Characterization and Dynamic Behavior of Wild Yeast during Spontaneous Wine Fermentation in Steel Tanks and Amphorae

Table 6

Acetic acid production in the spontaneous fermentations.

Fermentation vessel	Variety	Harvest season	Acetic acid (mg L^−1)
	Pinot Noir	2008	65.61±2.5
		2009	154.69±23.48
	Cornalin	2008	150.71±18.62
		2009	145.0±7.07
Steel tanks	Chardonnay	2008	154.64±91.43
		2009	379.15±0
	Petite Arvine	2008	131.64±76.88
		2009	280.0±0
	Gutedel	2008	24.93±0
		2009	94.0±39.0
Qvevri	Resi	2010	180.0±0
		2011	270.0±10.0
	Ermitage	2010	160.0±30.0
		2011	650±20.0