Changes

Wines fermented with a combination of ''M. pulcherrima'', ''H. uvarum'', ''S. cerevisiae'', and lactic acid bacteria, had a slightly lower ethanol percent, but a higher phenolic acid content and slightly better mouthfeel <ref name="Minnaar_2017">[http://www.jsaa.ac.za/index.php/sajev/article/view/1621 Saccharomyces cerevisiae, Non-Saccharomyces Yeasts and Lactic Acid Bacteria in Sequential Fermentations: Effect on Phenolics and Sensory Attributes of South African Syrah Wines. P.P. Minnaar, H.W. du Plessis, V. Paulsen, N. Ntushelo, N.P. Jolly, M. du Toit. 2017.]</ref>.  See also:* [https://www.youtube.com/channel/UCuoU8fmh-1V5P0ATNq9Z_9w Michael Tonsmeire's brewing video.]