Open Access
Tabla 1.
Total yeast and bacterial counts Oog CFU/mL) determined during the spontaneous fermentation of Chilean grape berries.
| Grape variety | Yeast |
LAB |
pH |
|||
|---|---|---|---|---|---|---|
| logCFU/mL |
||||||
| Day 0 | Day 14 | Day 0 | Dav l4 | Day 0 | Day 14 | |
| Cabernet Sauvignon | 2.81 ± 0.07 A | 6.39 ± 0.12A | 2.13 ± 0.26 A | 5.40 ± 0.11 A | 3.67 ± 0.01 A | 3.68 ± 0.04 A |
| Chardonnay | 3.08 ± 0.00 A | 6.17 ± 0.02 B | 2.38 ± 0.90 B | 5.55 ± 0.006 A | 3.60 ± 0.00 B | 3.55 ± 0.00 B |
| Carignan | 2.69 ± 0.08 B | 6.57 ± 0.09 C | 1.72 ± 0.05 C | 5.60 ± 0.17 A | 3.50 ± 0.03 B | 3.52 ± 0.04 B |
| Merlot | 3.19 ± 0.03 C | 6.23 ± 0.10 B | 1.81 ± 0.08 C | 5.61 ± 0.04 A | 3.58 ± 0.01 B | 3.55 ± 0.02 B |
| Pinot | 3.36 ± 0.03 D | 6.86 ± 0.37 D | 1.69 ± 0.08 C | 4.61 ± 0.04 B | 3.43 ± 0.00 C | 3.59 ± 0.00 B |
| Syrah | 2.89 ± 0.14 A | 6.24 ± 0.56 B | 1.82 ± 0.17 C | 5.08 ± 0.01 C | 3.47 ± 0.01 C | 3.26 ± 0.01 C |
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