. 2022 May 12;13:845837. doi: 10.3389/fmicb.2022.845837

Table 1.

Physicochemical indicators of Cabernet Sauvignon and Chardonnay wine samples produced under different inoculation methods.

Treatment	Residual sugar (g/L)	Total acid (g/L)	Volatile acid (g/L)	Alcohol (%, v/v)	pH
Cabernet sauvignon
CK-VR	0.29 ± 0.15^a	6.10 ± 0.06^c	0.53 ± 0.10^b	15.70 ± 0.26^b	3.61 ± 0.03^a
NM218-VR	0.31 ± 0.17^a	5.12 ± 0.11^a	0.42 ± 0.09^a	15.77 ± 0.45^b	3.60 ± 0.03^a
BF345-VR	0.41 ± 0.17^b	5.58 ± 0.20^b	0.34 ± 0.03^a	14.97 ± 0.31^a	3.58 ± 0.02^a
Chardonnay
CK-AW	0.43 ± 0.61^ab	5.72 ± 0.45^a	0.32 ± 0.01^a	14.60 ± 0.26^b	3.36 ± 0.01^a
NM218-AW	0.51 ± 0.04^b	5.93 ± 0.34^a	0.30 ± 0.05^a	14.13 ± 0.32^a	3.31 ± 0.01^a
BF345-AW	0.37 ± 0.18^a	5.83 ± 0.34^a	0.30 ± 0.01^a	14.63 ± 0.15^b	3.33 ± 0.01^a

Data are means ± standard deviation of three replicates. Data with different superscript letters (a,b,c) within each column are significantly different (Duncan tests; P < 0.05). CK-VR; pure culture of S. cerevisiae (VR) used as a control in Cabernet Sauvignon wines, NM218-VR; sequential inoculation of M. guilliermondii NM218 and VR at 48 h in Cabernet Sauvignon wines, BF345-VR; sequential inoculation of H. uvarum BF345 and VR at 24 h in Cabernet Sauvignon wines, CK-AW; pure culture of S. cerevisiae (AW) used as a control in Chardonnay wines, NM218-AW; sequential inoculation of M. guilliermondii NM218 and AW at 48 h in Chardonnay wines, and BF345-AW; sequential inoculation of H. uvarum BF345 and AW at 24 h in Chardonnay wines.