<i>Saccharomyces cerevisiae</i> Mixed Culture of Blackberry (<i>Rubus ulmifolius</i> L.) Juice: Synergism in the Aroma Compounds Production

<table class="table-group" id="tab3"><tr><td><table class="table"><tr><td class="thead-hr" colspan="2"><hr/></td></tr><tr class="thead"><td align="left">Groups of blackberry spirit</td><td align="center">Concentration (<i>µ</i>g/L)</td></tr><tr><td class="thead-hr" colspan="2"><hr/></td></tr><tr><td align="left">Monoculture</td><td align="center">334.336 ± 84.06</td></tr><tr><td align="left">Spirits mixture</td><td align="center">322.098 ± 67.40</td></tr><tr><td align="left">Mixed cultures</td><td align="center">366.055 ± 72.73</td></tr><tr class="table-tr"><td colspan="2"><hr class="tbody-hr"/></td></tr></table></td></tr></table>

Average concentration for the principal aromatic compounds in the blackberry spirits.

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tab3

Table 3

Table 3: <i>Saccharomyces cerevisiae</i> Mixed Culture of Blackberry (<i>Rubus ulmifolius</i> L.) Juice: Synergism in the Aroma Compounds Production 

The Scientific World Journal

Saccharomyces cerevisiae Mixed Culture of Blackberry (Rubus ulmifolius L.) Juice: Synergism in the Aroma Compounds Production

Table 3