01708nas a2200169   4500008004100000020001900041245008300060210006900143260002300212300000900235520111800244100002001362700001501382700001701397700001501414856010901429       2017                        eng d  a978-981102620100aDiversity of natural yeast flora of grapes and its significance in wine making0 aDiversity of natural yeast flora of grapes and its significance   aNew YorkbSpringer  a1-273 aThe biodiversity of yeasts associated with grapes has been studied in different regions of wine producing countries throughout the world. Most of the species associated with the wine environment are similar, while some species are specifically associated with specific regions. Though Saccharomyces cerevisiae is primarily used for fermentation of grape juice, its occurrence is low on grape berries. Non-Saccharomyces yeasts belonging to the genera Torulaspora, Hanseniaspora, Pichia, Candida, Issatchenkia, Metschnikowia etc. are in abundance in grape musts and may dominate the early stages of fermentation. Subsequently, S. cerevisiae proliferates, becomes dominant and completes the wine fermentation. Therefore, yeasts diversity associated with the grapes and must significantly contribute to the quality and varietal character of wine. In present review, the diversity of yeasts associated with vineyard, winery, succession of yeasts during fermentation and their role in wine quality is discussed. The knowledge will be useful to monitor and control the fermentation with respect to quality and spoilage. 1 aDeshpande, M.V.1 aMane, S.S.1 aGhormade, V.1 aTupe, S.G.  uhttps://library.ncl.res.in/content/diversity-natural-yeast-flora-grapes-and-its-significance-wine-making