Molecular and Phenotypic Diversity of Indigenous Oenological Strains of Saccharomyces cerevisiae Isolated in Greece

During 3 years, we explored the biodiversity of indigenous yeast flora in five Greek wine regions by collecting varietal grape samples, conventionally and biologically cultured. Spontaneous fermentations were carried out native microbiota juice, without inoculation selected industrially produced yeast. The flora, isolated at three phases these fermentations, was purified characterized using different oenological technological criteria. pre-selected Saccharomyces cerevisiae strains, with most promising characteristics, evaluated microvinifications Malagousia must quality wines subjected to a sensorial descriptive analysis.