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Applied and Environmental Microbiology logoLink to Applied and Environmental Microbiology
. 1985 Sep;50(3):727–728. doi: 10.1128/aem.50.3.727-728.1985

Growth of Natural Yeast Flora during the Fermentation of Inoculated Wines

Gillian M Heard 1, Graham H Fleet 1,*
PMCID: PMC238702  PMID: 16346894

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.

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