FIG 5.

The alcohol content (% alcohol by volume [ABV]) in the beers fermented on a 2-liter-scale from 15 °P wort at 15°C with wild-type (black squares) and variant (red circles and blue diamonds) strains derived from yeast strains Y1 (A), Y2 (B), Y3 (C), and Y4 (D). Values are means from two independent fermentations, and error bars, where visible, represent the standard deviation. Arrows indicate the time point after which a significant difference was observed between the variant and wild-type strains, as determined by two-tailed Student's t test (P < 0.05).