Candida zemplinina sp. nov., an osmotolerant and psychrotolerant yeast that ferments sweet botrytized wines Sipiczki, Matthias,, 53, 2079-2083 (2003), doi = https://doi.org/10.1099/ijs.0.02649-0, publicationName = Microbiology Society, issn = 1466-5026, abstract= Four yeast strains isolated from fermenting botrytized grape musts in the Tokaj wine region of Hungary are shown to represent a new osmotolerant and psychrotolerant species. The new species, Candida zemplinina (type strain 10-372T=CBS 9494T=NCAIM Y016667T), is closely related to Candida stellata, a yeast common on overripe grapes and in sweet fermenting wines. The sequence of the D1/D2 domain of the C. zemplinina 10-372T 26S rDNA shows 8·1 % sequence difference when compared to its counterpart in C. stellata CBS 157T. In the conserved 5·8S gene of the ITS1–5·8S–ITS2 region the difference is 8 %. The D1/D2 domain differs only at two nucleotides from the homologous sequence of a yeast strain isolated from botrytized grapes in California, suggesting that C. zemplinina is a wine yeast that occurs in geographically distant localities., language=, type=