“…The yeast strains of S . bacillaris used in this work, namely PAS13, PAS 55, PAS66, PAS92, PAS103, PAS151, PAS173, FRI719, FRI728, FRI729, FRI751, FRI754, FRI779, FRI7100 [ 30 , 32 , 33 ] were isolated from fermenting must obtained from dried grapes, as described by Lemos Junior et al [ 30 ]. Saccharomyces cerevisiae EC1118 (Lallemand Italia, Castel D’Azzano, Italy) was used as control.…”