FIGURE 5: Fermentation parameters for vinifications with T73 and H. os-mophila pure cultures and with mixed cultures. Sugar consumption (A and C) and viability (B and D) profiles during natural must fermentation inoculated with the ADY obtained from molasses in the absence (control) and presence of argan oil (argan). Panel E shows sugar consumption in vinifications conducted by mixed starters where S. cerevisiae T73 ADY was obtained from molasses in the absence (control) or presence of argan oil (argan) and the H. osmophila ADY was always obtained from molasses supplemented with argan oil. Fermentations were considered complete when the sugars concentration went below 2 g/L.