Figure 4.
YAN concentration in grape juice initially (D0) and after 3 days of fermentation (D+3) by S. cerevisiae SLM (A), S. bacillaris BBMV5FA17 (B), M. pulcherrima BB810 (C), and P. membranifaciens (D). For each strain, the experiments were performed in triplicate and the error bars represent the standard deviation of the results.