One hundred and sixty S. cerevisiae isolates were used. The
yeasts were previously isolated from spontaneously fermented
Sangiovese grapes, which were harvested during four years (2006e
2007e2008e2010) in a vineyard, located in the Tuscany region
(Italian center). Yeast isolation and identification was performed
following the procedure reported by Capece et al. (2010). Samples
were not always collected from the same plant, but from plants
located in the same row(1e2 m). The studied isolates were grown
on YPD medium (1% (w/v) yeast extract; 2% (w/v) peptone; 2% (w/
v) glucose; 2% (w/v) agar) and maintained at 4 C for further
characterization. For each vintage year, forty isolates were chosen.