Figure 2.

Isolation frequencies of one “high frequency”(HF)-S. cerevisiae strain and one “low frequency ” (LF) S. cerevisiae strain, representative of each winery (A, B, C, D, E and F) after 24 h and 10 days in co-fermentations in synthetic must at 28°C. The “HF” and “LF” strains were inoculated at the same cell concentration (10⁴ cell/mL).