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

Table 4 Chemical parameters and sensory levels of wines made with different types of inoculated S. cerevisiae

Fermentation	Type of inoculation ^a	Residual sugars (g l⁻¹)	Alcohol content (%, v/v)	Total acidity (g l⁻¹) ^b	Volatile acidity (g l⁻¹)	Sensory evaluation
Fermentation	Type of inoculation ^a	Residual sugars (g l⁻¹)	Alcohol content (%, v/v)	Total acidity (g l⁻¹) ^b	Volatile acidity (g l⁻¹)	Ri	Mean value
F1	RC212 (t = 0)	2.13 ± 0.01c	12.6 ± 0.01	8.41 ± 0.04	0.54 ± 0.00c	58	2.90a
F2	R312 (t = 0)	1.53 ± 0.014d	12.1 ± 0.01b	8.29 ± 0.03	0.52 ± 0.01	86	4.30b
F3	RC212 + R312 (t = 0)	1.35 ± 0.00a	11.9 ± 0.01a	8.12 ± 0.01b	0.50 ± 0.01	88	4.40b
F4	R312 (t = 0) + RC212 (t = 48)	1.35 ± 0.01	11.9 ± 0.02a	8.29 ± 0.04c	0.51 ± 0.00b	41	2.05c
F5	RC212 (t = 0) + R312 (t = 48)	1.41 ± 0.01	12.4 ± 0.01	7.19 ± 0.01	0.49 ± 0.00a	27	1.35d

^at : inoculation time
^bExpressed as tartaric acid
The same letters in a column indicate no significant difference at 95 % confidence level

ISSN: 1869-2044