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Table 2 Box–Behnken experimental design

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

Experiments Lipid content (% v/v) Temperature (°C) Sugar (g/L)
1 0.0133 16 210
2 0.0533 16 210
3 0.0133 24 210
4 0.0533 24 210
5 0.0133 20 170
6 0.0533 20 170
7 0.0133 20 250
8 0.0533 20 250
9 0.0333 16 170
10 0.0333 24 170
11 0.0333 16 250
12 0.0333 24 250
13a; 14a; 15a; 16a 0.0333 20 210
  1. aCentral points of the experimental design were replicated 4 times