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Quantification of organic acids for selected non-Saccharomyces species isolated from Port wine must samples. The concentration of tartaric (A), malic (B), succinic (C), pyruvic (D), citric (E), acetic (F), and lactic (G) acids for selected non-Saccharomyces species isolated from Port wine must samples was quantified by HPLC. Results represent the mean value ± SD of triplicates, corresponding to three independent growths.
