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Wine fermentations, as conducted by traditional methods (without inoculation), are not the result of the action of a single species or a single strain of yeast. Rather, the final products result from the combined actions of several yeast species, which grow, in succession throughout the fermentation process. Some studies have described the isolation and identification of yeasts from grape surfaces, and quantitative data on the ecology of grape yeasts have concluded that the isolation process of the total yeast population from the grapes is complex and dependent on many factors. Fermentations...