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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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