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Fig. 4 | AMB Express

Fig. 4

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

Fig. 4

Impact of the initial concentration and nature of the lipid content on the production of acetic acid (a), succinic acid (b) and pyruvic acid (c) during alcoholic fermentation by Eg8_V2 at 20 °C in Sauvignon Blanc du Gers 2017 clarified until 20 NTU and chaptalized at 240 g/L sugar. Filled bar = phytosterols + Tween80; hatched bar = Tween80 only; letters above bars = groups generated with SNK test

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