Abstract
Wild yeasts must have been a problem in beverage fermentations throughout history, to brewers and winemakers in particular, and have been the subject of numerous reviews since their microbiological nature became understood. Wiles (1953), Gilliland (1967, 1971) and Rainbow (1981) have given useful and detailed accounts of the adverse effects of wild yeasts, which have changed little over the years. Ingledew and Casey (1982) provided a comprehensive survey of culture media for detection and isolation of wild yeasts, which they defined as ‘yeasts not playing a significant part in a normal fermentation’. In the review of wild yeasts in the earlier edition of this book (Campbell, 1987), it was considered more appropriate to use Gilliland’s (1967) definition ‘yeasts not deliberately used and under full control’, which will be used again to indicate the accidental and haphazard nature of wild yeast infection.
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