[Evolution of the yeast microflora during the first days of fermentation in inoculated Majorcan musts].

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.