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

<div>Sugar utilization (A) and viable cell number of yeasts (B) during fermentation in aeration I (green square), aeration II (red circle), and aeration III (blue triangle): (a) single fermentation with S. cerevisiae F5, (b) cofermentation with Pichia fermentans Z9Y-3 and S. cerevisiae F5, and (c) cofermentation with H. uvarum Yun268 and S. cerevisiae F5. The growth of S. cerevisiae and NS yeasts was indicted by solid and open symbols, respectively.</div>

Australian Journal of Grape and Wine Research

fig3

Figure 3

Figure 3: Controlled Aeration Driven by Oxidation-Reduction Potential Affects Ester Profile in Wine Alcohol Fermentation with Different Starter Cultures 

Figure 3 | Controlled Aeration Driven by Oxidation-Reduction Potential Affects Ester Profile in Wine Alcohol Fermentation with Different Starter Cultures 