Table 1 Result of yeast (flow cytometric determination) and bacteria count (plate count onto MRS + TJ) performed during the 3 experimental winemaking. 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. (Mean, n = 6 in the case of yeast and n = 3 in the case of LAB)

 Yeast (live cells)

T1

6.9 ± 4.4

7.1 ± 5.3

6.8 ± 5.4

6.2 ± 5.2

5.4 ± 4.2

 Yeast (dead cells)

T1

nd

nd

2.2 ± 2.1

2.7 ± 2.2

3.8 ± 2.3

 Yeast (live cells)

T2

7.2 ± 5.2

7.6 ± 5.4

7.2 ± 5.2

6.8 ± 5.4

4.8 ± 4.5

 Yeast (dead cells)

T2

nd

nd

2.4 ± 1.2

2.8 ± 2.3

3.6 ± 2.4

 Yeast (live cells)

T3

7.3 ± 5.2

7.1 ± 5.2

6.9 ± 5.2

5.8 ± 5.3

4.4 ± 4.2

 Yeast (dead cells)

T3

nr

2.8 ± 1.4

3.2 ± 2.2

4.5 ± 3.1

5.8 ± 0.4

A4

T1

6.0 ± 3.2

6.1 ± 4.5

6.5 ± 4.1

6.5 ± 4.7

6.3 ± 4.1

A4

T2

6.4 ± 4.1

6.5 ± 4.9

6.8 ± 5.2

6.9 ± 5.3

6.8 ± 5.1

A4

T3

5.6 ± 3.3

5.5 ± 4.2

4.9 ± 4.5

4.9 ± 3.9

nd

K45 H

T1

6.1 ± 3.7

6.3 ± 4.3

6.6 ± 3.9

6.6 ± 4.2

6.2 ± 4.1

K45 H

T2

6.4 ± 3.2

6.4 ± 4.7

6.8 ± 4.1

6.5 ± 4.2

6.6 ± 3.9

K45 H

T3

5.9 ± 3.3

6.3 ± 3.9

6.4 ± 4.2

6.5 ± 4.3

6.3 ± 4.4

 Yeast (live cells)

T1

7.0 ± 5.2

7.2 ± 5.2

7.1 ± 5.7

6.8 ± 5.3

5.8 ± 4.4

 Yeast (dead cells)

T1

nd

nd

2.5 ± 2.2

2.7 ± 2.1

3.7 ± 2.9

 Yeast (live cells)

T2

7.4 ± 4.9

7.8 ± 6.2

7.7 ± 6.3

6.9 ± 5.9

6.2 ± 5.3

 Yeast (dead cells)

T2

nd

3.1 ± 2.2

3.3 ± 2.4

3.6 ± 2.9

3.9 ± 3.1

 Yeast (live cells)

T3

7.1 ± 5.3

7.2 ± 5.7

6.0 ± 5.1

5.2 ± 4.2

4.9 ± 4.5

 Yeast (dead cells)

T3

nd

2.9 ± 2.4

5.3 ± 2.9

5.4 ± 3.3

5.8 ± 4.6

A4

T1

5.5 ± 4.1

5.4 ± 4.3

5.8 ± 4.2

5.7 ± 4.4

5.6 ± 4.3

A4

T2

6.5 ± 5.2

6.6 ± 5.1

6.9 ± 5.2

7.0 ± 6.1

6.9 ± 5.8

A4

T3

5.5 ± 4.2

5.5 ± 4.3

nd

nd

nd

K45 H

T1

6.5 ± 5.2

6.9 ± 5.3

6.9 ± 5.2

6.6 ± 5.1

6.7 ± 5.4

K45 H

T2

6.6 ± 5.3

6.6 ± 6.1

7.0 ± 6.4

6.7 ± 5.3

6.8 ± 5.1

K45 H

T3

6.0 ± 5.3

6.1 ± 5.3

6.6 ± 5.2

6.1 ± 5.9

6.2 ± 5.2