Table 2.
Microvinifications with sixteen LAB strains: malic acid consumption and lactic and acetic acid production.
| Strain | Malic Acid | Lactic Acid | Acetic Acid |
|---|---|---|---|
| Control a | 3.95 (±0.39) | 0.67 (±0.43) | 0.21(±0.01) |
| UVI-2 (L. paracasei) | 0.98 (±0.11) | 3.40 (±0.07) | 0.12 (±0.01) |
| UVI-3 (L. paracasei) | 3.65 (±0.07) | 0.08 (±0.04) | 0.22 (±0.00) |
| UVI-5 (L. paracasei) | 2.48 (±0.25) | 1.95 (±0.28) | 0.18 (±0.00) |
| UVI-9 (L. plantarum) | 3.48 (±0.04) | 0.10 (±0.00) | 0.23 (±0.01) |
| UVI-13 (L. hilgardii) | 3.58 (±0.04) | 0.08 (±0.04) | 0.22 (±0.01) |
| UVI-14 (L. hilgardii) | 1.23 (±0.04) | 3.68 (±0.04) | 0.21 (±0.03) |
| UVI-15 (L. hilgardii) | 3.55 (±0.07) | 0.03 (±0.04) | 0.23 (±0.01) |
| UVI-16 (L. hilgardii) | 3.55 (±0.07) | 0.03 (±0.04) | 0.22 (±0.01) |
| UVI-17 (L. hilgardii) | 1.03 (±0.04) | 4.00 (±0.07) | 0.22 (±0.01) |
| UVI-18 (L. hilgardii) | 1.05 (±0.00) | 3.35 (±0.14) | 0.11 (±0.03) |
| UVI-20 (L. hilgardii) | 1.18 (±0.04) | 3.93 (±0.04) | 0.23 (±0.01) |
| UVI-21 (L. hilgardii) | 1.10 (±0.14) | 3.78 (±0.25) | 0.16 (±0.02) |
| UVI-23 (L. hilgardii) | 1.08 (±0.11) | 3.90 (±0.00) | 0.19 (±0.01) |
| UVI-24 (O. oeni) | 3.55 (±0.07) | 0.03 (±0.04) | 0.23 (±0.00) |
| UVI-25 (O. oeni) | 3.48 (±0.04) | 0.18 (±0.04) | 0.23 (±0.01) |
| UVI-26 (L. hilgardii) | 4.03 (±0.25) | 0.83 (±0.18) | 0.33 (±0.01) |
Mean values in g/L (±SD); a uninoculated wine.