Abstract

Microbiological cultures were isolated from Greek grapes and musts subjected to spontaneous alcoholic fermentations on a micro-vinification scale. After the isolation and purification of the cultures, was performed phenotyping of 250 isolates by combining culture on Chromogram chromogenic medium and using the API ID32C identification system and study of phenotypic characteristics. At the molecular level, PCR-Delta and PCR-ITS-RFLP techniques were applied due to their ability to distinguish S. Cerevisiae yeasts from Non Saccharomyces as well as differentiation of Non Saccharomyces species using two restriction enzymes (HinfI and HaeIII). Among the isolated yeasts apart S. Cerevisiae, for the rest of the yeasts there is no statistically significant correlation with any of the study regions. There seems to be some association between the Assyrtiko variety and Kluyveromyces thermotolerance species, regardless of place and cultivation method.

Keywords: Yeasts; Kluyveromyces; Hydrogen sulfide; Grapes; S. Cerevisiae