Ogataea uvarum Sp. Nov., a new yeast species of the Ogataea clade from Italian grape bunches

Indigenous yeasts are present on the surfaces of grapes and their success in surviving and driving fermentation depends on the sum of various physical, chemical and biotic factors. The analysis of berry-resident strain diversity and the relationship between genotype and phenotype can be used in the development and identification of specific non-Saccharomyces strains provided with interesting technological properties. In this contribution, during a large-scale study on vineyard-associated yeast strains from Apulia (Southern Italy), we isolated a new yeast species from "Negroamaro" grape berries.