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Figure 3 | Microbial Cell Factories

Figure 3

From: Two-carbon metabolites, polyphenols and vitamins influence yeast chronological life span in winemaking conditions

Figure 3

Analysis of the effect of resveratrol and quercetin on wine fermentation. A) Cell viability and sugar consumption of a fermentation on synthetic grape juice by strain EC1118 with the addition of resveratrol (2 mg/L) and quercetin (9 mg/L). B) CLS profile by taking day 4 of the fermentation described in panel A) as 100% survival. Experiments were done in triplicate, and the mean and standard deviation are provided.

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