Table 1 Total production of fermentative aromas for each fermentation condition
From: Key role of lipid management in nitrogen and aroma metabolism in an evolved wine yeast strain
Initial nitrogen concentration (mgIL) | Initial phytosterols concentration (mg/l) | Propanol | Isobutanol | Isoamyl alcohol | |||
|---|---|---|---|---|---|---|---|
Total production (mg/l) by EC1118 | Total production (mg/l) by ECA5 | Total production (mg/l) by EC1118 | Total production (mg/l) by ECA5 | Total production (mg/l) by EC1118 | Total production (mg/l) by ECA5 | ||
70 | 2 | 5.04 | 4.52 | 25.8 | 36.1 | 165 | 276 |
70 | 8 | 5.25 | 4.63 | 28.8 | 36.5 | 175 | 270 |
330 | 2 | 25.6 | 22.2 | 19.9 | 42.1 | 103 | 148 |
330 | 8 | 27.6 | 21.2 | 36.3 | 54.9 | 156 | 221 |
Initial nitrogen concentration (mg/l) | Initial phytosterols concentration (mg/l) | Ethyl acetate | Isobutyl acetate | Isoamyl acetate | |||
|---|---|---|---|---|---|---|---|
Total production (mg/l) by EC1118 | Total production (mg/l) by ECA5 | Total production (mg/l) by EC1118 | Total production (mg/l) by ECA5 | Total production (mg/l) by EC1118 | Total production (mg/l) by ECA5 | ||
70 | 2 | 37.7 | 27.1 | 0.05 | 0.23 | 0.45 | 3.29 |
70 | 8 | 39.7 | 22.9 | 0.05 | 0.19 | 0.43 | 2.14 |
330 | 2 | 67.7 | 124 | 0.36 | 1.79 | 3.83 | 13.0 |
330 | 8 | 52.8 | 73.3 | 0.31 | 1.45 | 2.87 | 12.0 |
Initial nitrogen concentration (mg/l) | Initial phytosterols concentration (mg/l) | Ethyl hexanoate | Ethyl octanoate | ||||
|---|---|---|---|---|---|---|---|
Total production (mg/l) by EC1118 | Total production (mg/l) by ECA5 | Total production (mg/l) by EC1118 | Total production (mg/l) by ECA5 | ||||
70 | 2 | 0.67 | 0.72 | 0.64 | 0.62 | ||
70 | 8 | 0.63 | 0.68 | 0.57 | 0.55 | ||
330 | 2 | 1.32 | 1.71 | 1.71 | 2.05 | ||
330 | 8 | 0.88 | 1.07 | 1.26 | 1.18 | ||