Yeasts in the Winery

Processing protocol may differentially effect survival, growth, and potentially numerical dominance of one yeast over another (see Chapters 4 and 5). Due to undefined contributions of native yeasts, most winemakers rely on the use of commercial active-yeast starters. When added to must/ 

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Blanco, R, Orriois, L, Losada, A. (2011). Survival of commercial yeasts in the winery environment and their prevalence during spontaneous fermentations. Journal of Industrial Microbiology and Biotechnology, 38, 235-239. 

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