Table 1.
Chemical parameters determined for fermentation trial with grape must/kiwi juice fermented with Saccharomyces cerevisiae EC1118 (S. c.) and Torulaspora delbrueckii UMY196 (T. d.).
| Must | Proportion * | Sugar (g/L) | Ethanol (v/v) | Total Acidity (g Tartaric Acid/L) |
||||
|---|---|---|---|---|---|---|---|---|
| Fermenting Yeast | S. c. | T. d. | S. c. | T. d. | S. c. | T. d. | ||
| Cabernet Sauvignon | 80:20 | T0 | 180 ± 17 | 196 ± 18 | - | - | 7.8 ± 0.3 | 7.5 ± 0.3 |
| EF | 0.80 ± 0.0 | 71 ± 2 | 10.8 ± 0.5 | 6.5 ± 0.3 | 8.6 ± 0.7 | 11.5 ± 0.7 | ||
| 60:40 | T0 | 153 ± 14 | 169 ± 16 | - | - | 9.5 ± 0.4 | 10.1 ± 0.4 | |
| EF | 0.10 ± 0.0 | 52 ± 17 | 9.6 ± 0.3 | 7.0 ± 1.3 | 11.0 ± 0.2 | 15.0 ± 0.5 | ||
| Chardonnay | 80:20 | T0 | 147 ± 14 | 160 ± 15 | - | - | 9.3 ± 0.4 | 9.2 ± 0.4 |
| EF | 0.15 ±0.07 | 0.33 ± 0.00 | 8.7 ± 0.2 | 9.1 ± 0.1 | 10.2 ± 0.4 | 13.9 ± 0.5 | ||
| 60:40 | T0 | 127 ± 12 | 135 ± 13 | - | - | 11.1 ± 0.4 | 11.4 ± 0.5 | |
| EF | 0.05 ± 0.02 | 3.2 ± 2.6 | 7.6 ± 0.1 | 7.4 ± 0.3 | 12.2 ± 0.2 | 16.3 ± 0.3 | ||
* The proportion is related to must/kiwi juice (v/v). T0: concentrations of chemical parameters in kiwi juice/must; EF: concentrations of chemical parameters in grape/kiwi drink at the end of alcoholic fermentation.