Yeast Monitoring of Wine Mixed or Sequential Fermentations Made by Native Strains from D.O. "Vinos de Madrid" Using Real-Time Quantitative PCR.

There is an increasing trend toward understanding the impact of non- yeasts on the winemaking process. Although is the predominant species at the end of fermentation, it has been recognized that the presence of non- species during alcoholic fermentation can produce an improvement in the quality and complexity of the final wines. A previous work was developed for selecting the best combinations between and five non- (, and ) native yeast strains from D.O. "Vinos de Madrid" at the laboratory scale. The best inoculation strategies between and non- strains were chosen to analyze, by real-time quantitative PCR (qPCR) combined with the use of specific primers, the dynamics of inoculated populations throughout the fermentation process at the pilot scale using the Malvar white grape variety. The efficiency of the qPCR system was verified independently of the samples matrix, founding the inoculated yeast species throughout alcoholic fermentation. Finally, we can validate the positive effect of selected co-cultures in the Malvar wine quality, highlighting the sequential cultures of CLI 918/ CLI 889 and CLI 920/ CLI 889 and, mixed and sequential cultures of 9-6C combined with CLI 889.