Figure 6
Effect of micronutrients on life span during wine fermentation. A) The CSM strain’s CLS profile by taking the day when sugars were consumed as 100% survival. Cell viability after adding amino acids, vitamins and anaerobic factors was followed. B) Cell integrity measured as propidium iodide staining was followed under the same conditions. Experiments were done in triplicate, and the mean and standard deviation are provided.