Table 4.

Percentage of incidence of LAB species detected by culture (C) and molecular assay (M) in samples of must, wine in three stages of malolactic fermentation (MLF): Initial (i), middle (m), and advanced (a) and barrel/filter; obtained in wineries A, B, C, and D.

Winery	Sample type	N1	O. oeni		P. parvulus		L. plantarum		L. hilgardii		L. brevis
			M	C2	M	C	M	C	M	C	M	C
A	Must	12	0	0	0	0	58	17	0	0	0	0
	Wine-i	3	100	100	100	100	67	67	0	0	0	33
	Wine-m	3	100	100	100	100	0	0	0	0	0	0
	Wine-a	3	100	100	100	100	0	0	67	67	0	0
	Barrel/filter	4	100	100	100	100	0	50	100	100	0	50
B	Must	15	0	67	0	8	0	0	0	0	0	0
	Wine-i	3	100	100	100	100	0	100	0	0	0	100
C	Must	9	56	0	0	0	100	100	0	22	0	0
D	Wine-i	3	100	0	100	100	100	0	0	0	0	0
	Wine-m	3	100	33	100	100	67	0	0	0	0	0
	Wine-a	3	100	33	100	100	0	0	0	0	0	0

¹N: number of samples analyzed.

²Culture-dependent approach: identifying isolates resistant to wine-like conditions (WLC) with 10% ethanol.