. 2016 Jun;54(2):135–144. doi: 10.17113/ftb.54.02.16.4220

Table 1. Analytical results for the wines produced by different fermentations.

Compound	SC	LT×SC	LT…SC
γ(l-lactic acid)/(g/L)	(0.02±0.01)^a	(0.24±0.04)^b	(3.18±0.19)^c
γ(l-malic acid)/(g/L)	(0.98±0.02)^a	(1.02±0.03)^ab	(1.04±0.03)^b
γ(acetic acid)/(g/L)	(0.38±0.02)^a	(0.39±0.02)^a	(0.31±0.03)^b
γ(glucose+fructose)/(g/L)	(1.88±0.42)^a	(2.32±0.48)^a	(2.77±0.56)^a
γ(glycerol)/(g/L)	(7.11±0.05)^a	(7.18±0.08)^a	(7.55±0.16)^b
γ(free SO₂)/(mg/L)	(21.12±2.72)^a	(19.99±3.26)^a	(17.82±3.42)^a
γ(total SO₂₎/(mg/L)	(48.11±1.12)^a	(46.28±2.46)^a	(41.32±2.21)^b
ϕ(alcohol)%	(14.36±0.02)^a	(14.29±0.04)^a	(13.91±0.08)^b
γ(acetaldehyde)/(mg/L)	(39.00±3.02)^a	(35.00±2.01)^b	(27.00±4.02)^c
pH	(3.74±0.01)^a	(3.71±0.02)^a	(3.52±0.06)^b

Results represent the mean value±S.D. of three replicates. Mean values in the same row with the same letter are not significantly different (p<0.05) SC=fermentation with Saccharomyces cerevisiae 87 alone, LT×SC= mixed fermentation with Lachancea thermotolerans 617 and S. cerevisiae 87, LT…SC=sequential fermentation with L. thermotolerans 617 followed by S. cerevisiae 87