Isolation and Identification of Indigenous Wine Yeasts and Their Use in Alcoholic Fermentation.

Research Background: In our study, spontaneous alcoholic fermentations were carried out to isolate non- and yeasts from grape must from different vine-growing regions in Slovenia. Additionally, the diversity of native strains was evaluated during the process.

Experimental Approach: During spontaneous alcoholic fermentations the yeast population of non- and yeasts was sampled.