Abstract
The genetic and phenotypic variability of 27 Saccharomyces cerevisiae isolates from naturally fermented Greek wines was studied. RAPD-PCR allowed species identification of the isolates, while mtDNA restriction analysis enabled a considerably high discrimination at strain level. Moreover results on hydrolase profiles obtained by the API-ZYM system and some technological characteristics of the test strains, suggested a high heterogeneity and allowed the selection of strains with interesting vinification properties.
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