AMB Express

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
13^a; 14^a; 15^a; 16^a	0.0333	20	210

^aCentral points of the experimental design were replicated 4 times

Back to article page