The results of the total yeast and AAB counts performed by
microscopy and plating are presented in Table 1. Naturally occurring
yeast populations were found to number about 104 cells/mL,
and most of them could be recovered by plating. Culturing
from the inoculated alcoholic fermentations was more difficult
(>106 cells/mL). In both the spontaneous and inoculated alcoholic
fermentations, the yeast population reached a maximum number
of >107 cells/mL, and 10e25% were culturable.