Tolerance to winemaking stress conditions of Patagonian strains of<i>Saccharomyces eubayanus</i>and<i>Saccharomyces uvarum</i>

Abstract

This work evidenced the potential use of two S. uvarum yeast strains as starter cultures in wines fermented at low temperatures. Saccharomyces eubayanus was significantly affected by winemaking stress conditions, limiting its use in this industry.