Fig. 4

Fermentation profiles of laboratory BQS252 and wine EC1118 strains in synthetic musts MS300 and MS60. a Cell growth. Samples were taken during fermentation, diluted and plated, and colony-forming units were counted. b Reduced sugar consumption during fermentation. c The total assimilable nitrogen content in the growth medium, which resulted from the sum of ammonium and α-amino acids. d Ammonium content during grape juice fermentation