Abstract
Xynomavro and Muscat Hamburg grapes were fermented spontaneously, producing red and white wine, respectively. The indigenous yeast flora, isolated at three phases of these fermentations, was studied. One hundred and ten strains were isolated, eighty-four of which were identified as Saccharomyces cerevisiae. Six of these strains were selected for their satisfactory oenological properties to be tested as starters in wine fermentations. The quality of the produced wines was evaluated after determination of their aromatic compounds and sensory analysis. S. cerevisiae strain BT4, as well as the AM4+BM3 combination, were considered the best as they produced wines characterized by fruity aromas and were highly accepted among panelists.
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