Fresh and fermenting must yeast microflora were determined in four samples of Majorcan wine grape cultivars. Ten different yeast species were identified from 300 isolates. Candida stellata was the predominant (43% - 90%) yeast in musts; others were much less abundant. Saccharomyces cerevisiae was not isolated from any fresh must, yet it predominated during fermentation.
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Mora et al. (1988) studied this question.