TABLE 2.

Main fermentation by-products formed by engineered wine yeast strains during fermentation on MS medium

Strain	Concn of:
	Glycerol (g liter−1)	Ethanol (g liter−1)	Acetate (g liter−1)	Succinate (g liter−1)	Acetaldehyde (mg liter−1)	Acetoin (g liter−1)a	Butanediol (g liter−1)
VL1	6.5	97.2	0.57	0.31	16	ND	1.14
ald6	7.4	96.6	0.19	0.29	8	ND	1.30
GPD1	24.4	80.2	2.64	0.48	105	5.4	4.01
GPD1 ald6	26.8	74.7	0.62	0.62	182	6.2	6.05
K1M	5.8	93.3	0.38	0.31	39	ND	0.61
ald6	6.8	93.6	0.10	0.43	18	ND	0.52
GPD1	18.2	82.6	0.98	0.78	183	4.2	4.85
GPD1 ald6	21.9	78.8	0.43	0.88	228	5.8	3.93
BC	7.2	92.4	0.38	0.37	9	ND	1.45
ald6	7.1	90.4	0.05	0.64	10	ND	0.99
GPD1	16.5	82.7	1.36	0.58	95	2.9	3.9
GPD1 ald6	26.9	75.5	0.50	0.74	320	9.5	5.09

^aND, not detected.