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. 2017 Jul 18;8:1293. doi: 10.3389/fmicb.2017.01293

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Copyright © 2017 Padilla, Zulian, Ferreres, Pastor, Esteve-Zarzoso, Beltran and Mas.

This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

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Evolution of different fermentations modalities. Total yeast () counts obtained from YPD; Non-Saccharomyces yeast () counts on LYS; and Density (). (A) Mixed fermentation (four species of non-Saccharomyces and the three strains of Saccharomyces), (B) Fermentation performed using the three native strains of Saccharomyces, (C) Fermentations conducted by industrial yeast starter belonging to Saccharomyces. Fermentations were performed using different musts. SM, Synthetic must; GR, Grenache must; CA, Carignan must.

Inline graphic — Evolution of different fermentations modalities. Total yeast () counts obtained from YPD; Non-Saccharomyces yeast () counts on LYS; and Density (). (A) Mixed fermentation (four species of non-Saccharomyces and the three strains of Saccharomyces), (B) Fermentation performed using the three native strains of Saccharomyces, (C) Fermentations conducted by industrial yeast starter belonging to Saccharomyces. Fermentations were performed using different musts. SM, Synthetic must; GR, Grenache must; CA, Carignan must.