Molecular and Technological Characterization of Saccharomyces cerevisiae Strains Isolated from Natural Fermentation of Susumaniello Grape Must in Apulia, Southern Italy

Table 2

Main oenological and technological properties determined in thirty-four autochthonous S. cerevisiae strains and one commercial starter (CM).

Isolate	ITEM no.	FR	FP	AYC	H2S^a
S1	9497	1.7	0.04	0.41	+
S5	9499	1.9	0.03	0.49	−
S6	9500	2.4	0.03	0.52	−
S7	9501	2.4	0.02	0.53	−
S8	9502	3.5	0.01	0.56	−
S9	9503	2.7	0.03	0.53	−
S12	9504	2.9	0.02	0.52	−
S16	9505	3.2	0.03	0.51	−
S19	9506	2.2	0.70	0.39	−
S21	9507	4.2	0.02	0.48	−
S22	9508	1.8	0.05	0.26	+
S24	9509	2.2	0.03	0.50	−
S26	9510	2.50	0.94	0.30	−
S28	9511	2.21	0.49	0.38	−
S29	9512	2.18	0.23	0.34	−
S30	9513	2.48	0.03	0.43	−
S33	9514	2.65	0.67	0.33	−
S34	9515	1.86	0.05	0.28	−
S37	9516	2.50	0.04	0.36	−
S38	9517	1.78	0.12	0.36	−
S39	9518	3.0	0.02	0.55	−
S40	9519	3.6	0.02	0.54	−
S41	9520	3.9	0.02	0.52	−
S47	9521	2.2	0.03	0.49	−
S48	9522	3.2	0.03	0.47	+
S52	9523	1.3	0.02	0.47	−
S53	9524	2.20	0.04	0.27	+
S56	9525	2.50	0.04	0.49	+
S58	9526	1.78	0.04	0.43	+
S59	9527	1.10	0.07	0.29	−
S61	9528	2.41	0.04	0.47	+
S64	9529	2.30	0.05	0.29	+
S69	9530	3.00	0.03	0.51	+
S71	9531	2.7	0.02	0.56	−
CM	—	4.7	0.04	0.50	+

Data, measured at the end of fermentation, represent the average of three replicates. ITEM: ISPA’s agrofood toxigenic fungi culture collection.
FP: fermentation purity (volatile acidity (g/L)/ethanol (% v/v)), AYC: alcohol yield coefficient (alcohol (% v/v)/(initial sugars (%)−residual sugars (%))), FR: fermentation rate (g of CO₂/day, after 3 days of fermentation). ^aH₂S production: absent (−); low (+), high (++), and very high (+++).