Skip to main content
. 2012 Aug 8;11:104. doi: 10.1186/1475-2859-11-104

Figure 5.

Figure 5

Nicotinamide and nicotinic acid exert a negative effect during wine fermentation. The cell viability of a fermentation on synthetic grape juice by strain EC1118 with the addition of nicotinic acid and nicotinamide at 3.75 mg/L. Experiments were done in triplicate, and the mean and standard deviation are provided.