RT Journal Article SR Electronic T1 PCR and DNA Fingerprinting Used as Quality Control in the Production of Wine Yeast Strains JF American Journal of Enology and Viticulture JO Am J Enol Vitic. FD American Society for Enology and Viticulture SP 86 OP 91 DO 10.5344/ajev.1994.45.1.86 VO 45 IS 1 A1 F. LavalliÉE A1 Y. Salvas A1 S. Lamy A1 D. Y. Thomas A1 R. Degré A1 L. Dulau YR 1994 UL http://www.ajevonline.org/content/45/1/86.abstract AB Unambiguous identification of wine yeast strains has always been a prime concern for the yeast producer. Because of the increasing number of commercialized strains, novel methodologies had to be developed to identify and to certify the origin of the different strains. We present here our work on DNA fingerprinting and polymerase chain reaction (PCR) as identification tools. Both methods were tested for their reproducibility and their use to study the genetic stability of more than a hundred wine yeast strains during standard industrial propagation conditions. The techniques used herein demonstrated that a wide diversity exists in the strains analyzed, as more than 95% of the profiles could be used to uniquely identify the corresponding strain.