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Fermentation rates of H. uvarum, S. bacillaris and S. cerevisiae isolates from Malbec and Isabella ecosystems. Fermentation rate values (g.l-1.h-1) were obtained by linear regression of culture weight loss values for the first 24 h of cultures of the indicated isolates in media supplemented with either glucose (A) or fructose (B). Experiments were performed in duplicate and bars represent the linear regression error of the 95% confidence band.
