Although I asked related questions in the other thread, I found this paper is important enough for a new one:
http://legacy.library.ucsf.edu/tid/qad17a99/pdf
"In the early days bacteria and mould are predominant, in the latter stage of the fermentation the microorganisms consist of yeasts exclusively...
Hansenula anomala seems to be mainly responsible for the characteristic fragrance of Perique...
In the early stages of fermentation, pH of the juice becomes acidic by the propagation of bacteria (mainly lactobacilli). When the bacteria disappeared owing to the too low pH (pH 4.6) for their existence, environmental conditions become suitable for growth of the yeasts. This transition is similar to that observed in Sake brewing..."
http://legacy.library.ucsf.edu/tid/qad17a99/pdf
"In the early days bacteria and mould are predominant, in the latter stage of the fermentation the microorganisms consist of yeasts exclusively...
Hansenula anomala seems to be mainly responsible for the characteristic fragrance of Perique...
In the early stages of fermentation, pH of the juice becomes acidic by the propagation of bacteria (mainly lactobacilli). When the bacteria disappeared owing to the too low pH (pH 4.6) for their existence, environmental conditions become suitable for growth of the yeasts. This transition is similar to that observed in Sake brewing..."