Skip to main content
AMB Express
Fig. 3 | AMB Express

Fig. 3

From: Lipids modulate acetic acid and thiol final concentrations in wine during fermentation by Saccharomyces cerevisiae × Saccharomyces kudriavzevii hybrids

Fig. 3

Impact of the initial concentration and nature of the lipid content and of the temperature on the production of 4MMP (a), 3MH (b) and 3MHA (c) and on the 3MH/3MHA ratio (d) and 3MH + 3MHA sum (e) during alcoholic fermentation by Eg8_V2 in Sauvignon Blanc du Gers 2017. Lipid content: red = 0.0133% v/v; blue = 0.0333% v/v; green = 0.0533% v/v; filled bar = phytosterols + Tween80; hatched bar = Tween80 only; letters above bars = groups generated with SNK test

Back to article page