Sequential Fermentation with Selected Immobilized Non-Saccharomyces Yeast for Reduction of Ethanol Content in Wine.

Front Microbiol · 2016 · PMC4786567 · PMID 27014203

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did not reach statistical significanceno p-value reported

All sequential fermentation trials showed significant, but limited, increases in volatile acidity and succinic acid (although the succinic acid content did not reach statistical significance for H. uvarum ).

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