Table 4 Effect of different inoculum sizes and ratios of strain HN006 and strain HN010 on production of Chinese chestnut wine after 6 days of co-culture fermentation
Inoculum size (%) | HN006: HN010 (v/v) | Initial reducing sugar concentration (g/L) | Ethanol concentration (g/L) | Ethanol yield (g/g) | Overall sensory scores |
|---|---|---|---|---|---|
3 | 2: 1 | 157.4 ± 3.7 | 65.8 ± 3.7 | 0.44 ± 0.01 | 7.2 ± 0.2 |
1: 1 | 156.9 ± 2.9 | 62.8 ± 2.9 | 0.42 ± 0.02 | 7.3 ± 0.2 | |
1: 2 | 157.2 ± 2.6 | 68.6 ± 2.6 | 0.40 ± 0.02 | 7.4 ± 0.2 | |
6 | 2: 1 | 152.7 ± 2.3 | 71.0 ± 3.2 | 0.47 ± 0.03 | 7.3 ± 0.2 |
1: 1 | 152.7 ± 3.5 | 70.9 ± 3.5 | 0.46 ± 0.03 | 7.4 ± 0.2 | |
1: 2 | 152.5 ± 2.2 | 71.2 ± 2.2 | 0.47 ± 0.02 | 7.5 ± 0.2 | |
9 | 2: 1 | 147.3 ± 2.6 | 60.6 ± 2.6 | 0.41 ± 0.02 | 7.4 ± 0.3 |
1: 1 | 145.7 ± 3.3 | 54.7 ± 3.3 | 0.39 ± 0.02 | 7.5 ± 0.3 | |
1: 2 | 146.9 ± 2.9 | 55.9 ± 2.9 | 0.38 ± 0.03 | 7.5 ± 0.2 | |
12 | 2: 1 | 142.8 ± 3.9 | 52.2 ± 3.9 | 0.37 ± 0.02 | 7.4 ± 0.2 |
1: 1 | 143.3 ± 2.6 | 51.3 ± 2.6 | 0.36 ± 0.02 | 7.4 ± 0.2 | |
1: 2 | 142.3 ± 2.9 | 49.6 ± 2.9 | 0.35 ± 0.02 | 7.4 ± 0.2 |