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. 2021 Dec 17;10(12):3133. doi: 10.3390/foods10123133

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© 2021 by the authors.

Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).

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Kinetics of the acetification of wine at 30 °C, using wild AAB culture, free (FCW) and immobilized (ICW), and the selected, mixed AAB culture (A. aceti and K. europaeus), free (FCM) and immobilized (ICM) (symbols are the mean values plus standard deviations of the experimental data from 3 batches; curves are sigmoidal Boltzmann’s model fits).

Kinetics of the acetification of wine at 30 °C, using wild AAB culture, free (FCW) and immobilized (ICW), and the selected, mixed AAB culture (A. aceti and K. europaeus), free (FCM) and immobilized (ICM) (symbols are the mean values plus standard deviations of the experimental data from 3 batches; curves are sigmoidal Boltzmann’s model fits).