TABLE 4.

Influence of Kpkt and SO₂ activity on some fermentation products of wines

Organism(s)	Volatile acidity (g liter−1)	Acetaldehyde (mg liter−1)	Ethyl acetate (mg liter−1)
H. uvarum	0.47	21.0	307
S. cerevisiae	0.33	29.5	43
H. uvarum and S. cerevisiae	0.42	12.3	150
H. uvarum, S. cerevisiae, and toxin (5.14 AU)	0.36	15.4	138
H. uvarum, S. cerevisiae, and toxin (7.15 AU)	0.36	21.0	128
H. uvarum, S. cerevisiae, and toxin (14.3 AU)	0.34	15.2	45
H. uvarum, S. cerevisiae, and SO2 (37.5 mg liter−1)	0.36	24.4	130
H. uvarum, S. cerevisiae, and SO2 (75 mg liter−1)	0.32	27.0	104
H. uvarum, S. cerevisiae, and SO2 (150 mg liter−1)	0.38	36.0	38