Influence of a selected Hanseniaspora uvarum strain in multistarter grape must fermentations with Saccharomyces cerevisiae

In conventional winemaking, grape must fermentations are carried out by a succession of different yeast species. The Saccharomyces cerevisiae completes the process, whereas its initial stage is dominated by non-Saccharomyces strains, whose by-products contribute to the composition of the wine bouquet. In this study, we evaluated the performance of two selected strains of Hanseniaspora uvarum and S. cerevisiae as multistarters for inoculation of Negroamaro must vinification.