Analysis of fermentation vigor (top) and sulfite tolerance (bottom) after two days (left) and seven days (right) of 129 <i>Saccharomyces</i> strains isolated from spontaneous fermentations.

<p>A large number of isolates show values higher than the control strain L404.</p

Mt-DNA RFLP patterns obtained at the end of fermentation from Nero d'Avola (lane 3) and Frappato (lane 4), inoculated with B2–48 (A), B2–25 (B), ICV-D254 (C) and QD-145 (D).

<p>Control RFLP patterns obtained with DNA from the pure cultures of each isolate are shown in lane 2 of each panel. Lane 1, molecular marker (1 kb ladder, BDH).</p

Mt-DNA RFLP patterns of 14 isolates (indicated) used for the 100 liter fermentations of 2004.

<p>A. Patterns obtained with the <i>RsaI</i> enzyme. B. patterns obtained with the <i>HinfI</i> enzyme. M, molecular marker (1 kb ladder, BHD).</p

CO₂ production (as derived from the measured weight loss) of 129 <i>Saccharomyces</i> strains, upon 300 g/l sugar supplementation.

<p>The weight loss of L404 is indicated by an arrow (12.48 g). The number of strains per each frequency class is indicated.</p

Research area (A) and location of the wineries (B) where must sampling was carried out (collection sites are indicated by capital letters).

<p>Research area (A) and location of the wineries (B) where must sampling was carried out (collection sites are indicated by capital letters).</p

Wine tasting results for the 14 experimental wines.

<p>The name of each starter is indicated.</p

Results of the sensory analyses performed on the Nero d'Avola (A) and Frappato (B) wines.

<p>See text for further explanation.</p

Growth curves of <i>Saccharomyces</i> and non-<i>Saccharomyces</i> yeasts in B2–25-inoculated Nero d'Avola must.

<p>The relative sugar consumption (expressed as °Baumé) is indicated.</p