Table 1 Final analysis of fermentations from original must of Tempranillo grapes: S. cerevisiae 87 alone (SC), sequential fermentation with S. cerevisiae 87 and L. thermotolerans CONCERTO™ (LT…SC), sequential fermentation with Schizosaccharomyces pombe V2 and L. thermotolerans CONCERTO™ (LT…SK), Schizosaccharomyces pombe 4.5 alone (SK), and fermentations after a malolactic fermentation with Oenococcus oeni 217 (+MLF)
Compounds | SC | SC + MLF | LT…SC | LT…SC + MLF | LT…SK | SK |
|---|---|---|---|---|---|---|
l-Lactic acid (g/L) | 0.01 ± 0.01 a | 1.46 ± 0.05 b | 1.63 ± 0.14 c | 3.11 ± 0.21 e | 1.86 ± 0.19 d | 0.01 ± 0.01 a |
l-Malic acid (g/L) | 2.43 ± 0.03 b | 0.01 ± 0.01 a | 2.39 ± 0.05 b | 0.01 ± 0.01 a | 0.01 ± 0.01 a | 0.01 ± 0.01 a |
Acetic acid (g/L) | 0.28 ± 0.01 a | 0.39 ± 0.02 b | 0.25 ± 0.03 a | 0.34 ± 0.04 b | 0.30 ± 0.04 ab | 0.36 ± 0.02 b |
Glucose + fructose (g/L) | 1.55 ± 0.19 b | 0.07 ± 0.03 a | 1.61 ± 0.24 b | 0.05 ± 0.02 a | 1.72 ± 0.25 b | 1.58 ± 0.16 b |
Glycerol (g/L) | 7.12 ± 0.02 a | 7.17 ± 0.05 a | 7.14 ± 0.06 a | 7.19 ± 0.11 ab | 7.39 ± 0.09 b | 7.78 ± 0.03 c |
pH | 3.64 ± 0.02 b | 3.73 ± 0.02 c | 3.47 ± 0.03 a | 3.58 ± 0.06 b | 3.53 ± 0.05 ab | 3.91 ± 0.02 d |
Urea (mg/L) | 1.78 ± 0.06 b | 1.97 ± 0.08 c | 1.82 ± 0.09 bc | 2.11 ± 0.11 d | 0.06 ± 0.03 a | 0.03 ± 0.01 a |
Citric acid (g/L) | 0.29 ± 0.01 b | 0.02 ± 0.01 a | 0.27 ± 0.02 b | 0.04 ± 0.02 a | 0.29 ± 0.03 b | 0.27 ± 0.02 b |
Ethanol (% v/v) | 13.78 ± 0.02 c | 13.80 ± 0.05 c | 13.72 ± 0.06 cb | 13.70 ± 0.09 cb | 13.62 ± 0.05 b | 13.55 ± 0.04 a |
Acetaldehyde (mg/L) | 34.16 ± 1.55 c | 1.88 ± 0.33 a | 29.55 ± 2.13 b | 1.79 ± 0.24 a | 46.38 ± 2.96 d | 58.36 ± 2.55 e |
Pyruvic acid (mg/L) | 58.56 ± 3.55 b | 13.67 ± 3.79 a | 62.42 ± 5.73 b | 17.82 ± 6.21 a | 122.63 ± 9.15 c | 168.82 ± 5.78 d |