Table S1. Attributes used by descriptive sensory panel to rate the effects of malolactic fermentation treatments in Cabernet Sauvignon wines L and C.

Table S2. Concentration of glucose, fructose, organic acids and glycerol at the completion of malolactic fermentation (MLF) in Cabernet Sauvignon wines (a) L and (b) C. Data are means of triplicate ferments ± standard error. Least Significant Difference (LSD(5%)) calculated from standard error difference of strain × pH interaction.

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