Growth of Natural Yeast Flora during the Fermentation of Inoculated Wines
- 1 September 1985
- journal article
- Published by American Society for Microbiology in Applied and Environmental Microbiology
- Vol. 50 (3) , 727-8
- https://doi.org/10.1128/aem.50.3.727-728.1985
Abstract
The growth of yeasts that occur naturally in grape juice was quantitatively examined during the fermentation of four wines that had been inoculated with Saccharomyces cerevisiae. Although S. cerevisiae dominated the wine fermentations, there was significant growth of the natural species Kloeckera apiculata, Candida stellata, Candida colliculosa, Candida pulcherrima , and Hansenula anomala.Keywords
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