. 2020 May 5;57(12):4481–4491. doi: 10.1007/s13197-020-04485-4

Table 1.

Concentrations of sugars and ethanol by HPLC in fermented coffee pulp and kinetics parameters for S. cerevisiae CA11

Compounds	M1	M2	M3	M4
Non-fermented musts (0 h)
Sucrose	103.82 ± 5.54^a	47.06 ± 0.78^d	92.82 ± 1.25^b	58.83 ± 0.43^c
Glucose	26.03 ± 0.22^a	13.30 ± 0.57^a	18.00 ± 0.89^a	6.66 ± 0.06^a
Fructose	37.98 ± 0.88^a	20.43 ± 1.51^a	25.65 ± 0.79^a	8.04 ± 0.60^b
Total sugars¹	173.33 ± 5.17^a	83.28 ± 2.90^c	141.38 ± 0.36^b	76.64 ± 0.98^c
Fermented musts (48 h)
Sucrose	0.65 ± 0.03^a	0.18 ± 0.00^c	0.39 ± 0.07^b	0.23 ± 0.05^c
Glucose	0.18 ± 0.02^b	0.11 ± 0.00^b	0.26 ± 0.02^a	0.03 ± 0.00^c
Fructose	7.07 ± 1.19^a	3.01 ± 0.05^b	4.09 ± 0.31^b	2.25 ± 0.04^b
Total sugars¹	7.94 ± 1.17^a	3.32 ± 0.05^b	4.77 ± 0.36^a	2.53 ± 0.10^b
Ethanol	69.07 ± 2.42^a	33.24 ± 2.47^b	67.19 ± 0.26^a	30.41 ± 0.27^b
Kinetics parameters
Yp/s (g/g)	0.42 ± 0.03^b	0.42 ± 0.02^b	0.49 ± 0.00^a	0.41 ± 0.01^b
Efic (%)	82.0 ± 6.01^b	81.45 ± 3.14^b	96.43 ± 0.38^a	80.47 ± 1.69^b
Conv (%)	95.41 ± 0.81^a	96.02 ± 0.08^a	96.63 ± 0.24^a	96.70 ± 0.08^a
Qp (g/L/h)	1.44 ± 0.05^a	0.69 ± 0.05^b	1.40 ± 0.01^a	0.63 ± 0.01^b

Data expressed as mean value ± standard deviation of duplicates. Values followed by the same latter in the superscript do not statistically differ among the treatments by the Scott–Knott test (p > 0.05)

¹Considering sucrose mathematically converted to fructose and glucose