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Fig. 4 | Annals of Microbiology

Fig. 4

From: Selection and characterization of Oenococcus oeni strains for use as new malolactic fermentation starter cultures

Fig. 4

a Cell count results of wine inoculated with seven selected strains, commercial starter culture 31MBR and wine undergone spontaneous malolactic fermentation. Sp Spontaneous malolactic fermentation. b Changes in l-malic acid concentration in wine inoculated with different O. oeni strains. Data given show the average changes in l-malic acid concentration (g/L) of each treatment repeated in duplicate. The RSD is less than 10 % between repetitions

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Annals of Microbiology

ISSN: 1869-2044

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