<i>Saccharomyces uvarum</i> strain diversity, measured as Simpson’s Index of Diversity (1 − <i>D</i>) and Shannon’s Diversity Index (<i>H</i>), of stainless steel barrel-fermented Chardonnay sourced from two different vineyards.

Diversity ± SEM was measured from three stages of fermentation in the winery: early, mid, and late (n = 3). For each diversity index, a one-way repeated-measures ANOVA was performed to compare the differences between vineyards across all fermentation stages. The p-values for each index are indicated in the appropriate columns, and any significant differences (p ≤ 0.05) are in bold.