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. 2012 Aug 8;11:104. doi: 10.1186/1475-2859-11-104

Figure 3.

Figure 3

Analysis of the effect of resveratrol and quercetin on wine fermentation.A) Cell viability and sugar consumption of a fermentation on synthetic grape juice by strain EC1118 with the addition of resveratrol (2 mg/L) and quercetin (9 mg/L). B) CLS profile by taking day 4 of the fermentation described in panel A) as 100% survival. Experiments were done in triplicate, and the mean and standard deviation are provided.