Biodiversità di lieviti isolati da mosti di uve Montepulciano d’Abruzzo in relazione a due sistemi di gestione del suolo.

The aim of this study was to characterize the yeasts isolated during spontaneous fermentations of musts from Montepulciano d’Abruzzo grapes grown in experimental vineyards under two agronomic practices: cutting-up of spontaneous vegetation (TK1) and conventional tillage (TK2). By using physiological and molecular methods, such as PCR-RFLP of the 5.8S-ITS region and RAPD-PCR, 41 isolates were identified as Saccharomyces cerevisiae, Sporobolomyces roseus, Hanseniaspora spp., and differentiated at strain level. The musts TK1 and TK2 showed different fermentation kinetics and the latter had a lower number of yeasts with a prevalence of the non-Saccharomyces species. Potentially important oenological characteristics were observed for some S. cerevisiae isolates from both musts, like the presence of β-glucosidase activity, low production of hydrogen sulphide and high resistance to sulphur dioxide.