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Table 4.
Microbiological and oenological characteristics of the Saccharomyces cerevisiae IONYS strain, used for reduction of wine alcohol content in the present large-scale trial.
Fermentation temperature | 25–28 ∘C |
---|---|
Fermentation velocity | Slow and constant |
Alcohol tolerance | 15.5% v/v |
SO2 resistance | Not Specified |
Volatile acidity (VA) production | Very low |
Glycerol production | Very high (up to 15 g/L) |
H2S production | Not Specified |
SO2 production | Low |
Nitrogen need | Very high |
Oxygen need | NE |
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