Table 2.

Content of sugar, alcohol, and organic acids in Petit Manseng wine fermented by non-Saccharomyces cerevisiae.

Compounds	CY3079	CGCD1-5	CGCD1-1	CGCD1-3	CGCD1-7	JDCD01	CGCD1-9	SIVE4101	CGCD1-4	LFSY0-17
Glucose	0.12 ± 0.01a	38.02 ± 0.47c	48.44 ± 1.11f	46.45 ± 0.67e	50.18 ± 0.25f	49.79 ± 1.43f	49.26 ± 0.51f	32.48 ± 0.55b	36.72 ± 0.50c	44.36 ± 1.58d
Fructose	6.26 ± 0.24b	64.48 ± 3.10e	59.69 ± 0.65d	50.99 ± 0.53c	61.52 ± 0.69d	0.32 ± 0.01a	0.11 ± 0.02a	61.96 ± 0.28d	66.41 ± 0.23e	64.19 ± 0.36e
Glycerol	10.50 ± 0.22c	6.53 ± 0.26a	6.38 ± 0.14a	8.23 ± 0.11b	6.59 ± 0.12a	11.68 ± 0.13d	15.48 ± 0.13f	10.09 ± 0.22c	14.14 ± 0.46e	6.72 ± 0.29a
Ethanol	117.34 ± 1.43 g	35.33 ± 1.39b	39.86 ± 0.28c	56.55 ± 0.95d	39.46 ± 0.73c	68.34 ± 0.87e	72.96 ± 1.20f	35.81 ± 1.66b	33.80 ± 2.62b	16.99 ± 1.19a
Citric acid	1.38 ± 0.05e	0.96 ± 0.01bc	1.02 ± 0.02 cd	1.05 ± 0.01d	1.08 ± 0.06d	0.97 ± 0.01bc	1.79 ± 0.05f	0.95 ± 0.01bc	0.90 ± 0.01b	0.81 ± 0.06a
Tartaric acid	2.06 ± 0.07a	2.14 ± 0.02ab	2.64 ± 0.07e	2.52 ± 0.07d	2.83 ± 0.03f	2.25 ± 0.04c	2.63 ± 0.04e	2.20 ± 0.04bc	2.71 ± 0.01e	2.18 ± 0.02bc
Malic acid	0.37 ± 0.02b	0.24 ± 0.07a	0.34 ± 0.02ab	0.37 ± 0.06b	0.25 ± 0.09ab	0.93 ± 0.04c	0.87 ± 0.04c	0.34 ± 0.03ab	0.32 ± 0.07ab	0.30 ± 0.04ab
Succinic acid	1.47 ± 0.01f	0.52 ± 0.05ab	0.62 ± 0.03bc	1.09 ± 0.07e	0.46 ± 0.01a	2.87 ± 0.06 g	0.89 ± 0.02d	0.63 ± 0.03bc	0.54 ± 0.01ab	0.72 ± 0.15c
Lactic acid	0.01 ± 0.00a	nd	nd	nd	0.06 ± 0.01b	nd	0.08 ± 0.01c	0.50 ± 0.01d	nd	nd
Acetic acid	0.97 ± 0.09f	0.64 ± 0.07d	0.70 ± 0.05d	0.94 ± 0.09f	0.88 ± 0.02ef	0.30 ± 0.02b	0.65 ± 0.01d	0.44 ± 0.09c	0.76 ± 0.03de	0.13 ± 0.04a

“nd” is not detected. Data with different letters (a, b, c, d, e, f, g) within each line are different according to Duncan’s multiple comparison at a level of p of <0.05 level.