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. 2018 Jun 19;9:1320. doi: 10.3389/fmicb.2018.01320

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Copyright © 2018 Raymond Eder, Conti and Rosa.

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) and the copyright owner 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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Main contributing yeast species during spontaneous fermentation of Malbec and Isabella grape musts. Percentages represent the relative contribution of the indicated yeast species among 120 randomly selected colonies (20 isolates/sampling time; 60 isolates from each Malbec and Isabella) obtained at the indicated times of fermentation (A). Yeast species identified among 60 rare colonies (10 isolates/sampling time; 30 isolates from each Malbec and Isabella) isolated from WL-Cm Nutrient agar plates at the indicated times of fermentation (B).