Growth of Natural Yeast Flora during the Fermentation of Inoculated Wines
Year: 1985
Type: article
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.
Authors: Gillian M. Heard, Graham H. Fleet
Institution: UNSW Sydney
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: green
OpenAlex ID: W1494721592