Kloeckera apiculata alcohol fermentation

Both the asexual yeast Kloeckera and its perfect counterpart, Hanseniaspora, represent the dominant native species present on grapes at harvest. Historically, their activity was thought to be restricted to prefermentation and early stages of alcoholic fermentation. Depending on temperature, Saccharomyces populations became quickly established and produced sufficient alcohol to inhibit further growth of Kloeckera. However, Heard and Fleet (1988) report that in mixed culture fermentation, at 10°C (50°F), Kloeckera apiculata remained at a high population density (near 10 CFU/ mL) over the course of fermentation (see Chapter 4). 

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