Affiliation:
1. School of Food Science and Technology, University of New South Wales, Kensigton, New South Wales 2033, Australia
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.
Publisher
American Society for Microbiology
Subject
Ecology,Applied Microbiology and Biotechnology,Food Science,Biotechnology
Cited by
181 articles.
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