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

Table 2.

Percentages of the inoculated S. cerevisiae strains recovered at the end of different fermentations.

CECT 13132 CECT 13133 CECT 13134
A-SM 54 18 27
B-SM 56 25 18
A-GR 48 8 44
B-GR 63 8 29
A-CA 68 14 18
B-CA 64 12 24

A, Mixed fermentation (four species of non-Saccharomyces and the three strains of Saccharomyces); B, Fermentation performed using the three native strains of Saccharomyces. Fermentations were performed using different musts: SM, Synthetic must; GR, Grenache; CA, Carignan.