Ecology of Indigenous Lactic Acid Bacteria along Different Winemaking Processes of Tempranillo Red Wine from La Rioja (Spain)

Table 2

Percentage of the LAB species at each stage of the vinification in the four studied wineries.

Winery	A			B			C						D
Stage*	4	5	6	4	5	6	1	2	3	4	5	6	1	2	3	4	5	6
O. oeni	100	100	100	—	100	100	100	77	100	100	100	100	—	—	33	100	100	100
L. plantarum	—	—	—	36	—	—	—	8	—	—	—	—	—	50	—	—	—	—
L. mali	—	—	—	50	—	—	—	15	—	—	—	—	—	—	—	—	—	—
Ln. mesenteroides	—	—	—	7	—	—	—	—	—	—	—	—	—	50	—	—	—	—
Lactobacillus sp.	—	—	—	7	—	—	—	—	—	—	—	—	—	—	67	—	—	—

*1: must; 2: tumultuous AF; 3: final AF; 4: initial MLF; 5: tumultuous MLF; 6: final MLF.
(—) not detected.