Mora J, Barbas J I, Mulet A
Universitat de les Illes Balears, Facultad de Ciencias, Palma de Mallorca.
Microbiologia. 1990 Dec;6(2):65-70.
Three fermentations were carried out with grape must of the Callet variety. This cultivar is considered autochthonous from the island of Majorca. Two tanks were inoculated with starting cultures of selected yeasts and the last was fermented spontaneously by wild yeasts. The frequency of yeast isolates during the early stages of the fermentation, showed that Candida stellata was more affected by the inoculation than the other wild yeasts with the exception of Saccharomyces cerevisiae. The chemical analyses of wines showed a better alcoholic rate and less volatile acidity in the inoculated wines. Two sensorial analyses were performed and significant differences between the wines were noted.
对卡莱特（Callet）品种的葡萄汁进行了三次发酵。该品种被认为是来自马略卡岛的本土品种。两个发酵罐接种了选定酵母的起始培养物，最后一个由野生酵母自然发酵。发酵早期酵母分离株的频率表明，除酿酒酵母外，星形假丝酵母比其他野生酵母受接种的影响更大。葡萄酒的化学分析表明，接种葡萄酒的酒精含量更高，挥发酸含量更低。进行了两次感官分析，发现不同葡萄酒之间存在显著差异。
