Abstract
Wine yeasts were isolated from fermenting of Garnatxa and Xarel.lo musts prepared in a newly established winery during the 1994 and 1995 vintages. Individual strains were identified by mitochondrial DNA or rRNA coding DNA restriction analysis. A commercial starter, <i>Saccharomyces cerevisiae</i>, which was used during the first year of operation of the plant, took over the fermentations (100% of the analyzed colonies belonged to this strain) in both grape musts. This strain remained in the winery and appeared in non-inoculated fermentations during the following year. Two other main indigenous <i>S. cerevisiae</i> strains, designated as <i>S. cerevisiae</i> MF02 and <i>S. cerevisiae</i> MF03, competed with the commercial starter. Analysis of non-<i>Saccharomyces</i> strains from the spontaneous fermentation of Garnatxa must showed the presence of <i>Hanseniaspora uvarum</i> and <i>Candida stellata</i> at the beginning of the process, although strains of <i>S. cerevisiae</i> began to predominate after a few days and completed the fermentation.
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