. 2016 Apr 28;7:610. doi: 10.3389/fmicb.2016.00610

Table 1.

Montepulciano d'Abruzzo wine characteristics fermented with autochthonous S. cerevisiae strains (SRS1 and RT73), commercial strain (CS), co-culture (SRS1+STS12) and non-Saccharomyces strains (STS12 and STS45) after 3 and 15 days (in parentheses) of fermentation.

Parameters	Strains
	CS	SRS1	RT73	SRS1+STS12	STS12	STS45
Ethanol^* (% v/v)	0.36±0.18^a	0.41±0.08^a	0.91±0.68^a	2.44±1.69^b	2.77±0.15^bc	2.05±0.09^c
	(14.40±0.04)^d	(14.26±0.19)^d	(14.24±0.08)^d	(14.21±0.08)^d	(14.24±0.13)^d	(14.10±0.11)^d
Reducing sugar (g/l)	215±10^a	220±14^a	197±17^a	166±34^ab	167±12^b	174±12^b
	(2.07±0.13)^c	(2.18±0.28)^c	(2.06±0.22)^c	(1.81±0.10)^d	(1.96±0.14)^d	(1.95±0.12)^d
pH	3.29±0.09^a	2.94±0.61^a	3.33±0.05^a	3.36±0.01^a	3.33±0.10^a	3.35±0.09^a
	(3.30±0.02)^a	(3.34±0.04)^a	(3.31±0.04)^a	(3.33±0.06)^a	(3.33±0.07)^a	(3.31±0.10)^a
Volatile acidity^** (g/l)	0.07±0.04^a	0.05±0.02^a	0.09±0.02^ab	0.14±0.06^bc	0.14±0.02^c	0.16±0.05^c
	(0.47±0.06)^d	(0.58±0.15)^d	(0.55±0.12)^d	(0.51±0.08)^d	(0.57±0.09)^d	(0.49±0.09)^d
Titratable acidity^*** (g/l)	6.03±0.30^a	5.97±0.33^a	5.89±0.14^a	6.10±0.19^a	6.20±0.21^a	6.27±0.22^a
	(7.02±0.19)^b	(6.55±0.26)^b	(6.80±0.18)^b	(6.78±0.38)^b	(7.02±0.27)^b	(7.48±0.13)^c
Citric acid (g/l)	0.15±0.01^a	0.06±0.01^b	0.14±0.02^a	0.20±0.03^c	0.19±0.04^bc	0.27±0.04^c
	(0.59±0.09)^de	(0.55±0.02)^d	(0.57±0.07)^d	(0.59±0.03)^d	(0.63±0.04)^e	(0.62±0.05)^de
Lactic acid	0.15±0.08^a	0.30±0.05^b	0.15±0.02^a	0.03±0.01^c	−	0.16±0.02^a
	(1.10±0.22)^d	(1.04±0.11)^d	(1.15±0.19)^d	(1.14±0.13)^d	(1.01±0.17)^d	(0.77±0.15)^e
Malic acid (g/l)	1.00±0.10^a	1.08±0.21^ab	1.17±0.06^b	1.18±0.09^b	1.20±0.08^b	1.17±0.12^ab
	(0.34±0.21)^cde	(0.10±0.04)^c	(0.21±0.09)^cd	(0.21±0.08)^cd	(0.39±0.11)^d	(0.55±0.12)^de
Tartaric acid (g/l)	6.88±0.21^ab	7.22±0.38^a	6.78±0.31^ab	6.59±0.38^b	6.79±0.21^ab	6.30±0.19^b
	(3.0±0.06)^c	(2.98±0.18)^c	(3.11±0.27)^c	(2.87±0.27)^c	(2.96±0.17)^c	(2.99±0.15)^c
Glycerol (g/l)	2.2±1.5^ab	1.38±0.19^a	1.67±0.65^a	2.9±1.2^b	3.39±0.27^b	3.02±0.24^b
	(10.96±0.28)^c	(10.12±0.08)^d	(10.0±0.17)^d	(10.16±0.41)^d	(10.22±0.19)^d	(10.71±0.54)^d

ml of alcohol/100 ml of wine,

^**

expressed as acetic acid,

^***

expressed as tartaric acid.

Data are expressed as average ± SD. Same letters indicate samples in the same line with non-significant differences (p < 0.05).