The indigenous yeast communities associated
with several vineyard habitats were analysed. Wild yeasts
were isolated, differentiated at strain level and identified.
A phylogenetic tree based on partial 26S rRNA genes
was constructed. The strains were characterized and the
indigenous Saccharomyces cerevisiae GR1 was then used
to carry out a vinification process and compared with a
commercial yeast. Wines obtained were subjected to
chemical and sensory analysis. The comparison between
the two products highlighted differences due to the fer-
menting strains employed. The vineyard environment
was found to strongly influence the composition of
yeast communities, thus, confirming the theory of ‘terr-
oir’ on the expression of wines. Moreover, vineyard
inhabiting birds were in part responsible for the dis-
semination of fermentative yeasts during their feedin