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. 2009 Mar 27;75(10):3196–3205. doi: 10.1128/AEM.02157-08

FIG. 3.

FIG. 3.

Fermentation performances of modified wine yeast strains V5 ald6 (white circles), V5 ald6 GPD1 (black squares), V5 ald6 GPD1 BDH1 (gray triangles), and V5 ald6 GPD1 BDH1221,222,223 (white triangles) in comparison to that of the corresponding reference strain V5 (black circles). Experiments were carried out in MS medium containing 240 g/liter glucose. Sugar was completely consumed by all strains. Representative results of one of three independent experiments are shown.