The influence of Kloeckera apiculata and Candida pulcherrima yeasts on wine fermentation

By D. Zohre, H. Erten. 2002

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Not your ordinary yeast: non-Saccharomyces yeasts in wine production uncovered. (2014, background): “…and added SO2 has not been sustained by later research (Fleet et al., 1984; Heard & Fleet, 1985; Fleet, 1990, 2003; Querol et al., 1990; Longo et al., 1991; Todd, 1995; Gafner et al., 1996; Granchi et al., 1998; Zohre & Erten, 2002; Jolly et al., 2003c; Combina et al., 2005; Renault et al., 2009).”
Oenological Impact of the Hanseniaspora/Kloeckera Yeast Genus on Wines—A Review (2018, background): “In general, H/K shows a medium/low fermentative capacity (reaching up to 9% ethanol in some cases) [107].”
The role and use of non-saccharomyces yeasts in wine production (2017, background): “Furthermore, it was shown by Zohre & Erten (2002) that production of undesirable volatile compounds did not occur during mixed culture fermentations of this yeast and S. cerevisiae.”
Taxonomic and Ecological Diversity of Food and Beverage Yeasts (2006, background): “fermentation phase produce low levels of active amyl alcohol, isobutyl alcohol and n-propanol, which are much below that of their flavour thresholds reported in the literature (Zohre and Erten 2002).”