Characterization and Dynamic Behavior of Wild Yeast during Spontaneous Wine Fermentation in Steel Tanks and Amphorae

Table 2

Specific primers used for qPCR analysis.

Yeast species	Primer name	Primer sequence	Product size	Annealing temperature °C
Candida zeylanoides	CZ-5fw	5′-CGATGAGATGCCCAATTCCA-3′	191 bp	58
	CZ-3bw	5′-GAAGGGAACGCAAAATACCAA-3′
Zygosaccharomyces florentinus	ZF-5fw	5′-CTTGAGCTCCTTGTAAAGC-3′	256 bp	55
	ZF-3bw	5′-CTAGGTTTTCTGCTGCCG-3′
Metschnikowia pulcherrima	MP-5fw	5′-CAACGCCCTCATCCCAGA-3′	253 bp	60
	MP-3bw	5′-AGTGTCTGCTTGCAAGCC-3′
Williopsis saturnus	WS-5fw	5′-GGGTGTCCAGTGCTTTG-3′	199 bp	56
	WS-3bw	5′-CCCAAGAAGGGAAGATAATCAC-3′
Pichia kluyveri	PK-5fw	5′-AGTCTCGGGTTAGACGT-3′	169 bp	55
	PK-3bw	5′-GCTTTTCATCTTTCCTTCACA-3′
Rhodotorula mucilaginosa	RM-5fw	5′-GCGCTTTGTGATACATTTTC-3′	169 bp	54
	RM-3bw	5′-CCATTATCCATCCCGGAAAA-3′
Pichia angusta	PANG-5fw	5′-GTGTCCATTTCCGTGTAAGA-3′	175 bp	56
	PANG-3bw	5′-AGCCCACCCACAAG-3′
Pichia anomala	PA-5fw	5′-ACGTCATAGAGGGTGAGAAT-3′	197 bp	57
	PA-3bw	5′-AAACACCAAGTCTGATCTAATG-3′
Candida glabrata	CG-5fw	5′-GAGGGTGTCAGTTCTTTGT-3′	224 bp	56
	GC-3bw	5′-GTGAGCTGCGAGAGTC-3′
Hanseniaspora uvarum	HU-5fw	5′-GGCGAGGGATACCTTTTCTCTG-3′	172 bp	59
	HU-3bw	5′-GAGGCGAGTGCATGCAA-3′
Pichia fermentans	PF-5fw	5′-TTGCCTATGCTCTGAGGCC-3′	170 bp	61
	PF-3bw	5′-TCCATGTCGGGCGCAAT-3′
Saccharomyces cerevisiae	SC-5fw	5′-AGGAGTGCGGTTCTTTCTAAAG-3′	215 bp	59
	SC-3bw	5′-TGAAATGCGAGATTCCCCCA-3′
Torulaspora delbrueckii	TD-5fw	5′-GTGGCGAGGATCCCAG-3′	186 bp	58
	TD-3bw	5′-CTATCGGTCTCTCGCAA-3′