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Table 1 Yeast cell samples

From: Comparative transcriptional analysis of flavour-biosynthetic genes of a native Saccharomyces cerevisiae strain fermenting in its natural must environment, vs. a commercial strain and correlation of the genes’ activities with the produced flavour compounds

Day of fermentation Sugar concentration % sugar consumption Ethanol concentration Cell samples
V = VL1, Z = Z622
0 (inoculation) 273 g l−1 0 0 g per 100 ml   
1 > 142 g l−1 47% ≈ 6 V1 Z1
6 > 40 g l−1 85% ≈ 10 V2 Z2
14 > 2 g l−1 99% ≈ 11 V3 Z3