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. 2006 Apr;72(4):2351–2358. doi: 10.1128/AEM.72.4.2351-2358.2006

FIG. 3.

FIG. 3.

Fermentative capacities of diploid strains on synthetic base wines containing 6% ethanol and 2% sucrose, as described in Materials and Methods. Residual reducing sugars were quantified at several times, as described in Materials and Methods. The values are means ± standard deviations (error bars).