Yeast population diversity on grapes during on-vine withering and their dynamics in natural and inoculated fermentations in the production of icewines

Finally, when the S. cerevisiae isolates were characterized by the minisatellite analysis, it was determined that the inoculated culture was responsible for the alcoholic fermentation. As far as spontaneous fermentation is concerned, the autochthonous S. cerevisiae showed a good ethanol production yield, but left a high concentration of residual sugars.