Yeast flora of grape berries during ripening.
The yeast flora associated with the surface of grapes during ripening was studied with regard to different sectors of the grape skin and the position in the bunch by means of traditional as well as more vigorous preisolation and precounting treatments. The yeast number per square centimeter of skin increases with ripening and is highest in the area immediately surrounding the stem. The cluster sector closer to the peduncle seems to constitute a favorable substrate for yeasts, hosting a resident flora about 10 and 100 times higher than the central and lower parts of the bunch, respectively.Kloeckera apiculata was the normal resident species of grapes regardless of the sector or the ripening period, and constitutes the fermenting flora of mature grapes. The ecological implications of the results of this survey are discussed.
Istituto di Microbiologia Agraria e Tecnica, University of Perugia, I-06100, Perugia, Italy.
G
G
Rosini
F
F
Federici
A
A
Martini