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Secondary products in wines obtained bv pure. mixed and sequential cultures of Saccharomyces cerevisiae, Plansentaspora guillierrnondii or Kloeckera apiculata were studied. Consistent differences in the composition were determined in wines fermented by sequential cultures. When S.cerevisiae was added to musts partially fermented by apiculate yeasts, its metabolism was significantly affected. In particular it synthesized high amounts of n-propanol and metabolized high quantities of acetoin, produced by apiculate yeasts

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