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Fig. 3 | AMB Express

Fig. 3

From: Mixed alcoholic fermentation of Schizosaccharomyces pombe and Lachancea thermotolerans and its influence on mannose-containing polysaccharides wine Composition

Fig. 3

Results of the sensory analysis of bottled wines from different fermentation processes of Saccharomyces cerevisiae 87 alone (SC), sequential fermentation with Saccharomyces cerevisiae 87 and L. thermotolerans CONCERTO™ (LT…SC), sequential fermentation with S. pombe V2 and L. thermotolerans CONCERTO™ (LT…SK), S. pombe V2 alone (SK), and fermentations after malolactic fermentation with Oenococcus oeni 217 (+MLF)

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