Fig. 2
From: Impact of different temperature profiles on simultaneous yeast and bacteria fermentation
Evolution of alcoholic and malolactic fermentation in function of different temperature profiles in grape must of cv. Chardonnay harvested in full maturity (mean data, n = 6 for AF and 3 for MLFs). a T1 test: 16/22 °C in 3 days, b T2 test: 18/24 °C in 3 days, and c T3 test: 22/32 °C in 5 days. The highest temperature profile interfered by the accomplishment of the AF, independently from the LAB strains, and with the MLF performed by the O. oeni A4 strain