Fermentative features of vinification and maturation yeasts isolated in the Montilla-Moriles region of Southern Spain

The production of sherry-like wines from ‘Pedro Ximénez’ grapes in the Montilla-Moriles region involves fermentation of the must followed by maturation of the wine by flor yeasts. The yeast species most frequently occurring in industrial fermentations, in a fermentation process carried out in our laboratory under extreme conditions of reducing sugars, SO2 and acidity, and in the flor veil have been isolated and shown to differ.