Skip to main content
Fig. 1 | Annals of Microbiology

Fig. 1

From: Changes of diversity and population of yeasts during the fermentations by pure and mixed inoculation of Saccharomyces cerevisiae strains

Fig. 1

Time courses of specific density of wines made with different types of inoculated S. cerevisiae. F1 and F2, inoculated with pure cultures of RC212 (LALVIN) and R312 (isolated from Xinjiang, China, and made into active dry yeasts in our previous study) after crushing (t = 0); F3, inoculated with both RC212 and R312 at the same time (t = 0); F4, where RC212 was inoculated 48 h (t = 48) later than R312 (t = 0); F5, where RC212 was inoculated 48 h (t = 0) earlier than R312 (t = 48). The double arrows indicate sampling stages for yeast population separation and identification

Back to article page

Annals of Microbiology

ISSN: 1869-2044

Contact us