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. 2008 Nov 7;9:530. doi: 10.1186/1471-2164-9-530

Figure 3.

Figure 3

Fermentation kinetics of the five yeast strains used in this study: Glucose utilization (A), fructose utilization (B), glycerol production (C) and ethanol production (D). All y-axis values are in g.l-1 and refer to extracellular metabolite concentrations in the synthetic must. Values are the average of 4 biological repeats ± standard deviation.