Skip to main content
. 2020 Feb 25;13(4):1012–1025. doi: 10.1111/1751-7915.13545

Figure 2.

Figure 2

Fermentation profile of CL216.1 and CL450.1 in semi‐industrial brewing conditions.

A. Attenuation (°Plato) and ethanol production (%v/v) were evaluated during 576 h (24 days).

B. Glucose, fructose, maltose and maltotriose consumption was measured across the fermentation (C) A PCA of volatile compound production across the two strains. Fermentations were performed in quadruplicate (n = 4), and a one‐way ANOVA test was performed to evaluate for statistically significant differences between strains. (*) denotes time points exhibiting significant differences between strains.