Skip to main content
. 2016 Dec 18;21(12):1744. doi: 10.3390/molecules21121744

Figure 7.

Figure 7

Results of the sensory analysis of bottled wines from different fermentation processes of Saccharomyces cerevisiae 88 alone (SC), sequential fermentation with Saccharomyces cerevisiae 88 and Lachancea thermotolerans CONCERTO™ (LT…SC), sequential fermentation with Schizosaccharomyces pombe 4.5 and Lachancea thermotolerans CONCERTO™ (LT…SK), Schizosaccharomyces pombe 4.5 alone (SK), and fermentations after malolactic fermentation with Oenococcus oeni 217 (+ MLF). The intensity of the 12 attributes was scaled from 0 (no character) to 10 (very strong character).