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" />.   https://www.facebook.com/groups/MilkTheFunk/permalink/1862425643785641/