Download original image
a) pH, b) total acidity, c) acetic acid, d) lactic acid, e) malic acid, f) glucose/fructose and g) ethanol content of wines resulting after the vinification of overippened tempranillo grapes under three different inoculation treatments. AAS = Addition of water + tartaric acid fermented with Saccharomyces cerevisiae, ALS = sequential fermentation with Lachancea thermotolerans followed by Saccharomyces cerevisiae to end the fermentation, SAC = Inoculation with Saccharomyces cerevisiae. Levels that do not share the same letter differ significantly after a Tukey-Kramer LSD post hoc test (p ≤ 0.05).
Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.
Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.
Initial download of the metrics may take a while.