Sequential fermentations
The mixed fermentations were carried out with
aliquots of 250 ml of sterile must maintained at 18 8C
using 106 ufc/ml of P. fermentans for 2, 3, 4, 6 or 8
days. After each of these time intervals, 106 ufc/ml of
S. cerevisiae was added to form the mixture of yeasts,
which were then maintained up to a total of 20 days in
all cases. All these sequential fermentations were
made in duplicate. The wines produced were centrifuged
and stored at 20 8C, for a maximum of one
month, to be analysed together.