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Table 3.
Microbiological and oenological characteristics of the Saccharomyces Bayanus ex uvarumES-U42 strain, used for reduction of wine alcohol content in the present large-scale trial.
Fermentation temperature | 15–20 ∘C |
---|---|
(<25 ∘C for red wines) | |
Fermentation velocity | Moderate at low temperatures |
Alcohol tolerance | ≤16% v/v |
SO2 resistance | High |
Volatile acidity (VA) production | Very low (<0.25 g/L) |
Glycerol production | Very high |
H2S production | Medium |
SO2 production | Low |
Nitrogen need | 150 g/hL of YAN |
Oxygen need | Medium-low |
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