Table 3.

The main fermentation parameters for non-Saccharomyces yeast in sequential fermentation trials with natural grape juice, with S. cerevisiae EC1118 inoculated after 72 h of fermentation and without removing the beads.

With removing beads						Without removing the beads
Fermentation trials	S. cerevisiae control culture	H. osmophila/S. cerevisiae	M. pulcherrima/S. cerevisiae	S. bombicola/S. cerevisiae	H. uvarum/S. cerevisiae	S. cerevisiae control culture	H. osmophila/S. cerevisiae	M. pulcherrima/S. cerevisiae	S. bombicola/S. cerevisiae	H. uvarum/S. cerevisiae
Sugar consumed at 72 h (%)	47.72 ± 0.75b	54.76 ± 1.94a	39.80 ± 0.38g	41.34 ± 0.77e, f	43.57 ± 2.17c	48.46 ± 0.02b	55.26 ± 0.26a	40.79 ± 0.19f, g	42.08 ± 0.003d, e	42.83 ± 0.72c, d
Sugar consumed (g/L)	201.39 ± 0.14a	199.74 ± 0.03c	199.74 ± 0.03c	199.67 ± 0.13c	200.83 ± 0.0b	200.58 ± 0.46b	200.81 ± 0.31b	200.62 ± 0.38b	201.04 ± 0.25a, b	200.90 ± 0.2a, b
Ethanol (% v/v)	12.06 ± 0.04a	11.12 ± 0.11c	11.06 ± 0.09c, d	10.99 ± 0.06d	11.12 ± 0.04c	12.00 ± 0.03a	11.00 ± 0.04d	10.54 ± 0.03f	10.36 ± 0.05g	10.79 ± 0.05e
Ethanol yield (g/g)	0.476 ± 0.001a	0.439 ± 0.004c	0.437 ± 0.003c, d	0.434 ± 0.002d, e	0.436 ± 0.00c, d	0.472 ± 0.001b	0.432 ± 0.002e	0.414 ± 0.002g	0.406 ± 0.002h	0.423 ± 0.002f
Glycerol (g/L)	5.87 ± 0.19d, e	5.36 ± 0.08f	5.88 ± 0.11de	7.63 ± 0.04b	6.02 ± 0.03d	5.68 ± 0.27e	4.80 ± 0.18g	5.80 ± 0.30d, e	8.43 ± 0.20a	6.74 ± 0.21c
Volatile acidity (as acetic acid g/L)	0.56 ± 0.01c, d	0.49 ± 0.0d	0.58 ± 0.02b, c	0.55 ± 0.1c, d	0.67 ± 0.00a	0.63 ± 0.07b, c	0.59 ± 0.03a, b, c	0.65 ± 0.04a, b	0.58 ± 0.02b, c	0.67 ± 0.06a
Succinic acid (g/L)	0.52 ± 0.02d, e	0.70 ± 0.10c	0.60 ± 0.02c	0.90 ± 0.04b	0.47 ± 0.00e	0.53 ± 0.01d, e	0.65 ± 0.02c, d	0.66 ± 0.11c, d	1.16 ± 0.03a	0.57 ± 0.12c, d, e

The initial sugar concentration was 202 g/L. Data are means ± standard deviations. Data with different superscript letters (

^{a, b, c, d, e, f, g}) within each column are different according to Duncan tests (0.05%).