Local Grape Varieties Research Articles

Foliar Resistance to a Natural Population of Plasmopara viticola in Some Grapevine Varieties Grown in Türkiye

ABSTRACTIt is critical to use a population of the pathogen that contains different strains to determine the resistance of grapevine varieties to the downy mildew pathogen Plasmopara viticola in a specific region. This study tested six local grape varieties (Çavuş, Kalecik Karası, Müşküle, Papaz Karası, Sultana and Yapıncak), eight Turkish registered varieties (Barış, Bozbey, Güzgülü, Özer Karası, Reçel Üzümü, Tekirdağ Çekirdeksizi, Trakya İlkeren and Yalova İncisi) and seven varieties of foreign origin (Cabernet Sauvignon, Cardinal, Chardonnay, Cinsault, Isabella, Semillon and Gamay) using detached leaf and leaf disc assays with pathogen populations collected from vineyards. There was a significant correlation for disease severity between the two assay methods. No sporulation was observed on the varieties Çavuş and Isabella in both assay methods. The variety Yapıncak had very low disease severity (2.00%) in the leaf disc assay, and the pathogen did not sporulate on this variety in the detached leaf assay. Cluster analysis was performed to determine the resistance level of the varieties against the pathogen, as different disease severities were observed in some varieties depending on the test method used, and the 21 varieties were classified into four clusters. Barış, Bozbey, Cardinal, Çavuş, Isabella, Semillon and Yapıncak in Cluster I exhibited the lowest disease severity mean (2.88%), while those in Cluster 3, including Cabernet Sauvignon, Güzgülü, Papaz Karası and Yalova Incisi, had the highest disease severity mean (56.75%). These varieties in Clusters 1 and 3 were considered highly resistant and highly susceptible, respectively. Leaf hair density, as reported in official variety descriptions, did not associate with reduced disease severity in the two assays. This study assessed the response of grapevine varieties to the P. viticola population in the region for the first time. The highly resistant and resistant varieties identified will provide new material for breeders and contribute to the improvement of organic viticulture in the area.

Studiul compoziției antocienilor monomerici în vinurile roşii din soiurile de struguri autohtone şi de selecţie nouă prin metoda HPLC

The data on the composition of monomeric anthocyanins, which determine the color of dry red wines from the new selection grape variety Codrinschi and local grape varieties: Copceac, Feteasca neagra, Negru de Causeni, have been obtained by the modern instrumental method of analysis – HPLC. The quantities of these compounds, characteristic for each variety, have been determined.

The genetic characterization of grapevines prospected in old Serbian vineyards reveals multiple relationships between traditional varieties of the Balkans.

Serbia preserves a high number of local grape varieties, which have been cultivated across the country for centuries. Now, these ancient varieties are in the spotlight, and there is a global trend towards their recovery and characterization because they can revitalize regional, national and international grape and wine sectors. In addition, their genetic study can be useful to find new pedigree relationships to reveal how local varietal assortment evolved over time. Here, the genetic characterization of 138 grapevines from old Serbian vineyards revealed 59 different genetic profiles, 49 of which were identified as grapevine varieties whose origin in the country could be linked to some major Serbian historical periods. Most of the genetic profiles found in this work arranged in a complex pedigree network that integrates numerous grapevine varieties from diverse Balkan countries, agreeing with an intense exchange of plant material among Balkan regions for centuries. This analysis identified some varieties as important founders of Balkan genetic resources, like 'Alba Imputotato', 'Braghina Rosie', 'Coarna Alba', and 'Vulpea'. After deepening into their genealogy, these major direct founders might have ultimately derived from 'Visparola', an ancient variety of likely Balkan origin with a major founding role in some European regions. Our results also indicated the genetic singularity of the grapevine resources from the Balkans when compared to those from other relevant winemaking regions, supporting the interest of their detailed study to evaluate their oenological potential and for the eventual identification of useful traits to counteract current viticulture challenges.

Evaluation of Performance of Different Culture Media in In Vitro Shoot Propagation of Local Grape Varieties

Evaluation of Performance of Different Culture Media in In Vitro Shoot Propagation of Local Grape Varieties

COMPARATIVE EVALUATION AND STUDING OF SOME INDIGENOUS AND INTRODUCED RED GRAPE VARIETIES

Azerbaijan is one of the ancient wine-growing country, and it is famous by its rich assortment of local grapes. Historically, in our country well-known brand wines have been prepared from aboriginal red grape varieties. Among them, we can mention branded Kurdamir kagoru, Shamakhi kagoru, Madasa and Khindogni natural wines, etc. wines made from such autochthonous grape varieties won the favor of consumers with their unique physical-chemical and organoleptic characteristics. In line with it, in recent years, to the country introduced a number of valuable grape varieties such as Merlot, Cabernet Sauvignon, Syrah and others. It is actually relevant comparative evaluation of such varieties cultivated in local conditions, including red ones. During the ripening of the studied grape varieties, the amount of sugars ranged between 197 and 265 g/dm3, titratable acids from 4.5 to 7.7 g/dm3, and active acidity between 3.08 and 3.61. The mass concentration of sugars in the Xindogni grape variety was 197 g/dm3 on average. The varieties were in ascending order of the mass concentration of sugars: Madrasa 222 g/dm3, Cabernet-Sauvignon 226 g/dm3, Merlot 240 g/dm3, and Shirvanshahi 265 g/dm3. One of the important indicators determining the quality of raw materials is known to be the sugar-acid potential, in other words, a glucoacidometric index (GAI). In the studied varieties, the GAI varied from 3.0 to 5.7. This index was higher in the Shirvanshahi variety (5.7), medium in Madrasa (4.9) and Cabernet Sauvignon (4.8), and lower in the Xindogni (3.0) and Merlot (3.1) grape varieties. Delphinidin, cyanidin, peonidin, and malvidin anthocyanidins were found in skin hydrolysates. The amount of resveratrol in the skin, seed, and leaf was 0.75-8.25mg/kg, 0.31-5.7mg/kg, and 0.01-0.25mg, respectively, depending on varieties and years. Local grape varieties had a noticeable level of aromatic alcohol content and were not at all inferior to the famous Cabernet Sauvignon grape variety. Aromatic alcohols such as β-phenylethanol, β-phenoxyethanol, and phenylcarbinol were among the compounds of importance for Kagor-type wines. A comparison of their quantity showed that the amount of these compounds in the Madrasa grape variety was more than in the other two grape varieties.

INFLUENCE OF MODERN STABILIZATION METHODS ON QUALITY VARIETAL WHITE WINES FROM UKRAINIAN BREEDING GRAPE

Modern winemaking in Ukraine is being significantly transformed and is actively developing. Our state has now turned to the search for its own wines and grape varieties. For international recognition, it is important to develop your case of wines that will be able to show the diversity of wine regions from Southern Bessarabia and the Northern Black Sea Coast to Transcarpathia. There are more and more small winemakers who are experimenting with new varieties, such as Sukholimansky white, Citronny Magaracha, Zagrei, Johanniter, Zvalgate, Solaris, Aromatny, Telti Kuruk and various muscat varieties. The organoleptic profile of such wines should express the varietal characteristics of local grape varieties and the agro-climatic features of the terroir. At the same time, the modern technology of white table wines should be built on the principles of maximum preservation of varietal aroma and minimization of its oxidation during the technological process. The article reflects the results of theoretical studies of literary sources regarding the mechanisms of oxidative processes of various nature in the process of grape processing; the market of modern preparations for stabilizing wine materials is considered. According to the goal, the influence of the use of the enzyme preparation Viazim clarif one on the process of clarifying the wort was investigated. The effect of complex antioxidant pasting of wort with the stepwise application of "Tanal W4", "Polygreen" and "Granula" bentonite on aromatic compounds and the formation of the aromatic profile of the finished product was also studied. At the last stage of research, the organoleptic profile of white wine materials of the studied grape varieties was determined. It was established that the general trend of stabilization processes in modern winemaking is transferred to the wort stage. According to the results of practical tests, in the form of trial pastes of wort, it is proposed to use the enzyme preparation "Viazim clarif one" at the stage of extracting wort; the effect of complex antioxidant pasting of wort with stepwise application of "Tanal W4", "Polygreen" and "Granula" bentonite was studied. Practical recommendations have been developed for winemakers on the application of antioxidant wort pasting for domestic grape varieties Sukholimansky white and Citronny Magaracha, which are now gaining popularity in Ukraine.

Chemical Profiling of Wines Produced in Bulgaria and Distinction from International Grape Varieties.

Distinguishing the botanical and geographical origin of wine is important to prevent wine adulteration and to determine its quality. The combined use of 1H NMR profiling and chemometrics allows the quantification of 31 common organic components in the NMR spectra of 70 wines from different sources. Using the NMR metabolomics approach, a successful differentiation of wines produced from Bulgarian and international grape varieties is achieved using linear discriminant analysis. Wines produced from typical local grape varieties contain higher average amounts of galacturonic, malic, tartaric, and succinic acid, alanine, choline, several alcohols, and saccharides arabinose, galactose, and sucrose than imported wine assortments. A practical decision tree is proposed for distinguishing 15 different grape varieties based on the amounts of the common wine components. An example of distinction of real from diluted wine via creation of a PLS-DA model is presented. Wines from the two subregions officially recognized by the EU at the Protected Geographical Indication (PGI) level are unequivocally recognized.

Achievements of Autochthonous Wine Yeast Isolation and Selection in Romania—A Review

Winemaking in Romania has a long-lasting history and traditions and its viticulture dates back centuries. The present work is focused on the development of wine yeast isolation and selection performed in different Romanian winemaking regions during past decades, presenting the advanement of the methods and techniques employed, correlated with the impact on wine quality improvement. Apart from the historical side of such work, the findings will reveal how scientific advancement in the country was correlated with worldwide research in the topic and influenced local wines’ typicity. To create an overall picture of the local specificities, the work refers to local grape varieties and the characteristics of the obtained wines by the use of local yeasts as compared to commercial ones. Numerous autochthonous strains of Saccharomyces were isolated from Romanian vineyards, of which several demonstrated strong oenological characteristics. Meanwhile, different non-Saccharomyces yeast strains were also isolated and are nowadays receiving the attention of researchers seeking to develop new wines according to wine market tendencies and to support wine’s national identity.

Oenological potential of local and new selection grape varieties

Currently, in the Republic of Moldova the assortment of red wine grape varieties is dominated by the classic French varieties. In recent decades, however, there has been a growing interest in red wines produced from local varieties. This research shows the oenological potential of the local red wine grape varieties Negru de Causeni and Copceac and the new selection variety Codrinschii, while the local grape variety Feteasca Neagra was selected as a control one. The dynamics of the maceration-fermentation process and the accumulation of the phenolic complex and the oenological potential of the produced dry red wines were studied. Physical-chemical indices of the experimental red wines were identified, including organic acids, phenolic complex, and monomeric anthocyanins content. The research allowed to establish the prospect of producing dry red wines rich in phenolic and coloring substances from Copceac and Codrinschii grape varieties.

Reducing the Losses of Three Local Grape Varieties (Vitis vinifera L.) by Cool Storage Period.

Three local varieties of grapevine (Vitis vinifera L. Jnoby, Sulaimana- Rash and Zaitony); were taken from a private vineyard in Sian village, Dinarta, Duhok, Kurdistan region-Iraq after the distinctive signs of maturity appeared for each variety from healthy grapevines of 6-years old which planted at 2×3 m spacing and irrigated by drip irrigation system for study the effect of storage periods (0, 20, 40 and 60 days at 2±1 °C and 83-88% RH) on chemical and physical characteristics plus the loss of grape berries and clusters. The vines received conventional cultivation practices with regular winter and summer pruning, weed and diseases control. Berry shattering, spoilage, weight loss, total loss and rachis condition for the varieties were estimated as a function to storage in this study. Results showed that the maximum berry shattering (1.71%) was recorded in Sulaimana-Rash variety showing a significant difference with Jnoby variety (0.48%). The highest values of percent spoilage and total loss were recorded in variety Zaitony (20.17 and 26.36%) respectively. The maximum weight loss (10.24 %) was recorded in variety Jnoby which was significantly higher than the other two varieties (Sulaimana-Rash and Zaitony). Spoilage percentage, weight loss and total loss significantly increased with increasing storage periods (23.48, 12.13 and 32.83%) respectively. There were significant interaction effects on weight loss and total weight loss percentages among the varieties, the storage periods showed a maximum value was started after 60 days of the beginning of storage (14.33%) in Jnoby variety, while highest total loss (60.25%) was recorded in Zaitony.

Examination of variability in morphological and biological characteristics of some grape varieties of Azerbaijan

The article is devoted to the research of polymorphism peculiarities and variability of local grape varieties, which were first discovered as a result of scientific expeditions, organized in 1998-2020 in various vine-growing regions of the Azerbaijan. The study includes the grape varieties, grown in the ampelographic collection of the Azerbaijan Research Institute of Viticulture and Wine-making. As a result of the research it was found that the gene pool of grapes of Azerbaijan is characterized by a large varietal diversity and polymorphism. Morphological, biological and economic-technological features of the new discovered 45 local grape varieties were studied for the first time, However, their classification features and geographical background were also clarified. The digital description was conducted on 66 international ampelodescriptors. By clustering of the descriptor indicators, assessment of variability of hereditary characteristics of these grapevine varieties was conducted. As shown by the results of cluster analysis, polymorphism in grape varieties is observed mainly on agrobiological, economic and technological grounds.

Diversity of Wild Yeasts During Spontaneous Fermentation of Wines from Local Grape Varieties in Turkey

This study was conducted to investigate the wild yeast diversity in traditional wine from Turkish grape varieties. Isolated and identified yeast species in wines of grapes from Turkey were compared with those from other countries. The wild yeasts from five different grape varieties were detected by real-time PCR and isolated and/or identified by DNA sequencing techniques. In total, 469 yeast colonies were isolated from selective media at different times from musts and wine samples: 104 from 204 non-<i>Saccharomyces</i> and 47 from 265 <i>Saccharomyces</i> yeast isolates selected based on colony morphology and physiological characteristics were identified using DNA sequencing by internal transcribed spacer (ITS) region (ITS1–5.8S rRNA– ITS2). Nine non-<i>Saccharomyces</i> yeast species belonging to seven genera were identified according to sequencing results: <i>Starmerella bacillaris</i> (syn., <i>Candida zemplinina</i>), <i>Hanseniaspora</i> spp. (<i>H. guilliermondii, H. opuntiae, H. uvarum</i>), <i>Rhodotorula mucilaginosa, Wickerhamomyces anomalus</i> (syn., <i>Pichia anomala</i>), <i>Lachancea thermotolerans, Solicoccozyma aeria, Metschnikowia</i> spp., and <i>Saccharomyces cerevisiae</i>. Results were concordant with the results of the real-time PCR, however, several species were only detected by real-time PCR. Further analysis on strains of non-<i>Saccharomyces</i> species was carried out to construct the phylogenetic tree.

Relationships Between Physical and Chemical Properties with Stoma Properties in Some Local Grape Varieties (Vitis vinifera L.)

Bu çalışmanın amacı, Yüksekova (Hakkari) yöresinde yetiştirilen 12 yerel üzüm çeşidinin stoma yoğunluklarını ve boyutlarını belirlemektir. Ayrıca, stoma özellikleri ile fiziksel ve kimyasal özellikler arasındaki ilişkileri saptamaktır. Stoma özelliklerini belirlemek amacıyla her çeşidin yaz sürgünlerinin 4-5. Boğumlarından yaprak örnekleri alınmış ve yaprak yüzeyinin farklı yerlerinden (dip, orta, uç) kalıp alma yöntemi ile stoma yoğunlukları ve boyutları belirlenmiştir. Stoma yoğunluklarının 166.13-247.12 adet mm², stoma boylarının 22.63-27.88 µm, stoma enlerinin ise 14.59-19.00 µm değerleri arasında değiştiği tespit edilmiştir. Yapraklardaki stoma yoğunluğu ile yaprak büyüklüğü ve salkım ağırlığı arasında pozitif yönlü, stoma yoğunluğu ile üzüm şırasında SÇKM arasında negatif yönlü anlamlı bir korelasyon bulunmuştur.

Cluster, berry, seed, and cane characteristics of local grape varieties of Midyat (Mardin) district

Amaç: Yöresel üzüm çeşitlerini ve bunların ampelografik özelliklerini uluslararası normlara göre ayrıntılı olarak tespit etmektir. Yöntem ve Bulgular: Bu çalışmada, 2019-2020 yıllarında yapılan bu araştırmada, Mardin ili Midyat yöresinde yetiştiriciliği yapılan 28 üzüm genotipine ilişkin çubuk, çiçek, salkım, tane ve çekirdek karakterleri olmak üzere toplam 26 özellik saptanmıştır. İncelenen karakterlerin değerlendirilmesinde IBPGR, OIV ve UPOV ‘ca hazırlanan 'Descriptors for Grape' ve 'Minimal Descriptor List for Grapevine Varieties' esas alınmıştır. Çalışmada Verdani çeşidinin en iri taneli olduğu tespit edilmiştir. En uzun salkıma sahip çeşit ise Hazirani olmuştur. Çeşitlerin SÇKM oranları %11,52 (Zeyti) ile %23,20 (Sincari) arasında değişiklik göstermiştir. Genel Yorum: Araştırılan genotiplerde çekirdeklerin çevresinde çıkıntının olmaması bunların V. vinifera L. türüne dahil olduğuna işaret etmektedir. Bütün genotiplerde meyve eti renksiz, taneler çekirdekli, yıllık sürgünün yüzeyi çizgili, boğum ve boğum araları ise tüysüz olarak tespit edilmiştir.Çalışmanın Önemi ve Etkisi: Bu çalışma ile Mardin ili Midyat yöresinde yetiştiriciliği yapılan yerel üzüm çeşitleri tanımlanmıştır. Yapılan tanımlama ile hem yerel üzüm çeşitlerinin tanınırlığının artacağı hem de ileride oluşabilecek isim kargaşasının önlenebileceği düşünülmektedir.

The Local Grape Varieties of Bulgaria

The Local Grape Varieties of Bulgaria

RESEARCH OF THE EXTRACTION PROCESS AND STOCK OF PHENOLIC COMPOUNDS OF LOCALIZED WINE-TECHNICAL RED AND WHITE VARIETIES OF GRAPES

The aim of the study was to determine the technological stock of phenolic compounds in European technical grape varieties grown in the climatic conditions of Uzbekistan, used to produce white and red wines. UV-Vis spectrophotometric method determined the total content of phenolic compounds in localized wine-technical grape varieties. Using high performance liquid chromatography (HPLC), the qualitative and quantitative content of groups and subgroups of phenolic compounds was studied, biologically active components obtained in the process of their extraction were identified, and studies were carried out to analyze the types of phenolic compounds by chromatographic separation in certain wine-technical grape varieties. Chromatographic separation, identification and qualitative analysis of phenolic compounds revealed 2 groups of phenol-carboxylic acids, 9 groups of dihydroxy acids, 7 groups of flavan-3-ol, 12 groups of flavonols and 15 groups of anthocyanins, as well as, 2 tannins. Also revealed the presence of flavonoids, which have such advantages as the individual identification of their polymer products. Studies have shown that local grape varieties have a high degree of phenolic retention. This result opens up tremendous opportunities for future scientific improvement of wine production technology

DEVELOPING A TECHNOLOGY OF LOCAL WINES WITH THE ENHANCED AROMATIC PROFILE

Different methods of enhancing the aromatic profile of wines are researched throughout the world. One of them consists in adding unsaturated fatty acids to must as the yeast feeding. This work considers how the aromatic profile of dry white table wine made from the local grape variety Aromatny is influenced by the feeding that contains olive oil (a source of oleic acid) and the enzyme lipase and is added to must in combination with rehydrated active dry yeast Anchor Alchemy I (the species Saccharomyces cerevisiae). This method has been compared with the two other ones: with the classic method of obtaining dry white table wines by must fermentation (control) and with the sur lie method (when the dry white table wine material is aged on the lees for three months following the end of the must fermentation process). In the wines under study, 19 volatile compounds have been identified and quantified. These compounds, which are the most noticeable and active agents in aroma formation, include higher alcohols, organic acids, complex esters, aldehydes, terpene alcohols. The sample where the feeding was added is substantially higher in aroma-forming compounds than the other samples are. Also, this sample has the highest odour activity value (OAV). Sensory analysis of the wines considered has shown that the feeding containing olive oil and lipase has a positive effect on the aromatic profile of wine: in the aroma, there are distinct floral and fruity notes, more intense than those in the control sample an in the one obtained by ageing the wine material sur lie. This is possible due to a higher concentration of complex esters and a moderate content of higher alcohols. Adding the feeding results in no unpleasant tones in the wine’s odour, which are often caused by fatty acids, as their content is low. The advantages of the method suggested to enhance the aromatic profile of wines are its simple production technology and availability of the natural ingredients of the feeding. This research is supposed to help wine manufacturers satisfy consumers’ demand for local wines with their site-specific character, because one of the main motivations for tourists to visit the world’s wine-producing regions is an opportunity to taste unique wines with a pronounced and attractive floral-fruity aroma

Influence of 4 years of ageing on some phenolic compounds in red wines

Most of red wine's health benefits are attributed to polyphenols, which can express different biological effects. During ageing process, numerous chemical reactions occur, alternating phenolic composition of wine. Therefore, this paper focused on the influence of ageing on the evolution of wine phenolics (phenolic acids, flavonoids, stilbenes, and anthocyanins). Wines from 4 local grape varieties (Frankovka, Portugieser, Probus, and Rumenika) were analysed after 1 month and 4 years of ageing. Monomeric anthocyanin and total phenolic contents and antioxidative potential in aged wines were also determined. Among tested phenolics, main components in aged wines remained gallic acid (2.16–19.55 mg l−1) and catechin (8.39–37.21 mg l−1). The most prominent changes of analysed phenolic compounds during ageing were observed for p-coumaric acid (from +173.3% to +763.1%) and malvidin-3-glucoside (from +173.3% to +763.1%). Wine from Rumenika variety maintained the highest content of individual phenols after ageing. Additionally, aged wines had very low content of monomeric anthocyanins. Significant correlation (r= −0.93, P&lt;0.05) between total phenolic content and IC50 values in aged wines was also noticed. Obtained results provide useful information about the quality preservation during aging and storage of these products.

Study on Vegetative Growth and Yield of some Coloured Grapes (Vitis vinifera L.) Kurdistan region, Iraq

Seven cultivars of grapevine were chosen in one location from governmental vineyard Kanipanka research station, Sulaimani, Iraq included Khoshnaw, Soorssinaee, Sursnay Jafaran, Hautbar, Ashqarbasha, Shekh-Nuradeen and Black-Sadany, during growing season of 2018 to investigate the differences of vegetative growth and berries quality. The chosen vines were 15 years old, grown in a silty-clay soil, spaced at 2 x 3 meters apart, and irrigated by the drip irrigation system; the vines were trained by bilateral horizontal cordon on T-Trellis system. Results showed that grapevine cultivars grown in Kanipanka recorded the highest values of leaf area, petiole length and internod length in Hautbar cultivar (129.228 cm2, 9.611 cm and 8.444 cm ) respectively, Khoshnaw gave the highest Leaf chlorophyll concentration (38.713 SPAD), the highest leaf dry weight and leaf fresh weight was recorded from Ashqar basha cultivar (1.283 g.Leaf-1 and 2.933 g.Leaf-1, Black -Sadany gave the highest shoot length which was 137.667 cm. Comparison the yield characteristics of some grape varieties the highest cluster weight ,cluster diameter, cluster length and number of berry/cluster (219.778 g, 15.667 cm, 27.167 cm and 109.667) respectively was obtained in Sursnay Jafaran. While, all the cultivars have no significant difference in terms of number of seed per berry and cluster weight. For the physical characteristics of berries; results showed that Hautbar cultivar superior other cultivars in term of size of 100 berries, weight of 100 berries, berry length, berry diameter and weight of 100 seeds, (411.3 cm3, 434.36 g, 19.953 mm, 17.133 mm, 40.23g) respectively. Soorssinaee and Sursnay Jafaran gave the highest berry diameter too (21.439 and 19.542 mm). Concerning the comparison of chemical characteristics between some local grape varieties in Kanipanka, results illustrate that total acidity was the highest at Black -Sadany which was (1.47 %). Soorssinaee and Hautbar gave the highest total sugar (72.18 and 73.20 %) respectively. The highest TSS recorded from Shekh Nuradeen (18 %), whereas, there is no significant difference between cultivars in terms of juice% and Anthocyanin.

Selection of indigenous yeast strains for the production of sparkling wines from native Apulian grape varieties

We report the first polyphasic characterization of native Saccharomyces cerevisiae in order to select candidate strains for the design of starter cultures tailored for Apulian sparkling wines obtained from local grape variety. In addition, it is the first survey in our region that propose the selection of autochthonous starter cultures for sparkling wine i) including a preliminary tailored genotypic and technological screening, and ii) monitoring analytical contribution during secondary fermentation in terms of volatile compounds (VOCs). Furthermore, we exploit the potential contribute of autochthonous cultures throughout the productive chain, including the possible improvement of base wine. One representative strain from each cluster was characterized i) for tolerance to abiotic and biotic stressors peculiar of sparkling wine fermentation, ii) for the performances in base wine production, and iii) for the aptitudes to promote in-bottle secondary fermentation in white and rosé sparkling wines, both obtained from Apulian grape varieties. Genetic characterization led to group 164 S. cerevisiae in 16 genetic clusters based on interdelta profiles. Stress tolerance assays shown a certain correlation with fermentative attitude. Our evidences demonstrated a different fermentative behavior and release of VOCs of the different strains in association with primary and secondary fermentations and as function of wine and rosé sparkling wine. Furthermore, performances in white/rosé sparkling wines have been found to be strain-dependent characters. Overall, we propose different strains as biotechnological resources suitable to improve the quality of regional sparkling wines and to provide a driver of innovation/segmentation in the market.