Table 2. Concentration of metabolites in selected strains after 60 h of fermentation under different temperature conditions.

Saccharomyces strain	Temperature/°C	Carbon source	γ/(g/L)
			Glycerol	Ethanol	Acetic acid	Residual sugar
ScFerm	30	Glucose	1.0±0.2	15.5±1.2	2.2±0.4	0.19±0.1
		Fructose	1.1±0.2	14.3±1	1.8±0.3	5.8±0.3
	40	Glucose	5.4±0.1	26.8±3.4	4.5±1.5	23.4±13.5
		Fructose	8.0±0.1	32.6±1.7	6.4±0.1	43.2±3.1
Sc3Y8	30	Glucose	0.8±0.0	12.5±1.1	1.7±0.4	17.1±3.6
		Fructose	1.5±0.3	15.1±1.5	2.1±0.4	31.4±4.8
	40	Glucose	3.6±2.7	33.3±3	2.1±0.2	34.2±7.8
		Fructose	8.6±0.4	43.6±3.3	7.3±0.5	32.3±0.2