Footnote

a “The process of alcoholic fermentation requires careful control for the production of high quality wines. . . . Grape skins are normally covered with bacteria, molds, and yeast. The wild yeasts such as Pichia, Kloeckera, and Torulopsis are often more numerous than the wine yeast Saccharomyces. Although species of Saccharomyces are generally considered more desirable for efficient alcoholic fermentation, it is possible that other yeast genera may contribute to flavour, specially in the early stages of fermentation. Saccharomyces is preferred because of its efficiency in converting sugar to alcohol and because it is less sensitive to the inhibiting effect of alcohol.”​—Encyclopædia Britannica, Volume 19, edition for 1974, page 879, under “Fermentation.”