Table 2 Chemical parameters of wines obtained by simultaneous fermentation of S. cerevisiae and L. plantarum or O. oeni at different temperature profiles. 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 = 3). *Differences are statistically significant both in terms of bacteria strain and temperature profile effect (two-way ANOVA test, p = 0.05).°Differences are statistically significant in terms of temperature effect (two-way ANOVA test, p = 0.05)

(% vol)

 A4

T1

11.4*

3.25*

3.6^○

0.15^○

< 1.0

1.58*

< 0.35^○

2.15*

4.7*

 A4

T2

11.3*

3.24*

3.9^○

0.22^○

< 1.0

1.59*

< 0.35^○

2.20*

5.2*

 A4

T3

10.9*

3.07*

5.4^○

< 0.10^○

3.0*

1.69*

2.98^○

< 0.50*

5.5*

 KA5 H

T1

11.4*

3.19*

4.3^○

0.12^○

< 1.0

1.64*

< 0.35^○

3.00*

4.2*

 KA5 H

T2

11.3*

3.15*

4.4^○

0.17^○

< 1.0

1.77*

< 0.35^○

2.94*

4.9*

 KA5 H

T3

11.2*

3.17*

4.3^○

0.10^○

< 1.0

1.70*

< 0.35^○

2.47*

5.3*

 A4

T1

13.8*

3.57*

3.0^○

0.26*

2.7*

1.07*

< 0.35^○

1.67*

6.3*

 A4

T2

13.8*

3.60*

3.4^○

0.30*

2.7*

1.00*

< 0.35^○

1.81*

7.4*

 A4

T3

11.4*

3.49*

4.5^○

0.60*

35.6*

1.02*

2.68^○

< 0.50*

7.4*

 KA5 H

T1

13.7*

3.54*

3.2^○

0.23*

2.1*

1.12*

< 0.35^○

1.63*

6.1*

 KA5 H

T2

13.8*

3.55*

3.6^○

0.27*

2.9*

1.14*

< 0.35^○

1.98*

7.2*

 KA5 H

T3

11.7*

3.51*

3.8^○

0.32*

30.1*

1.57*

< 0.35^○

1.84*

7.3*