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. 2022 Jun 9;8(6):e09628. doi: 10.1016/j.heliyon.2022.e09628

Figure 6.

Figure 6

Plate counts [log cfu/g] of yeast (YGC, I), lactic acid bacteria LAB (MRS, II), and acetic acid bacteria AAB (YPM, III) at the five locations A (run A1, A2, A3; n = 4 each), B (run B1, B2; n = 4 each), C (run C1, C2, C3; n = 4 each), D (run D1, D3; n = 4 each and D2; n = 3), and E (run E1P, E1W, E2P, E2W; P for plastic bags, W for wooden boxes; n = 2 each) after 0 (white), 24 (yellow), 48 (green), 72 (red), 96 (blue), 120 (orange), and 144 h (claret) of fermentation; Location D (run D1): Yeast and AAB after 96 h = n. a., LAB after 96 h = 2.6 ± 0.9 log cfu/g (data not shown).