TABLE 1.
Numeration of the different populations during the winemaking process: NS yeasts, S. cerevisiae yeasts, B. bruxellensis yeasts, acetic bacteria on different agar media for BP and S modalities at different winemaking times in wineries 1, 2, and 3.
|
Winery 1 |
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| Step of winemaking process | NS yeasts (CFU/mL) - (% M. pulcherrima Mp) | S. cerevisiae yeasts (CFU/mL) | B. bruxellensis yeasts (CFU/mL) | Acetic acid bacteria (CFU/mL) | ||||
| BP modality | S modality | BP modality | S modality | BP modality | S modality | BP modality | S modality | |
| Maceration before bio-protection or sulphite addition | 4.33 × 104 – (33% Mp) | ND | <3.00 × 101 | 2,33 × 102 | ||||
| During maceration (36 h) | 6.00 × 105 a – (100% Mp) | 3.67 × 103 b – (0% Mp) | ND | ND | <3.00 × 101 a | <3.00 × 101 a | 6.67 × 101 a | ND a |
| End of maceration before S. cerevisiae addition (72 h) | 7.00 × 105 a – (100% Mp) | 1.00 × 102 b – (57% Mp) | ND | ND | <3.00 × 101 a | 3.33 × 101 a | 7.00 × 101 a | ND a |
| End of AF | ND | ND | 8.33 × 106 a | 6.67 × 106 a | ND | ND | ND | ND |
| Winery 2 | ||||||||
| Step of winemaking process | NS yeasts (CFU/mL) - (% M. pulcherrima Mp) | S. cerevisiae yeasts (CFU/mL) | B. bruxellensis yeasts (CFU/mL) | Acetic acid bacteria (CFU/mL) | ||||
| BP modality | S modality | BP modality | S modality | BP modality | S modality | BP modality | S modality | |
| Maceration before bio-protection or Sulphite addition | 9.67 × 104 – (7% Mp) | ND | 6.67 × 100 | 5,00 × 103 | ||||
| During maceration (36 h) | 4.00 × 105 a – (63% Mp) | 2.33 × 105 a – (0% Mp) | ND | ND | 1.47 × 102 a | 2.87 × 102 a | 3.67 × 104 a | 4.33 × 103 a |
| End of maceration before S. cerevisiae addition (72 h) | 4.00 × 105 a – (10% Mp) | 2.00 × 104 b – (0% Mp) | ND | ND | 8.00 × 101 b | 7.10 × 102 a | 7.00 × 105 a | 3.33 × 104 b |
| End of AF | 2.63 × 103 a – (0% Mp) | 1.03 × 103 b – (0% Mp) | 7.64 × 105 a | 1.07 × 106 a | 8.00 × 101 a | <3.00 × 101 a | 6.33 × 103 b | 1.83 × 104 a |
| Winery 3 | ||||||||
| Step of winemaking process | NS yeasts (CFU/mL) - (% M. pulcherrima Mp) | S. cerevisiae yeasts (CFU/mL) | B. bruxellensis yeasts (CFU/mL) | Acetic acid bacteria (CFU/mL) | ||||
| BP modality | S modality | BP modality | S modality | BP modality | S modality | BP modality | S modality | |
| Maceration before bio-protection or Sulphite addition | 9.00 × 104 – (10% Mp) | ND | 2.03 × 103 | 4,00 × 102 | ||||
| During maceration (36 h) | 1.90 × 106 a – (57% Mp) | 5.00 × 103 b – (3% Mp) | ND | ND | 4.37 × 103 a | 5.00 × 102 b | 1.30 × 104 a | 1.23 × 104 a |
| End of maceration before S. cerevisiae addition (72 h) | 1.13 × 107 a – (21% Mp) | 2.87 × 103 b – (18% Mp) | ND | ND | 4.23 × 103 a | 3.33 × 102 a | 1.70 × 104 a | 5.00 × 103 b |
| End of AF | 1.07 × 103 b – (7% Mp) | 4.63 × 103 a – (40% Mp) | 7.99 × 105 b | 3.00 × 106 a | 5.67 × 102 a | 4.67 × 102 a | ND b | 7.62 × 102 a |
% Mp (bold values) represents the percentage of M. pulcherrima species. a,bSignificant differences by the Tukey test were found between the two modalities of the same winery at a given winemaking time. ND, not detected.