Molecular and Technological Characterization of Saccharomyces cerevisiae Strains Isolated from Natural Fermentation of Susumaniello Grape Must in Apulia, Southern Italy
Concentration of major chemical compounds in fermented musts obtained with fifteen autochthonous S. cerevisiae and one commercial starter (CM).
Total acidity (g/L)
Volatile acidity (g/L)
Malic acid (g/L)
Lactic acid (g/L)
Tartaric acid (g/L)
Values are the mean of two injections of each replicate (); the standard deviation values (±) are indicated. Different letters indicate means that differ significantly (). n.d.: not detectable.
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