**Conflict of interest**

*Advances in Grape and Wine Biotechnology*

**Years 1 2 3**

**Winery Strain % Strain % Strain % J** J-IV1 20.7 J-III2 13.3 J-III3 25 J-I1 13.8 J-IV2 13.3

**K** K-VI1 15.5 K-III2 16.7 K-II3 6.7 K-XI1 15.0 K-IV2 16.7

*Major S. cerevisiae strains in the fermentations of Rioja Alavesa in 3 consecutive years (1–3).*

**Winery J Winery K**

**1 2 3 1 2 3** J-I1 **J-I2** J-I3 K-I1 K-I2 K-I3 J-II1 J-II2 J-II3 K-II1 **K-II2** K-III3 J-III1 J-III2 J-VI3 K-III1 K-III2 K-IV3 J-IV1 J-IV2 J-VII3 K-IV1 K-IV2 K-V3 J-V1 J-VI2 J-IX3 K-V1 K-V2 K-VI3 J-VI1 J-VII2 J-X3 K-VI1 K-VI2 K-VIII3 J-VII1 J-VIII2 J-XII3 K-VII1 K-VII2 K-IX3 J-VIII1 J-IX2 J-XIII3 K-VIII1 K-VIII2 K-X3 J-IX1 J-X2 J-XIV3 K-IX1 K-IX2 K-XI3 J-X1 J-XIII2 K-X1 K-X2 K-XII3 J-XI1 K-XI1 K-XI2 K-XIII3 J-XII1 K-XII1 K-XII2 K-XV3 J-XIII1 K-XIII2 K-XVI3 J-XIV1 K-XIV2 K-XVII3 J-XV1 K-XVIII3

J-V2 13.3 J-VI2 16.6 **Total 34.5 56.5 25**

K-VI2 13.3 **Total 30.5 46.7 6.7**

K-XIX3

**128**

**3. Conclusions**

**Table 9.**

**Table 8.**

As in other ecological studies of wine fermentations, spontaneous alcoholic fermentations in the Rioja qualified designation of origin are mainly conducted by yeasts of the *S. cerevisiae* species*,* and the non-*Saccharomyces* species have only been detected in the early stages. These fermentations have been carried out by different

*S. cerevisiae clones identified in each elaboration of Rioja Alavesa in 3 consecutive years (1–3).*

*Clones In bold in different columns show the same clone in different cellars*

The authors declare that they have no conflict of interest.
