Selection of Botrytis cinerea and Saccharomyces cerevisiae strains for the improvement and valorization of Italian passito style wines
Article first published online: 19 JUN 2013
© 2013 Federation of European Microbiological Societies. Published by John Wiley & Sons Ltd. All rights reserved
FEMS Yeast Research
Volume 13, Issue 6, pages 540–552, September 2013
How to Cite
Azzolini, M., Tosi, E., Faccio, S., Lorenzini, M., Torriani, S. and Zapparoli, G. (2013), Selection of Botrytis cinerea and Saccharomyces cerevisiae strains for the improvement and valorization of Italian passito style wines. FEMS Yeast Research, 13: 540–552. doi: 10.1111/1567-1364.12054
- Issue published online: 7 AUG 2013
- Article first published online: 19 JUN 2013
- Accepted manuscript online: 24 MAY 2013 07:38AM EST
- Manuscript Accepted: 21 MAY 2013
- Manuscript Revised: 11 APR 2013
- Manuscript Received: 3 JAN 2013
Fig. S1. Amplification of Boty (A) and Flipper (B) transposon elements by PCR according to Rigotti et al. (2006) of three representative B. cinerea isolates (Bc1, Bc5, and Bc13).
Fig. S2. Karyotype of indigenous yeast Sc49 and Sc81 (A) and the commercial strain EC1118 (B) anlyzed by PFGE.
Fig. S3. Ethanol production of seven S. cerevisiae strains isolated from withered grapes and the commercial strain EC1118 measured during the fermentation of Garganega grape juice.
Fig. S4. Correspondence analysis bi-plot of Amarone wines produced by indigenous yeasts Sc24, and Sc77 and the commercial strain EC1118.
Table S1. Composition of four Recioto di Soave wines produced with healthy (H) and botrytized (B) grapes, and fermented with Sc77 and EC1118 yeasts.
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