Issue link: http://winesandvines.uberflip.com/i/528936
July 2015 P R A C T I C A L W I N E R Y & V I N E YA R D 63 W I N E M A K I N G B 8 14 Strain A 1.3E+06 1.7E+06 ML Red oost™ + Strain A 2.1E+06 1.0E+07 Strain B 7.2E+05 1.1E+06 ML Red Boost™ + Strain B 1.2E+06 8.9E+06 Strain C 5.3E+05 1.7E+05 ML Red Boost™ + Strain C 4.3E+06 1.3E+07 1.4E+07 1.2E+07 1.0E+07 8.0E+06 6.0E+06 4.0E+06 2.0E+06 0.0E+00 Oenococcus oeni (CFU/mL) Ethanol 14.6%, pH 3.6, total SO 2 <25 mg/L, free SO 2 <5 mg/L, total polyphenol index (TPI) 90 T T+Y1 T+Y2 Control 0 5 10 1.0E+09 1.0E+08 1.0E+07 1.0E+06 1.0E+05 1.0E+04 1.0E+03 Population (CFU/mL) Days CS1+CS2 CS1+CS2+Y1 CS3+Y1 CS3+Y2 CS1+CS2+Y2 CS3 Control 0 2 4 6 8 10 1.0E+03 1.0E+04 1.0E+05 1.0E+06 1.0E+07 1.0E+08 1.0E+09 Population (CFU/mL) Days Figure 5. Duration of malolactic fermentation in Tannat wine in the presence or absence of ML Red Boost. 70 60 50 40 30 20 10 0 Days Strain A ML Red Boost™ + Strain A Strain B ML Red Boost™ + Strain B Strain C ML Red Boost™ + Strain C Figure 3. Effect of inactivated yeast preparations Y1 (ML Red Boost) and Y2 on inhibition by Tannat-derived polyphenolic extracts. 5 Figure 2. Effect of nutrients Y1 (ML Red Boost) and Y2 on inhibition by Cabernet Sauvignon-derived polyphenolic extracts. 5 Figure 4. Effect of ML Red Boost on MLF populations eight and 14 days after inoculation of Tannat wine with three strains of malolactic bacteria.