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Am. J. Enol. Vitic. 41:2:156-159 (1990)
Copyright © 1990 by the American Society for Enology and Viticulture.
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Growth of Yeast Species During the Fermentation of Musts Inoculated with Kluyveromyces thermotolerans and Saccharomyces cerevisiae

J. Mora 1, J. I. Barbas 1, and A. Mulet 1

1 University of Illes Balears, E07071 Palma de Mallorca, Spain.

Growth of yeast species during the fermentation of a grape juice inoculated with Kluyveromyces thermotolerans and two others with strains of Saccharomyces cerevisiae were studied. Although dominance of K. thermotolerans over four to five days was observed in the must inoculated with this yeast, S. cerevisiae became predominant before the fermentation was completed. The growth pattern for the two strains of S. cerevisiae considered was somewhat different. In the must inoculated with strain I (S. chevalien), this yeast prevailed throughout the fermentation, while in the must inoculated with strain II (Fermichamp), S. cerevisiae was overtaken by Candida stellata in the early stages of the fermentation. As expected, the wine furnished with K. thermotolerans as a starter culture had high titratable acidity and L(+)lactic acid concentration.

Key words: Kluyveromyces thermotolerans, Saccharomyces cerevisiae, yeast, inoculation

Submitted on May 9, 1989




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N. Cheraiti, S. Guezenec, and J.-M. Salmon
Redox Interactions between Saccharomyces cerevisiae and Saccharomyces uvarum in Mixed Culture under Enological Conditions
Appl. Envir. Microbiol., January 1, 2005; 71(1): 255 - 260.
[Abstract] [Full Text] [PDF]


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Copyright © 1990 by the American Society for Enology and Viticulture.