. 2020 Mar 3;8:129. doi: 10.3389/fbioe.2020.00129

TABLE 3.

Kinetic parameters and chemical composition of fermentation in Verdejo must inoculated with AJ4, BMV58 and H14A7 strains at 15 and 25°C.

	25°C fermentations			15°C fermentations
	H14A7	AJ4	BMV58	H14A7	AJ4	BMV58

	Final must composition			Final must composition
Glucose (g/L)	0.02 ± 0.02^a	0.00 ± 0.00^a	0.03 ± 0.04^a	0.00 ± 0.00^a	0.00 ± 0.00^a	0.00 ± 0.00^a
Fructose (g/L)	0.77 ± 0.16^a	1.01 ± 0.44^a	0.39 ± 0.1^a	1.41 ± 0.53^a	2.39 ± 1.01^a	0.47 ± 0.82^a
Glycerol (g/L)	11.23 ± 0.13^a	10.22 ± 0.51^b	11.66 ± 0.43^a	8.70 ± 0.09^b	7.52 ± 0.23^a	11.07 ± 0.29^c
Ethanol (%)	12.72 ± 0.36^a	12.83 ± 0.51^a	12.38 ± 0.13^a	12.86 ± 0.12^c	12.35 ± 0.1^b	11.69 ± 0.02^a
Citric acid (g/L)	0.39 ± 0.01^b	0.27 ± 0.02^a	0.23 ± 0.02^a	0.28 ± 0.05^a	0.29 ± 0,02^a	0.3 ± 0.01^a
Tartaric acid (g/L)	2.4 ± 0.12^a	2.22 ± 0.09^a	2.19 ± 0.12^a	1.92 ± 0.09^a	2.23 ± 0,23^a	1.88 ± 0.12^a
Malic acid (g/L)	1.96 ± 0,14^b	2.68 ± 0.26^a	1.94 ± 0.22^b	1.79 ± 0.07^a	2.66 ± 0,78^a	1.92 ± 0.11^a
L- Lactic acid (g/L)	1.02 ± 0.14^b	1.95 ± 0.31^a	0.73 ± 0.03^b	0.38 ± 0.03^a	0.32 ± 0.02^a	0.26 ± 0.06^a

	Kinetic parameters			Kinetic parameters

m (g L^–1h^–1)	1.761 ± 0.0985^b	1.485 ± 0.0706^a	1.513 ± 0.114^a	0.78 ± 0.0265^ab	0.75 ± 0.05^a	0.924 ± 0.089^b
l (h)	9.84 ± 0.80194^b	6.96 ± 0.551^a	8.081 ± 0.54^a	23.95 ± 2.17^b	22.071 ± 1.89^ab	18.37 ± 0.97^a
t50 (h)	43.20 ± 1.61^b	40.88 ± 1.80^b	36.72 ± 1.37^a	87.91 ± 4.13^b	89.89 ± 4.43^b	73.21 ± 4.13^a
t90 (h)	93.62 ± 4.44^b	88.84 ± 4.47^a,b	77.91 ± 4.29^a	186.96 ± 7.61^a,b	207.206 ± 3.22^b	157.26 ± 3.96^a
Glycerol/sugar yield (g/g)	0.056 ± 0.0005^a	0.0512 ± 0.0004^b	0.058 ± 0.0005^a	0.044 ± 0.0002^b	0.038 ± 0.0004^a	0.055 ± 0.0004^bc

m is the maximum sugar consumption rate, l is the fermentation lag phase duration, and t50, t90 are the times employed to consume 50% and 90% of the sugars present in the must. These values were obtained after adjustment to Gompertz equation of three biological replicates. Values are a mean of the three biological replicates followed by their standard deviation. Different superindexes in the same row and belonging to the same temperature are significantly different according to the Tukey HSD test (α = 0.05).