title: Growth of Natural Yeast Flora during the Fermentation of Inoculated Wines.
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.affiliation: School of Food Science and Technology, University of New South Wales, Kensigton, New South Wales 2033, Australia.
authors.forename: G M
authors.initials: GM
authors.lastname: Heard
authors.forename: G H
authors.initials: GH
authors.lastname: Fleet