Table 5.
Colour measurements in the wines produced by the different fermentation assays: 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).
| Compounds | SC | SC + MLF | LT…SC | LT…SC + MLF | LT…SK | SK |
|---|---|---|---|---|---|---|
| 420 nm | 6 ± 1 a | 6 ± 1 a | 7 ± 1 a | 7 ± 1 a | 7 ± 1 a | 08 ± 1 a |
| 520 nm | 8 ± 1 b | 6 ± 1 a | 9 ± 1 b | 7 ± 1 a | 9 ± 1 bc | 10 ± 1 c |
| 620 nm | 2 ± 1 a | 2 ± 1 a | 1 ± 1 a | 1 ± 1 a | 02 ± 1 a | 2 ± 1 a |
| Cia< | 16 ± 1 ab | 14 ± 1 a | 17 ± 1 ab | 15 ± 1 a | 18 ± 1 bc | 20 ± 1 c |
| Hue | 0.75 ± 0.02 a | 1.00 ± 0.02 b | 0.77 ± 2 a | 1.00 ± 0.02 b | 0.77 ± 0.02 a | 0.80 ± 0.02 a |
Results are the mean ± SD of three replicates. Means in the same row with the same letter are not significantly different (p < 0.05).