Abstract
The occurrence of neutral, sensitive or killer phenotypes in 270 oenological yeast strains belonging to 18 species was studied. Strains were isolated from a total of 54 samples representing spontaneous fermentations at 11 wineries of the three Madrid viticultural areas (Arganda, Navalcarnero and San Martı́n de Valdeiglesias). The percentage of strains with the killer phenotype was 42·6% but this percentage varied during the fermentation: 18·8% in must, 50·0% in the middle and 58·8% by late fermentation. The highest frequency of the killer phenotype occurred in the species Saccharomyces cerevisiae (86·9%). Killer activity for this species was shown to result from toxins in the K 2 and K 3 groups.
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