In the 2009 wines, strawberry SWs had higher significantly
values of TA than inoculated wines, even in wines made from
cooked must, showing a trend contrary to that observed in the wine
production of 2008. It is important to note that the yeast strain
(RP1) employed for the production of 2009 IWs was isolated from
the 2008 spontaneous alcoholic fermentation. For this reason, we