Table 2.

Concentrations of sugars, ethanol, glycerol and organic acids at the end of fermentation.

Compounds	C	1CA	1S48	1S72	1CN	10CA	10S48	10S72	10CN
Residual sugars (g/L)	0.13 ± 0.17	0.39 ± 0.29	1.22 ± 0.62	0.42 ± 0.57	29.61 ± 5.65 *	0.42 ± 0.41	0.37 ± 0.22	0.88 ± 1.03	28.30 ± 6.29 *
Ethanol production (%, v/v)	13.06 ± 0.03	12.93 ± 0.06	12.58 ± 0.10 *	12.57 ± 0.08 *	11.04 ± 0.13 *	12.77 ± 0.05 *	12.41 ± 0.11 *	12.29 ± 0.06 *	10.91 ± 0.06 *
Ethanol yield (g/g)	0.47 ± 0	0.46 ± 0	0.45 ± 0 *	0.45 ± 0 *	0.46 ± 0.01	0.46 ± 0	0.45 ± 0 *	0.44 ± 0 *	0.45 ± 0.01 *
Ethanol reduction (%, v/v)	0	0.13 ± 0.06	0.48 ± 0.10 *	0.49 ± 0.08 *	NC	0.29 ± 0.05 *	0.65 ± 0.11 *	0.77 ± 0.06 *	NC
Glycerol (g/L)	6.57 ± 0.08	6.57 ± 0.22	5.41 ± 0.75 *	5.74 ± 0.93	4.96 ± 0.41 *	6.23 ± 0.11	6.70 ± 0.48	6.38 ± 0.18	5.44 ± 0.68 *
Citric acid (g/L)	0.13 ± 0	0.13 ± 0	0.11 ± 0.01 *	0.12 ± 0.01 *	0.12 ± 0 *	0.12 ± 0.01 *	0.12 ± 0.01 *	0.11 ± 0 *	0.11 ± 0 *
Tartaric acid (g/L)	2.79 ± 0.07	3.10 ± 0.14	3.41 ± 0.38	3.30 ± 0.31	3.38 ± 0.34	2.47 ± 1.10	3.23 ± 0.25	3.44 ± 0.14	3.38 ± 0.28
Malic acid (g/L)	0.81 ± 0.13	0.63 ± 0.05 *	0.50 ± 0.03 *	0.45 ± 0.03 *	0.39 ± 0.03 *	0.61 ± 0.02 *	0.54 ± 0.03 *	0.51 ± 0.01 *	0.44 ± 0.02 *
Succinic acid (g/L)	0.44 ± 0	0.43 ± 0.05	0.40 ± 0.05	0.36 ± 0.05	0.37 ± 0.02	0.44 ± 0.06	0.52 ± 0.03	0.52 ± 0.02	0.67 ± 0.05 *
Lactic acid (g/L)	0.20 ± 0.03	0.24 ± 0.02	0.24 ± 0.01	0.30 ± 0.10 *	0.29 ± 0.01 *	0.23 ± 0.05	0.30 ± 0 *	0.33 ± 0.04 *	0.25 ± 0.03
Acetic acid (g/L)	0.10 ± 0.01	0.14 ± 0.03	0.29 ± 0.08 *	0.36 ± 0.05 *	0.32 ± 0.06 *	0.22 ± 0.05 *	0.23 ± 0.05 *	0.22 ± 0.08 *	0.21 ± 0.04 *

Values are mean ± standard deviation of three independent replicates; The initial sugar concentration of synthetic must was 220 g/L; * means statistically significant differences from the control sample of C on the same row (LSD test, p < 0.05); NC means no calculate ethanol reduction due to stuck fermentation.