Evidence of different fermentation behaviours of two indigenous strains of<i>Saccharomyces cerevisiae</i>and<i>Saccharomyces uvarum</i>isolated from Amarone wine

Abstract

The contribution of indigenous strains of S. cerevisiae and S. uvarum to wine fermentation was ascertained under specific winemaking conditions. The use of these strains as starters in a winemaking process could differently modulate the wine sensory characteristics.