A sensory analysis was carried out 3 months after bottling on wines made with lower nitrogen addition by a four-taster panel.
Wines made with L76M2 and L76M8 were the preferred ones. The amount of glycerol and acetic acid of these wines was comparable to the levels in wine made with the original strain, while wine made with L76M2 had lower levels of ethanol than wine made with the original strain.