## 2 Materials and Methods  
### Microorganisms  
Forty-five microbial strains belonging to 15 different species of enological interest have been used in this work (Table 1).  
In particular, bacterial species included three strains of _Oenococcus oeni_, 5 _Lactiplantiobacillus plantarum_ strains, one _Pediococcus_ spp., and one strain for each of the following species: _Levilactobacillus brevis_, _Pediococcus parvulus_, _Lentilactobacillus hilgardii_. The yeast species included _Saccharomyces cerevisiae_ (7 strains), _Torulaspora delbrueckii_ (3 strains), _Hanseniispora uvarum_ (2 strains), _Metschnikowia pulcherrina_ (10 strains), _Pichia fermentatus_ (3 strains), _Brettanomyces bruxellensis_ (5 strains), _Hanseniispora guillermondii_ (1 strain), _Isstachenkia terricola_ (1 strain), and _Starmerella bacilaris_ (1 strain). The microorganisms submitted to this analysis derived from public collections, isolastarter cultures, or they have been isolated from spontaneous oenological fermentations (e.g., [42; 45; 46; 47; 48; 49; 50; 51]) (Table 1). All the microbial strains have been stored at \(-80\)\({}^{\circ}\)C in MRS or YPD medium and added with 30% of glycerol for bacteria and yeasts, respectively.  
\begin{table}
\begin{tabular}{c c c} \hline \hline
**Species** & **Strain Code** & **Matrix/Source** \\ \hline _Saccharomyces cerevisiae_ & superlievito acololololigens & CSC \\ _S. cerevisiae_ & elegance & CSC \\ _S. cerevisiae ex hyanus_ & EC1118 & CSC \\ _S. cerevisiae_ & _E4_ & OSF \\ _S. cerevisiae_ & _16_ & OSF \\ _S. cerevisiae_ & SUPRARED HG & CSC \\ _S. cerevisiae_ & T2 & CSC \\ _Hanseniensispora uavrum_ & 1444 & CECT \\ _H. uwarum_ & B05B29 & OSF \\ _Hanseniensispora guilliermondti_ & M105A31 & OSF \\ _Torulaspora delbruuckii_ & 11199 & CECT \\ _T. delbruuckii_ & B05B12 & OSF \\ _T. delbruuckii_ & 291 & CSC \\ _Pichia fermentants_ & M105A3 & OSF \\ _P. fermentants_ & B05A36 & OSF \\ _P. fermentants_ & B05A29 & OSF \\ _Issatchenkia terricola_ & B05B8 & OSF \\ _Starmerella bacillaris_ & B05B6 & OSF \\ _Metschinikoria pulcherrima_ & B0512B3 & OSF \\ _M. pulcherrima_ & B0512B24 & OSF \\ _M. pulcherrima_ & B0512B25 & OSF \\ _M. pulcherrima_ & B0512B26 & OSF \\ _M. pulcherrima_ & B0512B15 & OSF \\ _M. pulcherrima_ & B05B2P & OSF \\ _M. pulcherrima_ & B05A36 & OSF \\ _M. pulcherrima_ & M105A51 & OSF \\ _M. pulcherrima_ & B0522 & OSF \\ _M. pulcherrima_ & 346 & CSC \\ _Brettanomyces bruxellensis_ & 2 & OSF \\ _B. bruxellensis_ & 4 & OSF \\ _B. bruxellensis_ & 5 & OSF \\ _B. bruxellensis_ & 6 & OSF \\ _B. bruxellensis_ & 7 & OSF \\ _Lactiplantithacillus plantarum_ & Lp90 & OSF \\ _L. plantarum_ & 44 & OSF \\ _L. plantarum_ & V22 & CSC \\ _L. plantarum_ & 38 CDS & OSF \\ _L. plantarum_ & T1 & OSF \\ _Levilactobacillus brevis_ & 9809 & IOEB \\ _Lentilactobacillus hilgardii_ & 4786 & CECT \\ _Pedicococcus parmulus_ & 126 & OSF \\ _Pedicococcus spp._ & 32 & OSF \\ _Oenococcus oeni_ & OT3 & OSF \\ _O. oeni_ & 6 & OSF \\ _O. oeni_ & OT4 & OSF \\ \hline \hline \end{tabular} OSF, oenological spontaneous fermentation, UNIFG collection; CSC, commercial starter culture; CECT, Colecón, Espanola de Cultivos Tipo; IOEB, Bacteria collection of the “Faculte d’Oenologie de Bordeaux”.  
\end{table}
Table 1: List of microorganisms of enological interest used in this work.