GRAPEGROWING
6
100
4
50
2
0
DAY 0
14
0
2
4
8
10
Treatment C: Co-fermentation
250
Total sugar content
Co-fermentation S. cerevisiae
Co-fermentation H. uvarum
12
Log10 CFU/mL
6
10
200
8
150
6
100
4
50
2
0
DAY 0
0
2
4
6
8
10
250
Total sugar content
H. uvarum
200
9
8
7
6
5
4
3
2
1
0
DAY 0
150
100
50
Glucose + Fructose (g/L)
150
Treatment B: H. uvarum
0
2
4
6
8
10
12
Treatment D: Sequential fermentation
250
200
Total sugar content
Sequential S. cerevisiae
Sequential H. uvarum
150
100
50
Glucose + Fructose (g/L)
8
10
9
8
7
6
5
4
3
2
1
0
DAY 0
Log10 CFU/mL
200
10
Glucose + Fructose (g/L)
12
Log10 CFU/mL
250
Total sugar content
S. cerevisiae
Log10 CFU/mL
Treatment A: S. cerevisiae
Glucose + Fructose (g/L)
14
0
2
4
6
8
10
Figure 2. Fermentation profiles of Saccharomyces cerevisiae and Hanseniaspora uvarum grown in single culture (A and B), co-inoculated (C) and
sequentially inoculated (D). S. Cerevisiae was inoculated at day 3 (arrow). Fermentations were done in a chemically defined grape juice media
containing 100 g/L each of glucose and fructose.
pr actica l win ery & vin eya rd JU LY 20 13 57
