Abstract
Simultaneous fermentation with yeast and malolactic bacteria has been reported to effectively increase wine production efficiency and microbiological stability and to improve flavor characteristics. In the present study, the results of co-inoculation (i.e., simultaneous inoculation of must with yeast and bacteria) were compared with those of traditional sequential fermentation (i.e., inoculation of bacteria after completion of the primary yeast fermentation) in the vinification of wine made from the red French-American hybrid variety Chambourcin. Although production length, ranging from the inoculation of the primary fermentation through the completion of malolactic fermentation, varied between the two treatments, yeast and bacterial populations, which were monitored and enumerated throughout fermentations, showed similar survival in both treatments. Alcohol concentration after malolactic fermentation was significantly ( p
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