Table 1.

Concentration of major chemical compounds in fermented musts obtained with mixed cultures of H. uvarum /S. cerevisiae strains and with the pure culture of S. cerevisiae as control.

	Simultaneous			Sequential			Control
	H1+S	H2+S	H3+S	H1+S	H2+S	H3+S	S
Alcohol (mL/100 mL)	12.14±0.114	12.05±0.038	12.19±0.104	11.98±0.021	11.92±0.028	11.96±0.007	12.33±0.007
Residual sugars (g/L)	2.09±0.047	2.15±0.153	2.19±0.113	2.13±0.092	2.25±0.212	2.17±0.099	2.18±0.120
Total acidity (g/L)	6.30±0.029	6.43±0.087	6.46±0.083	6.35±0.064	6.52±0.014	6.49±0.028	6.34±0.035
Volatile acidity (g/L)	0.34±0.000	0.37±0.008	0.34±0.015	0.41±0.014	0.40±0.007	0.42±0.014	0.41±0.000
pH	3.34±0.005	3.33±0.014	3.33±0.008	3.32±0.007	3.31±0.007	3.31±0.000	3.29±0.000
Tartaric acid (g/L)	1.87±0.029	1.80±0.068	1.92±0.143	1.63±0.028	1.66±0.042	2.11±0.092	1.73±0.078
Glycerol (g/L)	6.32±0.151	6.21±0.266	6.32±0.243	6.15±0.042	6.33±0.085	6.22±0.007	5.24±0.078
Acetaldehyde (mg/L)	20.05±0.451	19.96±0.382	20.32±0.297	21.4±0.600	21.95±0.190	22.41±0.216	24.22±0.164
Ethyl acetate (mg/L)	84.78±0.753	96.57±0.822	98.33±1.254	104.22±2.660	107.53±3.918	106.88±2.674	44.53±0.980
Acetoin (mg/L)	11.24±1.045	12.33±1.562	12.89±1.664	12.77±1.331	13.05±1.258	12.87±1.744	4.25±0.563

Values are the mean of two injections of each replicate; the standard deviation values (±) are indicated; n.d. not detectable.