Study on nitrogen demand and fermentation performance of autochthonous wine yeasts selected from vineyards of important Italian winemaking regions

In this study the fermentative activities of 10 wine yeasts in synthetic must supplied with three different nitrogen concentration were compared. The yeast strains tested were mine autochthonous yeasts and a commercial starter, used as control. The autochthonous strains belong to collection of 569 isolates obtained from the vineyards (by means of single grape bunch fermentation) of two important DOC areas of the Veneto Region: “Prosecco di Conegliano-Valdobbiadene” and “Piave”. Concerning these strains the main genetic and physiological aspects were deeply investigated and correlated with fermentation performances In this work 5 strains isolated from Prosecco vineyard and 4 from Raboso Piave were chosen on the basis of their interesting technological traits.