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Table 3 Combined effects of lipid concentration, temperature and sugar concentration on yeast growth, fermentation kinetics and carbon metabolism during wine fermentation

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

  1. LC lipid content, T temperature, S sugar
  2. Red: p < 0.001, orange: p < 0.01, yellow: p < 0.05, white: not-significant. (+): positive effect, (−): negative effect