Figure 2.
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The diversity of yeast at grape and different fermentation stages. G: grape, F: beginning of fermentation, F2: middle of fermentation, F3: end of fermentation, L. thermotolerance (Lachancea thermotolerance), T. delbrueckii (Torulaspora delbrueckii), P. kluyveri (Pichia kluyveri), C. zemplinina (Candida zemplinina), P. occidentalis (Pichia occidentalis), S. cerevisiae (Saccharomyces cerevisiae), H’spora guilliermondii (Hansenispora guilliermondii), H’spora uvarum (Hanseniaspora uvarum).
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