Controlled Aeration Driven by Oxidation-Reduction Potential Affects Ester Profile in Wine Alcohol Fermentation with Different Starter Cultures

<div>Dynamic of ORP (solid circle) and accumulated aeration volume (hollow circle) during fermentation with different aeration strategies and starter cultures. (a) S. cerevisiae F5, (b) Pichia fermentans Z9Y-3, (c) H. uvarum Yun268, (d) Pichia fermentans Z9Y-3 and S. cerevisiae F5, and (e) H. uvarum Yun268 and S. cerevisiae F5. Aeration I (green), aeration II (red), and aeration III (blue).</div>

Australian Journal of Grape and Wine Research

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Figure 2

Figure 2: Controlled Aeration Driven by Oxidation-Reduction Potential Affects Ester Profile in Wine Alcohol Fermentation with Different Starter Cultures 

Figure 2 | Controlled Aeration Driven by Oxidation-Reduction Potential Affects Ester Profile in Wine Alcohol Fermentation with Different Starter Cultures 