Figure 2.

(A) Ethanol produced (measured by FTIR) in the 10 mL fermentations at two temperatures (17 °C, blue bars, and 27 °C, red bars) and two SO₂ contents (25 and 75 mg/L). (B) Total acidity in the 10 mL test expressed as tartaric acid. (C) Accumulated ethanol formed in the 1 L test (17 °C and 50 mg/L of total SO₂). (D) Total acidity in the 1 L test. Values are means ± sd (n = 3). Different letter for the same yeast means significant differences (p < 0.05). In section b, the averages of each yeast were also statistically compared. The statistic, in section c and d, reading goes on the same day in the different yeasts.