Growth of Yeast Species During the Fermentation of Musts Inoculated with Kluyveromyces thermotolerans and Saccharomyces cerevisiae

Abstract

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.