Table 2.
Main differences between the synthetic bakery, brewery, and enology media
Main component | Bakery medium | Brewery medium | Enology medium |
---|---|---|---|
Glucose | 80 g liter−1 | 80 g liter−1 | 220 g liter−1 |
Assimilable nitrogena | 0.4 g liter−1 | 0.4 g liter−1 | 0.2 g liter−1 |
pH | 5.5 | 4.5 | 3.5 |
Sorbitol (osmotic pressure) | 150 g liter−1 | No | No |
Anaerobic growth factors | No | No | Yes |
The assimilable nitrogen was available from ammonium sulfate (one-third) and amino acids (two-thirds).