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. 2018 Aug 10;8:130. doi: 10.1186/s13568-018-0657-5

Table 3.

Combined effects of lipid concentration, temperature and sugar concentration on yeast growth, fermentation kinetics and carbon metabolism during wine fermentation

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LC lipid content, T temperature, S sugar

Red: p < 0.001, orange: p < 0.01, yellow: p < 0.05, white: not-significant. (+): positive effect, (−): negative effect