Tabla 4.
Final fermented must parameters following sequential inoculation into sterilized Carmerrere must.
| Inoculum | Ethanol yield (g ethanol/g sugar) | Consumed sugar (%) | Ethanol (g/L) | Glycerol (g/L) | Acetic acid (g/L) |
|---|---|---|---|---|---|
| R. glutinis+S. cerevisiae | 0.49 ± 0.05 A | 98.5 ± 0.02 A | 8.00 ± 0.31 A | 11.6 ± 0.15 A | 1.08 ± 0.02 A |
| M. pulcherrima+S. cerevisiae | 0.46 ± 0.03 A | 99.3 ± 0.03 A | 7.53 ± 0.22 B | 9.58 ± 0.17 B | 0.11 ± 0.01 B |
| H. uvarum+S. cerevisiae | 0.39 ± 0.01 B | 97.4 ± 0.02 B | 6.42 ± 0.15 C | 15.7 ± 0.00 C | 2.12 ± 0.12 C |
| Control (S.cerevisiae) | 0.50 ± 0.01 A | 100 ± 0.01 A | 14.5 ± 1.32 D | 6.71 ± 0.05 D | 0.38 ± 0.05 D |
Non-Saccharomyces yeasts were inoculated at time 0 (7 log CFU/ml), S. cerevisiae were inoculation after 65% sugars were consumed (5 log CFU/mL). Values represent the average ± standard deviation of two trials conducted in triplicated. Different letter within columns represent significant diffrerences (α = 0.05)
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