Figure 2

Kinetics of production and consumption of major compounds examined during the fermentations. Content in g/L of: A- ethanol; B- glycerol; C- sucrose; D- C6 sugars (glucose and fructose); E- lactic acid; and F- acetic acid. The compounds were measured with HPLC equipment using samples collected during the fermentations. FL - flocculated fermentation: black lines; TF - typical fermentation: gray lines. Standard deviation bars were obtained using three technical replicates for each time point. Please, note that the same time points between the two fermentation conditions (eg. FL3 vs. TF3) are not directly comparable in isolation, as they do not necessarily correspond to the same stage along each fermentation.