Table 4
Reduction of EC (μg/L) in Chardonnay wine produced by wine yeast strains 522, 522DUR1,2, 522DUR3, and 522DUR1,2/DUR3 from unfiltered Chardonnay must. Triplicate fermentations were incubated to completion (~300 hr) at 20°C.
Reduction of EC (μg/L) in Chardonnay wine produced by wine yeast strains 522, 522DUR1,2, 522DUR3, and 522DUR1,2/DUR3 from unfiltered Chardonnay must. Triplicate fermentations were incubated to completion (~300 hr) at 20°C.