TABLE 2.
Release of 3-MH and 4-MMP by 80 wine yeast strains in SGJ-thiol medium according to their origin
| Origin or recommended usage | No. of strains | 3-MH (ng·liter−1)b | 4-MMP (ng·liter−1)b |
|---|---|---|---|
| Origin | |||
| Wine isolates | 41 | 727 (181–2,508) | 902 (150–5,298) |
| Commercial | 39 | 696 (131–2,481) | 844 (170–4,690) |
| Recommended usagea | |||
| White | 14 | 1,016 (412–2,481) A | 1749 (170–4,690) A |
| Red | 13 | 590 (131–839) B | 618 (201–1,904) B |
| White/red | 12 | 547 (170–1,290) B | 512 (189–3,579) B |
a
Based upon commercial yeast manufacturers’ published materials.
b
Results are expressed as the mean for each of the groups, and the range of production within each group is shown in parentheses. Means with the same letter are not significantly different from each other (Tukey’s HSD test, P < 0.05).