomyces cerevisiae. The distribution of characteristics of sugar fermentation (sucrose, galactose, maltose), Li tolerance, and Cu tolerance was different in the strains isolated in the three stages. This finding suggests that sexual isolation in the yeast populations prevents the random distribution of taxonomic characters.
西班牙蒙蒂利亚-莫利莱斯地区的葡萄酒生产有三个阶段：（i）发酵，（ii）在容器中形成薄膜，以及（iii）陈酿，所有这些阶段都选择了三种酵母种群。所有三个阶段的分离株都被分类为酿酒酵母。在三个阶段分离的菌株中，糖发酵（蔗糖、半乳糖、麦芽糖）、Li 耐受性和 Cu 耐受性的特征分布不同。这一发现表明，酵母种群中的有性隔离防止了分类特征的随机分布。
