Hanseniaspora uvarum: locut. Yeasts present naturally on the skin of the grape. They are responsible for fermentation
spontaneous grape juice. They act at the beginning of fermentation bringing up to 3-4°degree of alcohol.
The Saccharomyces then take over to bring the degree of alcohol to 11-15°.
See also other types of yeasts called metschnikawia, kloeckera, hansenula etc...
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