Abstract
The growth of individual species of yeasts during wine fermentations was measured by plating wine samples on malt extract, ethanol sulphite and lysine agars. Colonies of Saccharomyces cerevisiae dominated on plates of malt extract agar and sometimes masked the presence of other non‐Saccharomyces species. Lysine agar suppressed the growth of S. cerevisiae and enabled the enumeration of non‐Saccharomyces species such as Kloeckera apiculata, Candida stellata and Saccharomycodes ludwigii. The growth of non‐Saccharomyces yeasts on ethanol sulphite agar was variable.
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