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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