Table 5.

Fermentation performances of selected yeast strains in Aglianico must.

Species	Strain	Weight lossa		HPLC analysisb
		FV	FP	TART	GLU	FRU	MAL	SUC	LACT	GLYC	ACET	ETHA
M. pulcherrima	T32	1.02	3.35	4.74 ± 0.27	45.8 ± 0.5	65.0 ± 0.5	NQc	10.58 ± 0.36	<0.15	5.31 ± 0.05	<0.15	4.20 ± 0.07
M. pulcherrima	T42	1.26	3.70	4.79 ± 0.40	52.8 ± 0.5	89.0 ± 0.5	NQ	10.71 ± 0.28	<0.15	5.73 ± 0.15	<0.15	4.53 ± 0.03
Star. bacillaris	T13	2.84	6.97	4.00 ± 0.16	59.3 ± 0.5	<0.25	<0.25	0.83 ± 0.24	<0.15	9.34 ± 0.10	0.76 ± 0.01	9.91 ± 0.24
P. kudriavzevii	T28	2.17	8.25	4.40 ± 0.17	2.70 ± 0.23	43.9 ± 0.5	NQ	1.14 ± 0.15	<0.15	7.64 ± 0.21	1.15 ± 0.27	11.02 ± 0.35
P. kudriavzevii	T24	4.01	6.70	4.71 ± 0.21	30.6 ± 0.5	56.6 ± 0.5	NQ	3.14 ± 0.36	0.84 ± 0.30	6.66 ± 0.55	<0.15	10.74 ± 0.16
L. thermotolerans	T27	3.90	6.49	4.79 ± 0.33	28.1 ± 0.5	52.1 ± 0.5	NQ	2.28 ± 0.21	1.29 ± 0.43	6.45 ± 0.14	<0.15	10.42 ± 0.23
L. thermotolerans	T33	3.88	6.91	5.01 ± 0.21	23.1 ± 0.5	43.8 ± 0.5	NQ	3.03 ± 0.17	1.24 ± 0.52	6.33 ± 0.05	<0.15	9.46 ± 0.54
L. thermotolerans	T43	4.01	7.26	4.86 ± 0.55	19.2 ± 0.5	40.8 ± 0.5	NQ	2.55 ± 0.28	2.56 ± 0.65	6.71 ± 0.36	<0.15	10.24 ± 0.35
H. uvarum	T26	2.13	3.45	4.35 ± 0.22	70.0 ± 0.5	77.9 ± 0.5	NQ	1.01 ± 0.07	<0.15	4.77 ± 0.18	1.08 ± 0.03	4.41 ± 0.15
H. uvarum	T21	2.12	3.58	4.70 ± 0.47	69.2 ± 0.5	69.2 ± 0.5	NQ	1.28 ± 0.25	<0.15	4.12 ± 0.16	1.20 ± 0.16	4.36 ± 0.05
S. cerevisiae	T4	5.77	9.64	5.40 ± 0.59	<0.25	<0.25	4.03 ± 0.36	1.23 ± 0.03	<0.15	6.02 ± 0.21	0.55 ± 0.00	13.82 ± 0.14
S. cerevisiae	T5	5.83	9.53	5.60 ± 0.12	<0.25	<0.25	4.25 ± 0.42	1.67 ± 0.36	<0.15	5.61 ± 0.23	0.70 ± 0.06	13.89 ± 0.13
S. cerevisiae	T19	5.59	8.38	5.42 ± 0.13	<0.25	<0.25	4.15 ± 0.29	1.50 ± 0.03	<0.15	5.92 ± 0.15	0.52 ± 0.03	14.12 ± 0.26
S. cerevisiae	T46	5.49	9.50	5.79 ± 0.04	<0.25	<0.25	4.96 ± 0.31	2.08 ± 0.04	<0.15	6.19 ± 0.11	0.78 ± 0.01	13.78 ± 0.06
S. cerevisiae	T52	5.79	9.43	5.81 ± 0.00	1.44 ± 0.36	<0.25	4.20 ± 0.39	1.71 ± 0.21	<0.15	5.68 ± 0.19	0.77 ± 0.14	13.63 ± 0.21
S. cerevisiae	MW1	5.25	8.78	5.63 ± 0.48	1.21 ± 0.27	15.20 ± 0.42	4.75 ± 0.38	1.69 ± 0.26	<0.15	6.88 ± 0.09	0.95 ± 0.07	12.75 ± 0.12
S. cerevisiae	MW3	5.68	9.55	5.76 ± 0.46	<0.25	<0.25	5.49 ± 0.49	1.36 ± 0.35	<0.15	5.89 ± 0.01	0.53 ± 0.01	13.60 ± 0.38
S. cerevisiae	MW5	5.26	9.51	4.83 ± 0.14	<0.25	<0.25	4.38 ± 0.14	0.92 ± 0.62	<0.15	5.67 ± 0.12	0.61 ± 0.04	13.79 ± 0.08
S. cerevisiae	MW6	5.67	9.42	5.14 ± 0.51	<0.25	3.68 ± 0.01	4.60 ± 0.28	1.27 ± 0.02	<0.15	5.35 ± 0.17	0.68 ± 0.00	14.00 ± 0.29
S. cerevisiae	MW10	5.11	9.38	5.36 ± 0.32	<0.25	<0.25	4.59 ± 0.47	1.19 ± 0.29	<0.15	8.92 ± 0.16	1.86 ± 0.16	13.19 ± 0.25
S. cerevisiae	MW14	5.75	9.48	5.40 ± 0.26	<0.25	<0.25	4.05 ± 0.53	1.34 ± 0.13	<0.15	6.31 ± 0.00	0.61 ± 0.00	14.17 ± 0.19
S. cerevisiae	MW16	5.89	8.93	5.67 ± 0.00	<0.25	19.70 ± 0.66	4.62 ± 0.38	2.25 ± 0.03	<0.15	8.01 ± 0.34	0.57 ± 0.03	11.92 ± 0.25
S. cerevisiae	MW17	5.75	10.04	5.43 ± 0.06	<0.25	<0.25	3.63 ± 0.22	1.59 ± 0.34	<0.15	5.93 ± 0.25	0.56 ± 0.05	13.77 ± 0.14

Results are reported as mean (±SD).

^aFV, fermentation vigor (g CO₂/100 ml of must in 72 h). FP, Fermentation power (gr. CO₂/100 ml of must until the end of fermentation).

^bTART, tartaric acid (g/l); GLU, glucose (g/l); FRU, fructose (g/l); MAL, malic acid (g/l); SUC, succinic acid (g/l); LACT, lactic acid (g/l); GLYC, glycerol (g/l); ACET, acetic acid (g/l); ETHA, ethanol (% vol/vol).

^cNQ, unquantifiable, due to the high residual fructose concentration.