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Figure S1. (a) Yeast and LAB counts from cherry wines from sequential fermentations. Values are mean of triplicates _ SE. (b) Yeast and LAB counts from cherry wines from co-fermentations. Values are mean of triplicates _ SE.

Figure S2. PCA score plots of cherry wines and corresponding loadings of 21 variables from chemical and volatile analysis. Variables (V1–V21) were introduced in Multivariate analysis of Results and Discussion.

Figure S3. Descriptive sensory analysis of cherry wines resulting from diverse inoculations.

Table S1. The chemical compositions of cherry wines resulting from different inoculations.

Table S2. Concentrations of volatile compounds in cherry wines resulting from different inoculations (in micrograms per litre, n = 3).

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