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. 2016 Jun;54(2):135–144. doi: 10.17113/ftb.54.02.16.4220

Fig. 2.

Fig. 2

Change in the glucose and fructose concentration in the studied Airén wines during fermentation with Saccharomyces cerevisiae 87 alone (SC), mixed fermentation with Lachancea thermotolerans 617 and S. cerevisiae 87 (LT×SC), and sequential fermentation with L. thermotolerans 617 followed by S. cerevisiae 87 (LT…SC)