The fermentations were carried out in 130-ml Erlenmeyer flasks
filled with 100ml of sulphited (50 mg/l) Sangiovese grape must (pH
3.24, sugar concentration 258 g/l); the surface of grape must was
covered with a thin layer of paraffin oil in order to avoid the contact
with air. The flasks were inoculated with 48-h pre-cultures grown
in the same must; the co-inoculations were conducted by simultaneously
inoculating two yeast strains, each at half the recommended
inoculation rate, to achieve approximately 1 106 cells/ml.
In the case of monoculture fermentations, each strain was inoculated
at the same inoculum concentrations of mixed starter
(106 cells/ml).