PT - JOURNAL ARTICLE AU - J. Mora AU - J. I. Barbas AU - A. Mulet TI - Growth of Yeast Species During the Fermentation of Musts Inoculated with <em>Kluyveromyces thermotolerans</em> and <em>Saccharomyces cerevisiae</em> AID - 10.5344/ajev.1990.41.2.156 DP - 1990 Jan 01 TA - American Journal of Enology and Viticulture PG - 156--159 VI - 41 IP - 2 4099 - http://www.ajevonline.org/content/41/2/156.short 4100 - http://www.ajevonline.org/content/41/2/156.full SO - Am J Enol Vitic.1990 Jan 01; 41 AB - 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.