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Table 2.

Microbiological and oenological characteristics of the Non-Saccharomyces Candida zemplininastrain, used in sequential inoculation, for reduction of wine alcohol content in the present large-scale trial.

Fermentation temperature 15–26 C
Fermentation velocity Slow
Alcohol tolerance ≤10% v/v
SO2 resistance <20 ppm free
Volatile acidity (VA) production 20–30% less than S. cerevisiae
Glycerol production Very high
H2S production Very low
SO2 production Very low
Nitrogen need Not Specified

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