Abstract

Capece A, Siesto G, Romaniello R and Romano P*

The control of wine quality is related also to the knowledge of composition and dynamics of yeast -flora occurring throughout the vinification process. The restriction analysis of NTS and ITS regions was used to differentiate in mixed fermentation non-Saccharomyces species frequently encountered in the early fermentation phase, such as Hanseniaspora uvarum, Candida stellata and Metschnikowia pulcherrima. PCRRFLP analysis of ITS region allowed to identify all the species inoculated in the grape must. The novelty of the protocol used is the application of PCR-RFLP analysis on yeast DNA isolated directly from grape must fermentation, without previous yeast colony isolation.