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devil2006木虫 (正式写手)
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第一次投稿，大修，帮忙看看审稿意见？如何回答啊
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Regarding interpretation of the results, the information requested in the methodology could help in the discussion. The sampling continuity of grape -must - fermentations could yield interesting information for the discussion. However, it seems that was not the case. The high presence of S. cerevisiae in the must, in contrast with was observed in grapes and the starting of fermentations deserves further discussion. Was the first must in the harvest? Otherwise the high "contamination" of the grapemust by this yeast should be explained by other sources. The fact that S. cerevisae was the main yeast at the end of spontaneous fermentation agrees with the well known wine making process. However, the fact that these spontaneous fermentations were conducted at low temperature contradicts the theory of the fermentation heat as the source of the S. cerevisiae advantage and it should be mentioned. |
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