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Figure 1.


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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).

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