Table 3. Comparison of the phenotypic variables between strains isolated from the wine commercial and vineyard strain groups.

Phenotypic variable	Wine commercial		Vineyard
	Mean	S.D.	Mean	S.D.
Cell number, 106 c/mL	119	27	92	22
Dry weight, g/L	3.6	0.5	3.8	0.9
Vmax, g/L/h	1.7	0.2	1.6	0.3
CO2produced g/L	112	3	108	8
T75 hr	88	10	109	27
T50 hr	61	5	67	16
V50 g/L·h	0.8	0.1	0.7	0.2
Succinate g/L	0.62	0.14	0.63	0.29
Glycerol g/L	7.0	0.4	7.1	0.7
Acetate g/L	0.6	0.1	0.9	0.4
Isobutanol g/L	52	7.8	70	48
Isobutyl acetate g/L	0.04	0.04	0.08	0.06
Isoamyl alcohol g/L	242	64	194	87
Isoamyl acetate g/L	1.9	1.2	1.3	0.7
Ethyl acetate g/L	24	3	23	3
Ethyl butyrate g/L	0.18	0.13	0.13	0.04
Ethyl hexanoate g/L	0.2	0.1	0.2	0.1
Ethyl octanoate g/L	0.2	0.2	0.3	0.3