Source: http://www.asmscience.org/content/book/10.1128/9781555815912.ch41
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Outline of processes for making red and white wines.
Generalized growth of yeast species during alcoholic fermentation of wine. ○, S. cerevisiae; ●, Kloeckera and Hanseniaspora species; ▪, Candida species. Variations will occur in the initial and maximum populations for each species; for fermentations inoculated with S. cerevisiae, the initial population is approximately 106 CFU/ml ( 86 ).
Growth of lactic acid bacteria during vinification of red wines, pH 3.0 to 3.5. The solid line shows the growth of Oenococcus oeni, often the only species present. Occasionally, species of Lactobacillus and Pediococcus develop towards the end of malolactic fermentation or at later stages during conservation (broken line). For wines of pH 3.5 to 4.0, a similar growth curve is obtained but there may be slight growth and death of lactic acid bacteria during the early stages of alcoholic fermentation. Also, there is a greater chance that species of Lactobacillus and Pediococcus will grow and conduct malolactic fermentation.
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