Fig. 2.

Concentrations of total volatiles, alcohols, esters, acids, aldehydes and ketones, and phenols produced by different inoculations. BV818: wine samples inoculated with S. bayanus BV818 alone at 25 °C. P3-3: wine samples inoculated with M. agaves P3-3 alone at 25 °C. CF: wine samples inoculated with BV818 and P3-3 simultaneously at 25 °C. SF (25 °C), SF (17 °C), SF (21 °C) and SF (29 °C): wine samples inoculated with P3-3 prior to BV818 48 h at 17 °C, 21 °C, 25 °C and 29 °C, respectively. Data are the averages of three independent experiments and error bars represent ± SD. Values with different capital letters in the columns are significantly different (p < 0.05)