Characterization of New Yeast Strains Isolated from Local Grape Varieties of the Soufli Region in Northern Greece

Over the past few years, consumers’ preference for wines with a distinct regional identity has shifted producers to adopt traditional grape varieties and has increased interest in the indigenous grapevine microbiome, due to its potential influence on the wine quality characteristics. In the present study, indigenous Saccharomyces cerevisiae strains were isolated from three local grape varieties (“Keratsouda”, “Karnachalas”, and “Bogialamas”) of the Soufli region in Northern Greece. After molecular identification, all strains were evaluated for key oenological traits (ethanol resistance, SO₂ resistance, H₂S production, and amino‑acid decarboxylation). Three representative strains (one per grape variety) were further evaluated for their long-term survival after freeze-drying and their fermentation potential at 12 °C and 22 °C. Ethanol content ranged in similar values (11.9–12.5%) for all wines, but kinetic parameters were significantly affected by the strain used and the fermentation temperature. Principal Component Analysis revealed that the volatile composition as well as practical wine attributes were affected by both the strain used and the fermentation temperature and resulted in distinct sensory profiles in the new products.