International Journal of Microbiology / 2014 / Article / Tab 3

Research Article

Molecular and Technological Characterization of Saccharomyces cerevisiae Strains Isolated from Natural Fermentation of Susumaniello Grape Must in Apulia, Southern Italy

Table 3

Concentration of major chemical compounds in fermented musts obtained with fifteen autochthonous S. cerevisiae and one commercial starter (CM).

IDEthanol (%v/v)Sugars
(g/L)
Total acidity (g/L)Volatile acidity (g/L)pHMalic acid (g/L)Lactic acid (g/L)Tartaric acid (g/L)Glycerol
(g/L)
Polyphenols (mg/L)

S5 n.d.
S6 n.d.
S7
S8 n.d.
S9 n.d.
S12 n.d.
S16 n.d.
S21 n.d.
S24
S39 n.d.
S40 n.d.
S41 n.d.
S47
S52
S71 n.d.
CM n.d.

Values are the mean of two injections of each replicate ( ); the standard deviation values (±) are indicated. Different letters indicate means that differ significantly ( ). n.d.: not detectable.

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