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

<div>Heatmap indicating the dynamic changes in the concentrations of major esters and their precursors during wine alcohol fermentation with different aeration strategies and starter cultures. Sc represented single fermentation with <i>S. cerevisiae</i> F5, Pf/Sc represented cofermentation with <i>Pichia fermentans</i> Z9Y-3 and <i>S. cerevisiae</i> F5, and Hu/Sc represented cofermentation with <i>H. uvarum</i> Yun268 and <i>S. cerevisiae</i> F5. I represented aeration I, II represented aeration II, and III represented aeration III.</div>

Australian Journal of Grape and Wine Research

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Figure 5

Figure 5: Controlled Aeration Driven by Oxidation-Reduction Potential Affects Ester Profile in Wine Alcohol Fermentation with Different Starter Cultures 

Figure 5 | Controlled Aeration Driven by Oxidation-Reduction Potential Affects Ester Profile in Wine Alcohol Fermentation with Different Starter Cultures 