P. fermentans produced less acetic acid than S.
cerevisiae in individual cultures in grape must. In all
combinations assayed, levels of acetic acid did not
exceed those obtained in fermentation with only
Saccharomyces. The fact that P. fermentans does not
originate from grape juice means that it possesses
certain characteristics of potential value in enology.
Thus, acetic acid content in cultures with P. fermentans,
whether on its own or mixed with Saccharomyces,
will be extremely low compared to those
obtained by other non-Saccharomyces yeasts such as
Torulaspora delbruecki or C. stellata