TABLE 2.

Metabolites measured in wines obtained by fermentation of Syrah must with EC1118, K300.1(b), and H2 at pilot scale (1 hl)^a

Parameter	Result for strain:
	EC1118	K300.1(b)	H2
Main compounds (g/liter)
Consumed sugar	254.6 ± 0.1	254.5 ± 0.0	254.7 ± 0.2
Ethanol	118.4 ± 1.2	113.6 ± 0.9	107.8 ± 0.8
Glycerol	10.8 ± 0.4	14.1 ± 0.4	17.9 ± 0.8
Succinate	1.3 ± 0.1	1.8 ± 0.1	1.5 ± 0.1
Pyruvate	0.13 ± 0.01	0.16 ± 0.01	0.15 ± 0.01
Acetate	0.5 ± 0.1	0.1 ± 0.0	NDb
Acetaldehyde	0.016 ± 0.008	0.021 ± 0.001	0.020 ± 0.006
Acetoin	ND	ND	0.024 ± 0.005
2,3-Butanediol	1.11 ± 0.18	1.98 ± 0.38	3.93 ± 0.30
Yield
EtOH (g/g glucose consumed)	0.465 ± 0.005	0.446 ± 0.003	0.423 ± 0.003
Glycerol (g/g glucose consumed)	0.042 ± 0.002	0.055 ± 0.000	0.070 ± 0.003
Glycerol/EtOH (%)	9.09 ± 0.34	12.37 ± 0.05	16.57 ± 0.84
Ethanol production (% [vol/vol])	15.01 ± 0.15	14.40 ± 0.11	13.67 ± 0.10
Glucose (g) required for 1% (vol/vol) ethanol production	16.99 ± 0.07	17.71 ± 0.07	18.66 ± 0.08

^aMetabolites were determined by HPLC, GC, or enzymatically. Ethanol was measured by HPLC and by distillation and electronic densitometry. Means and standard deviations of 3 to 4 independent measurements are shown.

^bND, not detected (<10 mg/ml).